Pastel De Papas Y Queso Cheddar Recipes

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CHILEAN POTATO PIE (PASTEL DE PAPAS)



Chilean Potato Pie (Pastel de Papas) image

This is a lot like a Shepherd's Pie with a little Latin flair. Good comfort food.

Provided by Cucina di papa

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h30m

Yield 8

Number Of Ingredients 14

5 cups potatoes, peeled and cubed
2 tablespoons butter, or to taste
salt to taste
2 eggs, beaten
½ cup vegetable oil
1 clove garlic, minced
1 onion, diced
2 tomatoes, diced
1 tablespoon tomato paste
1 pound ground beef
2 tablespoons shredded panquehue cheese
½ teaspoon chopped fresh parsley
salt and black pepper to taste
1 pinch cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
  • Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
  • Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
  • Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 21.7 g, Cholesterol 90.5 mg, Fat 25.2 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 7.3 g, Sodium 100.2 mg, Sugar 3.3 g

PASTEL DE PAPAS



Pastel De Papas image

Make and share this Pastel De Papas recipe from Food.com.

Provided by NannyMarvel

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 1/4 onions, chopped
2 eggs, hard boiled and sliced
1 cup black olives, whole
1/4 cup raisins, soaked in warm water
salt and pepper
cumin
oregano
6 large potatoes
1/4 cup milk
2 tablespoons butter
salt

Steps:

  • Cook potatoes and mash with milk, butter and salt. Set aside.
  • Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others.
  • Drain raisins.
  • Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture.
  • Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar. Bake at 350 degrees for 40 minutes.

Nutrition Facts : Calories 423.8, Fat 15, SaturatedFat 6, Cholesterol 100.1, Sodium 243.2, Carbohydrate 55.2, Fiber 7, Sugar 5.7, Protein 18.4

PASTELES DE QUESO RECIPE BY TASTY



Pasteles De Queso Recipe by Tasty image

Here's what you need: all-purpose flour, salt, baking powder, granulated sugar, corn oil, large eggs, warm milk, shredded mozzarella cheese, water, canola oil, powdered sugar, api

Provided by Betsy Carter

Categories     Desserts

Yield 25 pasteles

Number Of Ingredients 12

5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 teaspoons baking powder
3 teaspoons granulated sugar
2 tablespoons corn oil
5 large eggs
1 cup warm milk
1 ½ cups shredded mozzarella cheese, or Oaxaca cheese
water, or beaten egg white, for sealing
canola oil, for frying
powdered sugar, for dusting
6 cups api, for serving

Steps:

  • In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
  • Add the corn oil and whisk until well combined.
  • In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
  • Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
  • Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
  • Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
  • Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
  • Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
  • Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
  • Fill a large pot with canola oil and heat to 360°F (182°C).
  • Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
  • Dust the hot pasteles with powdered sugar. Serve with api, if desired.
  • Enjoy!

Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

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