Pasteles Miniatura De Carne Estilo Hamburguesa De Queso Recipes

Steps:

• Calienta el horno a 375°F.
• Mezcla la carne, las galletas saladas trituradas, la cebolla, los huevos, la mostaza, la salsa Worcestershire y el 1/4 de taza de ketchup sólo hasta que se mezcle bien.
• Cubre una bandeja con borde para hornear con papel de aluminio; rocía la bandeja con aceite en aerosol. Forma con tus manos la mezcla de carne en 8 hogazas de pan pequeñas; colócalos en la bandeja preparada para hornear.
• Hornea las hogazas pequeñas de 30 a 35 minutos o hasta que estén listos (hasta que alcance una temperature de 160 ° F), cubre las hogazas con el resto de la salsa de tomate y queso después de 20 minutos. Coloca los pepinillos sobre las hogazas antes de servir.

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!

Steps:

• Calienta la parrilla, ya engrasada, a fuego medio.
• Vierte la leche sobre el pan en un tazón grande; revuélvela para humedecer el pan de forma pareja. Déjalo reposar 1 min. Agrega los 4 ingredientes siguientes; revuélvelos justo hasta que se mezclen. Forma 6 tortas (1/2 pulg. de grosor).
• Ásalas de 4 a 5 min. por lado o hasta que se cocinen (temperatura interna de 160°F); ponles el queso. Pon los panes boca abajo en la parrilla; cocínalos 1 min. o hasta que se tuesten un poco los panes.
• Úntales la mayonesa a los panes; ponles la lechuga, el tomate y las tortas de carne con queso.

Steps:

• Bate bien los huevos y la leche en un tazón grande. Agrega el resto de los ingredientes a excepción del tocino; revuélvelos un poco. Forma 6 tortitas (1 pulg. de grosor); envuelve las tortitas con las rebanadas de tocino poniéndolas todo alrededor del borde.
• Envuélvelas individualmente utilizando envoltorio plástico; colócalas en una bolsa de plástico con cierre apta para congelación. Cierra la bolsa. Déjala en el congelador por un máximo de 3 meses.
• Calienta el horno a 375°F. Quítales el envoltorio a las tortitas congeladas; colócalas en una charola (bandeja) para hornear con borde que hayas rociado con aceite en aerosol. Hornéalas de 40 a 45 min. o hasta que se cocinen (temperatura interna de 160°F).

Steps:

• Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
• Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.