Pasteis De Carne Fried Pastries With Meat Filling Recipes

Steps:

• 1. In a large skillet cook meat until browned. Remove from pan, drain and set aside. In same skillet add unions and garlic and cook until golden brown. Add onion mix to meat and let cool.
• 2. Place meat mixture in food processor and pulse 5 times or until the meat is fine consistency. Add parsley and cheese and pulse 2 times.
• 3. Roll out dough and cut into 3?x6? rectangle. Place 1 tablespoon meat in center of rectangle. Fold over one side onto the other to create a square pinching edges.
• 4. Cover 2 baking sheets with parchment paper. Place puffs onto paper and brush with egg wash. Cook in preheated oven at 400 degrees for 15 minutes or until golden brown.
• 5. Serve warm or at room temperature. Freeze or store in refrigerator 3 days.

Steps:

• To prepare the pastry, sift the flour and salt into a bowl.
• Add the melted shortening and warm milk and water.
• Mix to a smooth dough and cut into 2 pieces.
• To prepare the filling, heat the oil in a frying pan, add the onion and garlic and fry for 5 minutes until soft and golden.
• Add the tomatoes, ground beef and salt.
• Simmer for 20 minutes until almost dry.
• Remove from the heat.
• Add the chopped parsley, egg, cheese and olives and mix well.
• To assemble pastries, roll out the pastry on a floured board to 1/8 inch thickness.
• Cut 12, 4 inch circles from each piece, 24 circles.
• Place 1 tablespoon filling on each circle and moisten around the edge with warm water.
• Fold over and seal the edges well.
• Deep fry in preheated 375f degree oil for 4 to 5 minutes until golden and crisp.
• Remove with slotted spoon and drain on absorbent paper towel.
• The pastries are also delicious cold and make good picnic fare.
• They may also be made without the ground beef.
• Variation to replace ground beef, use finely chopped ham, chopped chicken, or shrimp.

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.