Fried "Pastelle" Bakes Recipe
Yield: 1 Dozen
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
In a bowl, mix together corn flour, all purpose flour, salt and yeast.
Add butter and water.
Knead until it forms into a soft dough (about 5 minutes).
Cover with cling wrap or a damp cloth and allow to rest and rise for one hour.
Use this time to make the beef filling.
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
Heat medium sauce pot over medium heat.
Once oil is heated, add onion, chive, chadon beni, pimento, garlic, thyme and hot pepper.
Mix well, cover and allow to cook for 2 minutes.
Add ketchup, worcestershire sauce, capers, raisins and olives.
Mix well, cover, reduce heat to low and allow to cook for 5 minutes.
Add beef, increase heat to medium and stir constantly.
Allow to cook for 5 minutes.
Let cool before filling.
Uncover dough and form into 12 or more 2 inch balls.
Fill and seal as illustrated in the video.
Heat oil to 320°F.
Once heated, submerge each ball in roucou and immediately place in hot oil.
Fry until golden brown (3 to 5 minutes).
Drain off excess oil and enjoy!
*DISCLAIMER: This recipe includes paid advertisements for Bob's Red Mill and Goya products.