GOURMET PASTELILLOS (MEAT PIES)
The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.
Provided by Joanna
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
- Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
- Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g
SPANISH PASTELILLOS (MEAT PIES)
Make and share this Spanish Pastelillos (Meat Pies) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Meat
Time 40m
Yield 12 pies, 6 serving(s)
Number Of Ingredients 16
Steps:
- Dough: Cut butter into sifted flour and salt until like.
- cornmeal. Add enough water to make firm dough. You can do this in the food processor.
- Cover andchill.
- Filling: Fry green peppers, onion, salt in olive oil.
- garlic, olives, capers, Italian seasoning, pepper and paprika.
- Add meat and brown. Add tomato sauce and simmer until cooked.
- set aside to cool.
- Roll out dough on lightly floured board ntil thin.
- Cut into 4-inch rounds. Place 2 tablespoons filling in center.
- Brush edges with egg yolk.
- Fold in half and firmly press edges together.
- Fry at 375 degrees in deep fat until golden brown.
Nutrition Facts : Calories 789.2, Fat 45.6, SaturatedFat 24.4, Cholesterol 132.8, Sodium 1271.6, Carbohydrate 70.5, Fiber 4.2, Sugar 4.4, Protein 24.5
SPANISH PASTELILLOS-MEAT PIE
Make and share this Spanish Pastelillos-Meat Pie recipe from Food.com.
Provided by daisygrl64
Categories Lunch/Snacks
Time 1h5m
Yield 12 fritters
Number Of Ingredients 16
Steps:
- Dough: Cut butter into sifted flour and salt until like cornmeal.
- Add enough water to make firm dough.
- Cover and chill.
- Filling:
- Fry bacon, add green peppers, onion, salt, garlic, olives, capers, Italian seasoning, pepper and paprika.
- Add meat and brown.
- Add tomato sauce and simmer until cooked. set aside to cool.
- Roll out dough on lightly floured board, until thin.
- Cut into 4-inch rounds.
- Place 2 tablespoons filling in center.
- Brush edges with egg yolk.
- Fold in half and firmly press edges together.
- Fry at 375 degrees in deep fat until golden brown.
- Makes 12 fritters.
Nutrition Facts : Calories 311, Fat 16.9, SaturatedFat 10.1, Cholesterol 42, Sodium 577.6, Carbohydrate 34.9, Fiber 2, Sugar 1.9, Protein 5.3
NATCHITOCHES MEAT PIES
Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty of Galicia in the northwest area of Spain. Natchitoches, La., is known for its meat pies, which are turnovers filled with ground meat and seasonings. The original Louisiana version is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. Although most cultures had meat pies, many dating from the Middle Ages, one of the most famous in Louisiana is the salmis or game pie usually served at Christmas.
Provided by Chief Teer
Categories Cajun
Time 1h45m
Yield 15-18 pies, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a heavy-bottomed sauté pan, heat oil over medium high heat. Sauté beef and pork until golden brown, stirring constantly, until all liquid has evaporated.
- Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding beef stock to mixture to prevent sticking. Season to taste using salt and pepper. Remove from heat and allow to cool.
- Roll pie dough into circles and cut into halves. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to apple turnover. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 degrees.
- Pie may also be deep-fried.
Nutrition Facts : Calories 777.6, Fat 61.3, SaturatedFat 15.1, Cholesterol 106.2, Sodium 869.9, Carbohydrate 35.5, Fiber 1.5, Sugar 4.5, Protein 20.9
SWEDISH MEAT PIES
According to "sweetpoison343" on allrecipes, this is a knockoff of a dish served at the Scandinavian Festival in Junction City, Oregon. When I asked my son if they reminded him of his trip to Sweden, he launched into lengthy, happy reminiscences of his trip, so I guess these tasted authentic! The sour cream pastry is lovely. I served them with Recipe #169055.
Provided by pattikay in L.A.
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet over medium heat. Crumble in the ground beef and add onion, parsley, allspice, dill, nutmeg and grated potatoes. Cook and stir until the meat is browned. Drain any excess grease. Turn off the heat and stir in the cheese until melted. Set aside to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain. Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide into four equal portions, and pat into balls. (If making 4, these are very large - could easily be made into 6 or even 8 meat pies.).
- Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling onto each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. Place on a baking sheet.
- Bake for 20 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 1233.5, Fat 81.5, SaturatedFat 32.2, Cholesterol 153.4, Sodium 1083, Carbohydrate 79.5, Fiber 5.1, Sugar 3.9, Protein 45.7
PASTELITOS DE CARNE (CENTRAL AMERICAN MEAT PIES)
*** THIS IS MY VERSION OF THE RECIPE. PLEASE KEEP THAT IN MIND BEFORE COMPARING IT. IT'S ALSO HELPFUL TO ACTUALLY MAKE THE RECIPE*** My family enjoys these little cakes. I usually cut them in half, place on top of shredded cabbage and either drizzle a little bit of Sarita's All Purpose Tomato Sauce on top or serve it on the side as a dipping sauce. A tortilla press makes the process of flattening the cakes easier. If you do not have one you can just use a rolling pin but just place the masa ball inbetween two sheets of parchment paper to prevent it from sticking to the rolling pin. If you do not have the chicken bullion then you will have to add extra salt and the taste will not be the same. I recommend making and frying one meat pie before making the rest just to make sure that the thickness of the masa is good and not to thick that the masa inside is raw when fried.
Provided by Chef Sarita in Aust
Categories Savory Pies
Time 30m
Yield 10-12 meat pies, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- On medium high in a large pan, cook the ground beef and drain extra fat. To the cooked beef, add in the rice, cilantro and salt to taste. Cook for about 2 more minutes to heat thru. Set aside and let cool for about 7-10 minute.
- Meanwhile, In a large bowl, mix the masa harina, paprika, chicken bullion and pepper.
- Using a Pastry blender or fork, cut the lard into the masa mix until the masa is crumbly and the lard is pea size or smaller.
- Add the warm water, 1 cup at a time, to the masa and using your hands, mix well until the water is fully incorperated. The masa should not be sticky or dry. If it is sticky add a little bit more masa (1 tspn at a time) or if it is dry add water (1 tbspn at a time).
- Rub a little bit of cooking oil into your hands to make the following step easier. Take out about 2 table spoons of masa and roll into a ball. Using a tortilla press or a rolling pin, make the ball into the size of tortilla but be careful not to roll out to thin. The thickness has to be twice as thick as a tortilla or about the thickness of a pita bread. If it is too thin, the pies will not hold when you stuff them.
- Heat your deep fry oil on a large frying pan on medium high heat (almost high heat).
- Place rolled out dough on a flate surface and add about 2 tablespoons of the beef mixture in the middle. Close in half (creating the shape of a meat pie or half moon). Seal in edges with your fingers and creat small indintations with the end of a fork all around the edge of the pie.
- Before frying, test oil readiness by dropping a small piece dough into the oil. If it automatically sizzles and floats to the top, it is ready. Carefully slide in meat pies into the hot oil and cook about 3-4 minutes per side or until deep golden brown.
- Drain very well on paper towels. You can also slightly press a paper towel against the fried pies to remove excess oil. You can serve whole over a bed of shredded green cabbage or cut in half and serve Sarita's All purpose Tomato Sauce on the side.
Nutrition Facts : Calories 1818.4, Fat 159.3, SaturatedFat 27.4, Cholesterol 97.4, Sodium 128.6, Carbohydrate 68.3, Fiber 5.5, Sugar 0.2, Protein 33.2
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