Pasteles De Masa Green Banana Meat Pie Recipe 415

PASTELES DE MASA CON CERDO (PUERTO RICAN TARO ROOT & PLANTAIN PORK POCKETS)

Steps:

• Combine all filling ingredients in a pressure cooker. Set to cook for 30 minutes. Let it come back to pressure naturally without releasing it.
• Uncover and set to brown/simmer for 15 minutes. Let cool and store in airtight container in the refrigerator until ready to use.
• Using the fine shredder blade on your food processor or a manual grater, grate the plantain, green bananas, yautia, and pumpkin. Depending on the size of your food processor you may have to work in batches.
• Change out the shredder blade for the chopping blade. Working in batches process the shredded vegetables until the fine and pasty.
• Add remaining masa ingredients and mix until well combined. Transfer to a bowl, cover and refrigerate.
• Heat 1 1/2 - 2 cups of vegetable oil, add 6 tbs of annatto seeds to the oil. Allow the seeds to simmer until the oil reaches a bright red color.
• Strain the seeds from the oil and discard the seeds. Allow the oil to cool and store in a sealed container until ready to use.
• Remove the ridge from the leaves. Cut the banana leaves into 12 x 12-inch squares and wash the banana leaves under warm running water.
• Working in batches microwave the banana leaves for 1.5 to 2 minutes, this helps make the leaf more flexible.
• Set up assembly station with masa mixture, filling, achiote oil, banana leaves, paper for pastels, and butchers twine.
• Stack the pastels paper and banana leaves, alternating them starting with the pastel paper. Spread 1 tsp of achiote oil on the banana leaf. Scoop 1/2 cup of the masa mixture onto the banana leave and spread out into a rectangle.
• Place 2 tablespoons of filling down the center and top with pimentos if you like. Using the banana leaf fold the masa over the filling.
• Bring the leaf ends together. Fold over twice to create a tight seal. Tuck the ends under, if the banana leaf splits a little don't stress we are going to fold it again in the paper. Do the same wrap and fold with the paper. If you use only pastel paper I recommend double wrapping.
• Tie the pastel with butchers twine like a present. At this point, you can boil them right away, or you can freeze them until ready to use. When ready to cook bring a large pot of water to a boil, drop in pasteles and boil for 45 minutes for fresh and 1 hour for frozen. They can also be cooked in the pressure cooker for 30 minutes with 1 cup of water.
• Using a pair of tongs pick the pastel out of the water by the string and place on a paper towel. Cut the string and gently unwrap. Enjoy!

PASTELES DE MASA (GREEN BANANA MEAT PIE) RECIPE - (4.1/5)

Steps:

• DOUGH: Boil the green bananas for a few minutes until the peel begins to turns black. Then you can just pull off the peel and grate the bananas in the food processor. Make sure you don't leave them in the pot too long. Peel the rest of the vegetables, rinse them and grate in a food processor. Add milk, oil, and salt. Mix well, cover, and refrigerate for at least one hour. It is best to do this the day before actually putting the pasteles together. It makes for easier handling masa. FILLING: Heat the oil in a caldero or other high-sided pan/pot and cook the meat and ham for about 5 minutes over medium heat. Add the rest of the ingredients. Cook on low for approximately 25 minutes until the pork is completely cooked. Cool. WRAP: You can use either the banana leaves or aluminum foil. If using leaves: Use 10 bundles of plantain leaves. Remove the central ridge on each leaf. Divide leaves into pieces, about 10-inch squares. Wash and clean leaves with a damp cloth and blanch them (toast them slightly over gas stove flames). If you have just a few plantain leaves cut them in small pieces and add a piece to each pastel for more flavor. If using foil: Use aluminum foil with butcher paper or plastic wrap on top to make a wrapper. You may add a piece of banana leaf (if available) right on top. ASSEMBLE: Cover the kitchen counter with newspaper or parchment paper for easier cleanup time. Grease center of the wrapper - using the back of a spoon dipped in achiote oil. Use a ½ cup measuring cup to scoop dough (this helps keep the pasteles the same size). In the center of the wrapper place ½ cup of dough and thinly spread it not more than 5 inches long and about 4 inches wide. Keep a small ruler handy to determine size until you can eye-ball it. Use a 1/8 cup measuring cup to scoop the meat filling and fill just a bit over the brim. That should measure 2½ tablespoons. Place 2½ tablespoons of meat filling on the masa, a bit off the center. Fold the wrapper in half to close the pastel. If using foil, fold the edges over until tightly sealed. If using leaves just fold one over the other until completely sealed. Tie the pastel. (You may skip this part completely if you are using foil paper - simply make sure the folds are pressed securely.) Tie the pastel with string to hold it together. Make one run of string lengthwise and two runs crosswise. This will hold the banana leaves secure. Cook the pasteles for 1 hour, turning them once half way through cooking. Freshly cooked pasteles taste much better. If freezing for later, freeze before cooking.

BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)

Steps:

• To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
• Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
• Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
• Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.

BRAZILIAN WHOLE BANANA PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom.
• Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top.
• Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean.