Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup onion, chopped
- 1/2 cup tomatoes, chopped
- 1/2 cup talangka (crab paste)
- 1/4 cup green peas
- 1/4 cup carrots, diced
- 1/4 cup potatoes, diced
- 1/4 cup bell pepper, diced
- 1/4 cup raisins
- 1/4 cup milk
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Muffin tin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour and butter. Using a pastry cutter or knife, cut the butter into the flour until it resembles coarse crumbs.
3. Add the cold water and mix until the dough comes together.
4. On a floured surface, roll out the dough to about 1/4 inch thickness.
5. Using a pastry cutter or knife, cut the dough into circles that will fit into the muffin tin.
6. In a pan, sauté the onions until translucent. Add the tomatoes, talangka, green peas, carrots, potatoes, bell pepper, and raisins. Cook for 5 minutes.
7. Add the milk and stir until well combined. Season with salt and pepper to taste.
8. Spoon the talangka mixture into the pastry-lined muffin tin.
9. Brush the beaten egg on the edges of the pastry.
10. Cover the filling with another circle of pastry and press the edges together to seal.
11. Brush the top of the pastel with the remaining beaten egg.
12. Bake in the preheated oven for 20-25 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 pastels
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 23g
Protein: 5g
Substitutions for ingredients:
- Butter can be substituted with margarine or shortening.
- Talangka can be substituted with any crab paste or even shrimp paste.
- Green peas, carrots, potatoes, and bell pepper can be substituted with any vegetables of your choice.
Variations:
- Add some chopped hard-boiled eggs to the filling.
- Use puff pastry instead of the homemade pastry.
- Make mini pastels for a party appetizer.
Tips and tricks:
- Chill the pastry dough before rolling it out to prevent it from sticking.
- Don't overfill the pastels to avoid them from bursting.
- Use a fork to prick some holes on the top of the pastel to allow steam to escape.
Storage instructions:
- Store the pastels in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pastels on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pastels on a platter with some fresh herbs for garnish.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side salad or soup.
Suggested side dishes:
- Caesar salad
- Tomato soup
Troubleshooting advice:
- If the pastry is too dry, add a little more water.
- If the pastels burst during baking, try reducing the amount of filling.
Food safety advice:
- Make sure to cook the filling thoroughly before adding it to the pastry.
- Store the pastels in the refrigerator to prevent bacterial growth.
Food history:
- Pastel is a popular dish in the Philippines and is usually filled with meat or vegetables.
Flavor profiles:
- Savory, slightly sweet, and creamy.
Serving suggestions:
- Serve the pastels as a main dish or as a snack.
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Region: Philippine