PUERTO RICAN SHEPHERD PIE (PASTELON)
A sweet and salty mix of Spanish flavors! Delicious!
Provided by Leticia
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
- Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 63.8 g, Cholesterol 221.5 mg, Fat 14.4 g, Fiber 6.8 g, Protein 19.8 g, SaturatedFat 4.8 g, Sodium 1043.5 mg, Sugar 28.9 g
MANGO CHIFFON PIE
Chiffon pies get their fluffy texture from a mixture of gelatin and egg whites. I love the tartness the mango gives the filling and when paired with the graham cracker-toasted coconut crust, it's a dessert that reminds me of being on a tropical island. You're going to love it!
Provided by Kardea Brown
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
- Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
- Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
- Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
- Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.
PUERTO RICO MANGO DISH PIE
Steps:
- 1. Peel and slice ripe mangoes 2. Sautee mango slices in butter and add rum 3. Add sugar, allspice, lemon juice and vanilla. 4. Cook until mangoes are soft and a smooth syrup is formed. 5. Fill deep pie crust with mangoe mix and top with crust 6. Brush crust with milk and sprinkle with sugar Bake at 350 degrees oven for 35 minutes or until crust is golden. Let stand before slicing.
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