Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1/2 cup water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Large pot
- Large mixing bowl
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the vegetable shortening and mix until the mixture resembles coarse crumbs.
2. Gradually add the water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent.
5. Add the chopped spinach to the skillet and cook until it wilts.
6. Remove the skillet from the heat and let the spinach mixture cool.
7. In a separate mixing bowl, combine the ricotta cheese and grated Parmesan cheese. Add the cooled spinach mixture and mix well. Season with salt and pepper to taste.
8. Preheat the oven to 375°F.
9. On a floured surface, roll out the dough to 1/8 inch thickness. Cut the dough into 4-inch circles.
10. Place a spoonful of the spinach and cheese mixture in the center of each circle.
11. Fold the dough over the filling and seal the edges by pressing with a fork.
12. Place the pasteles in a large pot of boiling water and cook for 15-20 minutes or until they float to the surface.
13. Remove the pasteles from the water and place them on a baking sheet.
14. Bake the pasteles in the preheated oven for 10-15 minutes or until they become golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe makes 12 pasteles.
Nutritional information:
Calories per serving: 210
Fat: 12g
Carbohydrates: 19g
Protein: 7g
Sodium: 250mg
Sugar: 1g
Substitutions for ingredients:
- You can use butter instead of vegetable shortening.
- You can use frozen spinach instead of fresh spinach.
Variations:
- You can add cooked ground beef or chicken to the spinach and cheese mixture.
- You can use different types of cheese, such as feta or cheddar.
Tips and tricks:
- Make sure to seal the edges of the pasteles well to prevent the filling from leaking out.
- You can freeze the pasteles before baking them for later use.
- Serve the pasteles with a side of salsa or sour cream.
Storage instructions:
Store the leftover pasteles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pasteles, place them in the oven at 350°F for 10-15 minutes or until they become warm.
Presentation ideas:
Serve the pasteles on a platter with a side of salsa and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
- Salsa
- Sour cream
Pairings:
- Spanish rice
- Black beans
- Guacamole
Suggested side dishes:
- Grilled vegetables
- Caesar salad
- Corn on the cob
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the filling is too wet, add more cheese or spinach.
Food safety advice:
- Make sure to cook the pasteles thoroughly to prevent foodborne illness.
- Wash your hands and all utensils and surfaces before and after handling raw ingredients.
Food history:
Pasteles are a traditional Puerto Rican dish that are typically served during the holiday season. They are similar to tamales and are made with a dough filled with a meat or vegetable mixture.
Flavor profiles:
The spinach and cheese pasteles have a savory and cheesy flavor with a hint of garlic and onion.
Serving suggestions:
Serve the pasteles as an appetizer or as a main dish with a side of rice and beans.
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