Unwrap the joy of festive gatherings with these 25 delicious pasteles recipes! Perfect for home cooks looking to add authentic flavor to celebrations, each dish promises to delight your guests and create memorable moments. Dive into our roundup and discover new favorites that will make every occasion extra special.
Traditional Puerto Rican Pork Pasteles
Glistening with the vibrant flavors of Puerto Rican heritage, these traditional pork pasteles offer a delightful journey into the island’s culinary soul, where tender meat and aromatic spices are lovingly encased in a masa dough and steamed to perfection. Each bite tells a story of family gatherings and festive celebrations, making it a cherished dish that brings warmth and joy to any table. Crafting these pasteles is a labor of love, but the rich, comforting results are well worth the effort, promising a taste of tradition that will transport you straight to the Caribbean.
Ingredients
– A couple of pounds of pork shoulder, cut into small cubes
– A splash of olive oil for sautéing
– A handful of sofrito (that magic blend of onions, peppers, garlic, and cilantro)
– A good pinch of adobo seasoning
– A cup or so of green banana masa (made from grated green bananas)
– A bit of annatto oil for that golden hue
– A few banana leaves, softened for wrapping
– Some kitchen twine to tie them up nice and tight
Instructions
1. Heat a splash of olive oil in a large skillet over medium heat until it shimmers.
2. Add a couple of pounds of pork shoulder cubes and cook for about 8-10 minutes, stirring occasionally, until browned on all sides.
3. Stir in a handful of sofrito and a good pinch of adobo seasoning, cooking for another 3-4 minutes until fragrant.
4. Tip: For deeper flavor, let the pork marinate in the sofrito and adobo for at least 30 minutes before cooking.
5. In a bowl, combine a cup of green banana masa with a bit of annatto oil, mixing until you have a smooth, pliable dough.
6. Lay out softened banana leaves and place a spoonful of the masa dough in the center, spreading it slightly.
7. Add a portion of the cooked pork mixture on top of the masa.
8. Fold the banana leaves over the filling to form a tight packet, securing it with kitchen twine.
9. Tip: Ensure the packets are wrapped tightly to prevent steam from escaping during cooking.
10. Place the pasteles in a steamer basket over boiling water, cover, and steam for 1 hour at a steady simmer.
11. Check after 45 minutes to ensure there’s enough water in the steamer, adding more if needed to avoid burning.
12. Tip: For an extra layer of flavor, you can add a slice of bacon or a olive inside each pastel before wrapping.
13. Remove the pasteles from the steamer and let them cool for 5-10 minutes before unwrapping.
14. Carefully untie the twine and open the banana leaves to serve hot.
Firm yet tender, the pasteles boast a satisfying texture that gives way to the succulent, spiced pork within, with the banana leaves imparting a subtle earthy aroma. Serve them alongside a tangy garlic mojo sauce or a simple side of rice and beans for a complete meal that celebrates Puerto Rican tradition in every delightful mouthful.
Vegetarian Sweet Plantain Pasteles
Tender and aromatic, these Vegetarian Sweet Plantain Pasteles offer a delightful twist on a traditional favorite, blending the natural sweetness of ripe plantains with savory spices for a comforting, plant-based meal. Perfect for cozy dinners or festive gatherings, they showcase how simple ingredients can transform into something truly special.
Ingredients
– 4 large ripe plantains, peeled and sliced
– 2 cups of masa harina
– 1/2 cup of vegetable broth, warmed
– a generous pinch of salt
– a couple of tablespoons of olive oil
– a splash of lime juice
– 1 teaspoon of ground cumin
– banana leaves or parchment paper for wrapping
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a large bowl, mash the peeled and sliced plantains with a fork until smooth, which should take about 3-4 minutes; tip: use very ripe plantains for a sweeter flavor and easier mashing.
3. Add the masa harina, warmed vegetable broth, salt, olive oil, lime juice, and ground cumin to the mashed plantains, stirring to combine into a uniform dough.
