Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of vegetable shortening
- 1/2 cup of cold water
- 1 cup of pumpkin puree
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of grated mozzarella cheese
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Parchment paper
- Large pot for boiling
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough comes together. Knead the dough for a few minutes until it becomes smooth.
3. Divide the dough into 12 equal portions and roll each portion into a ball. Cover the dough balls with a damp towel and let them rest for 15 minutes.
4. In another mixing bowl, combine the pumpkin puree, Parmesan cheese, mozzarella cheese, cinnamon, nutmeg, salt, and pepper.
5. Preheat the oven to 375°F.
6. On a floured surface, roll out each dough ball into a thin circle. Place a spoonful of the pumpkin and cheese filling in the center of each circle.
7. Fold the dough over the filling to form a half-moon shape. Use a pastry cutter or knife to trim the excess dough and crimp the edges to seal.
8. Place the pasteles on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
9. While the pasteles are baking, bring a large pot of salted water to a boil.
10. Carefully drop the pasteles into the boiling water and cook for 10-12 minutes or until they float to the surface.
11. Remove the pasteles from the water with a slotted spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes baking, 10-12 minutes boiling
Temperature:
375°F
Serving size:
Makes 12 pasteles
Nutritional information:
Calories: 240
Fat: 14g
Carbohydrates: 22g
Protein: 6g
Substitutions for ingredients:
- Vegetable shortening can be substituted with butter or margarine.
- Parmesan cheese can be substituted with Romano cheese.
- Mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add cooked ground beef or sausage to the filling for a meatier version.
- Substitute the pumpkin puree with sweet potato puree for a different flavor.
- Add chopped nuts or raisins to the filling for a sweeter version.
Tips and tricks:
- Make sure the dough is rolled out thin enough to avoid a thick and doughy texture.
- Use a fork to poke a few holes in the top of each pastele before baking to allow steam to escape.
- Serve with a side of tomato sauce or salsa for dipping.
Storage instructions:
Store leftover pasteles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pasteles in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the pasteles on a platter and sprinkle with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
Garnish with a dollop of sour cream or guacamole.
Pairings:
Serve with a side of rice and beans or a green salad.
Suggested side dishes:
- Rice and beans
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the pasteles are falling apart in the boiling water, make sure they are sealed properly before cooking.
Food safety advice:
Make sure the pasteles are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Pasteles are a traditional Puerto Rican dish that originated from the Taino people. They are typically made with a dough made from green bananas, yucca, or plantains and filled with a variety of meats, vegetables, and spices.
Flavor profiles:
The pumpkin and cheese filling in these pasteles is sweet and savory with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve these pasteles as an appetizer or main dish with a side of rice and beans or a green salad.
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