Puerto Rican Fried Meat Pies Recipe 435

GOURMET PASTELILLOS (MEAT PIES)

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.

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.

PUERTO RICAN FRIED MEAT PIES: EMPANADAS

Steps:

• DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
• Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
• Divide into 12 pieces, then roll into 4 inch circles.
• FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
• COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
• Fry for about 5 minutes on each side, then place on dish lined with paper-towels.

LOUISIANA FRIED MEAT PIES WITH CAJUN TARTAR SAUCE

Steps:

• In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
• Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
• Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
• In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
• Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
• Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
• Instructions for Cajun Tartar Sauce:.
• Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.

PUERTO RICAN FRIED MEAT PIES RECIPE - (4.3/5)

Steps:

• FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool. COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork. Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top. Serve. Makes 12 Empanadas.