4. Divide the dough into 8 equal portions and shape each into a small, flat disc about 1/2-inch thick.
5. Wrap each disc tightly in a piece of banana leaf or parchment paper, folding the edges to seal; tip: if using banana leaves, briefly pass them over a flame to make them pliable and easier to handle.
6. Place the wrapped pasteles on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the wrappers are slightly golden and the filling is firm to the touch.
7. Remove from the oven and let them cool for 5 minutes before unwrapping; tip: allow them to rest briefly to set the texture and avoid burning your fingers.
8. Unwrap the pasteles and serve warm.
Moist and tender with a subtle sweetness from the plantains, these pasteles have a soft, doughy texture that pairs beautifully with the earthy cumin notes. For a creative twist, top them with a dollop of Greek yogurt or a sprinkle of fresh cilantro to enhance the flavors and add a refreshing contrast.
Authentic Yuca Pasteles with Chicken
Offering a taste of Caribbean comfort, these authentic yuca pasteles with chicken feature tender shredded meat enveloped in a smooth, savory dough, all steamed to perfection in banana leaves for a truly memorable meal.
Ingredients
– 2 large yucas, peeled and chopped
– 1 pound boneless chicken thighs
– A couple of banana leaves, cut into 8-inch squares
– A good glug of olive oil
– 1 onion, finely diced
– 2 cloves garlic, minced
– A splash of chicken broth
– A pinch of salt and black pepper
Instructions
1. Place the chopped yuca in a large pot, cover with water, and boil for 20 minutes until fork-tender.
2. Drain the yuca and mash it thoroughly until smooth—tip: for the best texture, mash while still warm to avoid lumps.
3. In a skillet, heat a tablespoon of olive oil over medium heat and sauté the diced onion for 5 minutes until translucent.
4. Add the minced garlic and cook for another minute until fragrant.
5. Add the chicken thighs to the skillet and brown for 4 minutes per side.
6. Pour in a splash of chicken broth, reduce heat to low, cover, and simmer for 15 minutes until the chicken is fully cooked.
7. Shred the chicken using two forks and mix it with the sautéed onions and garlic; season with a pinch of salt and black pepper.
8. Soften the banana leaves by passing them over a low flame for 10 seconds each side—tip: this makes them pliable and easier to wrap without tearing.
9. Place a portion of the mashed yuca on a banana leaf, top with the chicken mixture, and fold the leaf into a tight packet, securing with kitchen twine if needed.
10. Steam the pasteles in a steamer basket over boiling water for 30 minutes—tip: ensure the water doesn’t touch the pasteles to prevent sogginess.
11. Remove from the steamer and let cool for 5 minutes before serving.
Perfectly steamed, these pasteles boast a soft, yielding texture from the yuca dough that contrasts delightfully with the savory, shredded chicken filling. Serve them warm, unwrapped from their banana leaves to release an aromatic scent, and pair with a tangy salsa or a simple salad for a complete, comforting experience.
Cheese-Stuffed Green Banana Pasteles
Just when you thought comfort food couldn’t get more indulgent, these cheese-stuffed green banana pasteles arrive with their golden, flaky exteriors giving way to molten, savory centers. Journey through the vibrant flavors of this Caribbean-inspired delight, where earthy green bananas embrace rich, melted cheese in perfect harmony.
Ingredients
– About 4 cups of peeled and grated green bananas
– A couple of tablespoons of olive oil
– A splash of water, just enough to help bind
– A generous cup of shredded mozzarella cheese
– A pinch of salt to season
– A dash of ground black pepper for a little kick
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a large bowl, combine the grated green bananas, olive oil, water, salt, and black pepper, mixing thoroughly until a dough forms. Tip: Grate the bananas just before using to prevent browning and maintain freshness.
3. Divide the dough into 8 equal portions and flatten each into a small disc on a clean surface.
4. Place about 2 tablespoons of shredded mozzarella cheese in the center of each disc.
5. Fold the dough over the cheese, sealing the edges tightly to prevent leakage during baking. Tip: Moisten your fingers with water to help seal the edges effectively.
