Fried "Pastelle" Bakes Recipe

December 16, 2019

 

Yield: 1 Dozen

 

DOUGH INGREDIENTS

 

Bob’s Red Mill Corn Flour - 1 1/2 cups
All Purpose Flour - 1 1/2 cups
Salt - 1/2 tsp
Yeast - 2 tsp
Unsalted Butter - 3 tbsp (melted)
Warm Water - 1 cup or more

 

METHOD

 

  1. In a bowl, mix together corn flour, all purpose flour, salt and yeast.

  2. Add butter and water.

  3. Knead until it forms into a soft dough (about 5 minutes).

  4. Cover with cling wrap or a damp cloth and allow to rest and rise for one hour.

  5. Use this time to make the beef filling.

 

FILLING INGREDIENTS

 

Oil - 1/4 cup
Onion - 1 cup
Scallions/“Chives” - 1 cup
Chadon Beni/Culantro - 1/2 cup
Pimento Pepper - 1/4 cup
Garlic - 1 tbsp
Thyme - 5 sprigs
Scotch Bonnet Pepper - 2 tsp
Ketchup- 1/2 cup
Worcestershire Sauce- 4 dashes
Goya Capers - 3 tbsp
Raisins - 3 tbsp
Goya Sliced Green Olives - 3 tbsp
Minced Beef - 1 lb
Roucou - 1 cup
Oil for frying - 3 cups

 

METHOD

 

  1. Heat medium sauce pot over medium heat.

  2. Add oil.

  3. Once oil is heated, add onion, chive, chadon beni, pimento, garlic, thyme and hot pepper.

  4. Mix well, cover and allow to cook for 2 minutes.

  5. Add ketchup, worcestershire sauce, capers, raisins and olives.

  6. Mix well, cover, reduce heat to low and allow to cook for 5 minutes.

  7. Add beef, increase heat to medium and stir constantly.

  8. Allow to cook for 5 minutes.

  9. Let cool before filling.

  10. Uncover dough and form into 12 or more 2 inch balls.

  11. Fill and seal as illustrated in the video.

  12. Heat oil to 320°F.

  13. Once heated, submerge each ball in roucou and immediately place in hot oil.

  14. Fry until golden brown (3 to 5 minutes).

  15. Drain off excess oil and enjoy!

 

*DISCLAIMER: This recipe includes paid advertisements for Bob's Red Mill and Goya products.

 

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