6. Arrange the stuffed pasteles on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Bake in the preheated oven for 25-30 minutes, or until the pasteles turn golden brown and crisp on the outside. Tip: Rotate the baking sheet halfway through for even browning and optimal texture.
8. Remove from the oven and let cool for 5 minutes before serving to allow the cheese to set slightly.
Kneaded with care and baked to perfection, these pasteles boast a satisfyingly crisp shell that contrasts beautifully with the gooey, melted cheese within. Serve them warm as a standout appetizer or pair with a fresh salad for a complete meal that celebrates simplicity and flavor.
Spicy Seafood Pasteles with Coconut
Crafted with coastal inspiration, these Spicy Seafood Pasteles with Coconut offer a symphony of briny sweetness and tropical warmth, wrapped in a tender masa casing that promises both comfort and sophistication. Imagine plump shrimp and flaky fish mingling with fiery chilies and creamy coconut milk, all steamed to perfection in banana leaves for an aromatic feast that transports you straight to sun-drenched shores.
Ingredients
– A couple of banana leaves, cut into 8-inch squares
– 2 cups of masa harina
– 1 cup of warm water
– 1/2 cup of coconut milk
– 1 pound of mixed seafood (like shrimp and white fish), chopped
– 1/4 cup of diced onion
– 2 minced garlic cloves
– 1 chopped jalapeño
– 2 tablespoons of olive oil
– A splash of lime juice
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
Instructions
1. Soften the banana leaves by passing them over a gas flame for 10 seconds per side or until pliable, being careful not to burn them—this makes wrapping easier and releases their fragrant aroma.
2. In a large bowl, combine the masa harina, warm water, coconut milk, and 1/2 teaspoon of salt, mixing until a smooth dough forms; let it rest for 10 minutes to hydrate fully.
3. Heat the olive oil in a skillet over medium heat, then sauté the diced onion for 3 minutes until translucent.
4. Add the minced garlic and chopped jalapeño, cooking for another 2 minutes until fragrant.
5. Stir in the chopped mixed seafood, cooking for 4–5 minutes until opaque and cooked through.
6. Remove from heat and mix in the lime juice, remaining 1/2 teaspoon of salt, and black pepper, then let the filling cool slightly to prevent the dough from becoming soggy.
7. Divide the masa dough into 8 equal portions, flattening each into a 5-inch circle on a banana leaf square.
8. Spoon 2 tablespoons of the seafood filling onto the center of each dough circle.
9. Fold the banana leaf over the filling to enclose it, tying with kitchen twine to secure—this ensures no steam escapes during cooking.
10. Place the pasteles in a steamer basket over boiling water, cover, and steam for 45 minutes at 212°F until the masa is firm and fully cooked.
11. Carefully remove the pasteles from the steamer, let them cool for 5 minutes, then unwrap and serve warm.
Unwrap these pasteles to reveal a tender, slightly chewy masa exterior that gives way to a juicy, spicy seafood filling, with the coconut milk adding a subtle creaminess that balances the heat. For a creative twist, serve them alongside a crisp mango salsa or a drizzle of extra coconut milk to enhance the tropical notes, making each bite a delightful escape to flavor paradise.
Savory Beef and Sofrito Pasteles
Heralding the arrival of autumn, these savory beef and sofrito pasteles offer a comforting embrace of rich flavors and tender textures, perfect for cozy gatherings or festive occasions. Handcrafted with care, each bundle unfolds to reveal a harmonious blend of seasoned beef and aromatic sofrito, wrapped in a delicate banana leaf parcel that steams to perfection. This traditional dish, with its roots in Latin American cuisine, brings warmth and sophistication to any table, inviting you to savor every bite of its deeply satisfying and elegantly balanced profile.
Ingredients
– A couple of pounds of ground beef
– A splash of olive oil, about 2 tablespoons
– A cup of finely chopped onion
– Half a cup of chopped bell pepper
– A couple of minced garlic cloves
– A teaspoon of ground cumin
– A pinch of salt, around 1 teaspoon
– A quarter cup of tomato sauce
– A package of banana leaves, cut into 8-inch squares
– A cup of masa harina
– Half a cup of warm water
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 cup of finely chopped onion and 1/2 cup of chopped bell pepper to the skillet, sautéing for 5 minutes until softened.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 pounds of ground beef to the skillet, breaking it up with a spoon, and cook for 8-10 minutes until browned. Tip: Ensure the beef is fully browned to develop depth of flavor.
5. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of salt, mixing well to combine.
6. Pour in 1/4 cup of tomato sauce, stirring to incorporate, and simmer for 5 minutes until the mixture thickens slightly.
7. Remove the skillet from heat and let the beef filling cool to room temperature, about 15 minutes.
8. In a medium bowl, combine 1 cup of masa harina with 1/2 cup of warm water, mixing until a soft dough forms. Tip: Add water gradually to avoid making the dough too wet.
9. Lay out a banana leaf square on a clean surface and place 2 tablespoons of the masa dough in the center, spreading it into a thin layer.
10. Spoon 1/4 cup of the beef filling onto the masa dough, then fold the banana leaf over to enclose the pastel, tying it securely with kitchen twine.
11. Repeat steps 9-10 to make additional pasteles until all ingredients are used.
12. Place the pasteles in a steamer basket over boiling water, cover, and steam for 45 minutes until the masa is cooked through and firm. Tip: Check the water level periodically to prevent burning.
13. Carefully remove the pasteles from the steamer and let them cool for 5 minutes before serving.
Zesty and utterly satisfying, these pasteles boast a tender, melt-in-your-mouth texture from the steamed masa, complemented by the robust, savory beef filling infused with sofrito’s aromatic notes. Serve them unwrapped alongside a crisp salad or with a dollop of tangy crema for an extra layer of flavor that elevates this dish into a memorable culinary experience.
Mojo-Marinated Chicken Pasteles
Kindly imagine the vibrant fusion of Caribbean zest and Latin comfort, where mojo-marinated chicken nestles within tender masa in these exquisite pasteles. Each bite unfolds layers of citrus-kissed poultry and aromatic spices, wrapped in banana leaves for an authentic steam-infused delight. This recipe transforms humble ingredients into an elegant, celebratory dish perfect for gatherings or a sophisticated weeknight dinner.
Ingredients
– A couple of boneless, skinless chicken breasts
– A generous splash of fresh orange juice
– A good glug of olive oil
– A handful of fresh cilantro, chopped
– 4 cloves of garlic, minced
– A pinch of ground cumin
– A dash of oregano
– 2 cups of masa harina
– A cup of warm chicken broth
– A couple of banana leaves, cut into 8-inch squares
– Kitchen twine for tying
Instructions
1. In a bowl, combine the chicken breasts, orange juice, olive oil, cilantro, garlic, cumin, and oregano, ensuring the chicken is fully coated; marinate in the refrigerator for at least 2 hours, or up to 4 hours for deeper flavor.
2. Tip: For best results, use a zip-top bag to marinate, as it allows the liquid to envelop the chicken evenly.
3. After marinating, preheat your oven to 375°F (190°C).
4. Place the marinated chicken on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
5. Remove the chicken from the oven and let it cool for 10 minutes before shredding it into small pieces with two forks.
6. In a separate bowl, mix the masa harina with the warm chicken broth until it forms a smooth, pliable dough.
7. Tip: If the dough feels too dry, add a tablespoon more broth at a time until it holds together without cracking.
8. Lay out a banana leaf square and place a portion of the masa dough in the center, flattening it slightly.
9. Add a spoonful of the shredded chicken on top of the masa, then fold the banana leaf over to encase the filling, tying it securely with kitchen twine.
10. Repeat this process for all pasteles, ensuring they are tightly wrapped to prevent leakage during cooking.
11. Tip: To save time, you can prepare these ahead and refrigerate them for up to a day before steaming.
12. Steam the wrapped pasteles in a steamer basket over boiling water for 45 minutes, or until the masa is firm and fully cooked through.
13. Carefully remove the pasteles from the steamer, let them cool for 5 minutes, then unwrap and serve warm.
Nestled within their aromatic banana leaf wrappers, these pasteles offer a tender, moist texture with a burst of zesty, herbaceous flavor from the mojo marinade. For a creative twist, serve them alongside a fresh avocado salad or drizzle with a spicy aji sauce to elevate the tropical notes, making each mouthful a delightful celebration of fusion cuisine.
Tropical Pineapple and Ham Pasteles
Zestfully bridging Caribbean warmth with comforting tradition, these Tropical Pineapple and Ham Pasteles offer a vibrant twist on a classic. Their golden parcels conceal a sweet-savory filling that sings of sun-ripened fruit and smoky ham, wrapped in a tender dough that bakes to perfection. Perfect for gatherings or a festive weeknight, they bring a taste of the tropics to your table with effortless elegance.
Ingredients
– 2 cups of all-purpose flour
– A pinch of salt
– 1/2 cup of cold unsalted butter, cubed
– A splash of ice water, about 1/4 cup
– 1 cup of diced ham
– 1 cup of chopped fresh pineapple
– A couple of tablespoons of brown sugar
– 1 teaspoon of ground cinnamon
– 1 egg, beaten for brushing
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups of all-purpose flour and a pinch of salt until well combined.
3. Add 1/2 cup of cold, cubed unsalted butter to the flour mixture, and use your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs.
4. Gradually add a splash of ice water, about 1/4 cup, mixing with a fork until the dough just comes together into a ball; avoid overmixing to keep the pastry tender.
5. On a lightly floured surface, roll out the dough into a rectangle about 1/4-inch thick.
6. In a separate bowl, combine 1 cup of diced ham, 1 cup of chopped fresh pineapple, a couple of tablespoons of brown sugar, and 1 teaspoon of ground cinnamon, stirring gently to mix evenly.
7. Spoon the ham and pineapple mixture onto one half of the rolled-out dough, leaving a 1-inch border around the edges.
8. Fold the other half of the dough over the filling, and press the edges firmly with a fork to seal them completely.
9. Brush the top of the pasteles with 1 beaten egg to give them a golden, glossy finish when baked.
10. Use a sharp knife to cut slits in the top of the pasteles for steam to escape during baking.
11. Place the pasteles on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Savor the delightful contrast of the flaky, buttery crust giving way to the juicy, sweet pineapple and savory ham within. The warmth of cinnamon ties it all together, making these pasteles ideal for serving alongside a fresh green salad or as a standout appetizer at your next gathering.
Roasted Pepper and Onion Pasteles
Just imagine the aroma of sweet roasted peppers and caramelized onions mingling with savory spices, all wrapped in a tender masa dough—these Roasted Pepper and Onion Pasteles are a celebration of comfort and flavor. They’re perfect for a cozy dinner or as a standout appetizer that’s sure to impress.
Ingredients
– 2 cups of masa harina
– 1 ½ cups of warm chicken broth
– ½ cup of vegetable oil
– 2 large bell peppers, any color you like
– 1 large onion
– 2 cloves of garlic, minced
– A splash of olive oil
– A pinch of salt and black pepper
– A couple of banana leaves or parchment paper sheets for wrapping
Instructions
1. Preheat your oven to 400°F to roast the vegetables.
2. Cut the bell peppers and onion into 1-inch strips, toss them with a splash of olive oil, salt, and black pepper on a baking sheet, and roast for 20 minutes until softened and slightly charred, stirring halfway through for even cooking (tip: roasting brings out their natural sweetness).
3. While the vegetables roast, in a large bowl, combine the masa harina with warm chicken broth and vegetable oil, mixing until a smooth dough forms that holds together when pressed (tip: the broth should be warm to help hydrate the masa properly).
4. Let the roasted peppers and onion cool for 5 minutes, then mix in the minced garlic.
5. Divide the masa dough into 8 equal portions and flatten each into a 4-inch circle on a piece of banana leaf or parchment paper.
6. Spoon a portion of the roasted pepper and onion mixture onto the center of each dough circle.
7. Fold the dough over the filling and wrap tightly in the banana leaf or parchment, sealing the edges to form a packet.
8. Steam the pasteles in a steamer basket over boiling water for 45 minutes until the dough is firm and cooked through (tip: ensure the water is at a steady boil to maintain consistent steaming).
9. Carefully remove the pasteles from the steamer and let them cool for 5 minutes before unwrapping.
Unwrap these pasteles to reveal a tender, masa exterior that gives way to a sweet and savory filling, with the roasted peppers and onions offering a delightful contrast in texture. Serve them warm with a side of tangy salsa or a dollop of crema for an extra layer of flavor that elevates this humble dish into something truly special.
Cuban-Style Pasteles with Black Beans
Hailing from the vibrant culinary traditions of Cuba, these pasteles with black beans offer a comforting embrace of tropical flavors and hearty satisfaction. Imagine tender masa parcels, steamed to perfection and bursting with savory fillings, paired with creamy black beans simmered in aromatic spices. This dish transports you to sun-drenched Caribbean kitchens with every delightful bite.
Ingredients
– A couple of cups of masa harina
– A splash of warm water, about 1 cup
– A pinch of salt
– A couple of tablespoons of olive oil
– One medium onion, finely chopped
– Two cloves of garlic, minced
– One can of black beans, drained and rinsed
– A teaspoon of ground cumin
– A half teaspoon of smoked paprika
– A cup of vegetable broth
– A handful of fresh cilantro, chopped
– Banana leaves or aluminum foil for wrapping
Instructions
1. In a large bowl, combine the masa harina with warm water and a pinch of salt, mixing until a soft dough forms; let it rest for 10 minutes to hydrate fully.
2. Heat olive oil in a skillet over medium heat, then sauté the chopped onion until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it brown.
4. Stir in the black beans, cumin, and smoked paprika, coating everything evenly for about 2 minutes.
5. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes until the beans are tender and the liquid reduces slightly.
6. Mash half of the bean mixture with a fork or potato masher to create a creamy texture, then mix in the chopped cilantro.
7. Divide the masa dough into 8 equal portions, rolling each into a ball before flattening into a 4-inch circle.
8. Place a spoonful of the bean filling in the center of each masa circle, then fold and seal the edges tightly to form pasteles.
9. Wrap each pastel in a banana leaf or aluminum foil, ensuring it’s secure to prevent leakage during steaming.
10. Steam the wrapped pasteles in a steamer basket over boiling water for 30 minutes, checking that the water doesn’t evaporate completely.
11. Carefully remove the pasteles from the steamer and let them cool for 5 minutes before unwrapping.
Key to this dish’s appeal is the contrast between the soft, pillowy masa and the rich, spiced beans, creating a harmony of textures and flavors. Serve them warm with a side of tangy salsa or a dollop of cool crema for an extra layer of delight, perfect for a cozy family dinner or a festive gathering.
Guava and Cheese Dessert Pasteles
Nestled between tradition and innovation, these Guava and Cheese Dessert Pasteles offer a delightful twist on a classic, blending sweet-tart guava with creamy cheese in a flaky pastry that melts in your mouth. Perfect for autumn gatherings or a sophisticated treat, they bring a touch of tropical warmth to any occasion. Each bite promises a harmonious balance of flavors that will elevate your dessert repertoire.
Ingredients
– 2 cups of all-purpose flour
– 1/2 cup of cold unsalted butter, cubed
– A pinch of salt
– 1/4 cup of ice water
– 1 cup of guava paste, cut into small chunks
– 4 ounces of cream cheese, softened
– 1 egg, beaten for that golden finish
– A sprinkle of granulated sugar on top
Instructions
1. In a large bowl, combine the all-purpose flour and a pinch of salt.
2. Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
3. Gradually pour in the ice water, mixing until a dough forms, being careful not to overwork it to keep the pastry flaky.
4. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to chill and firm up.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
7. Cut the dough into 3-inch circles using a cookie cutter or glass.
8. In a small bowl, mix the softened cream cheese until smooth.
9. Place a teaspoon of guava paste chunks and a dollop of cream cheese in the center of each dough circle.
10. Fold the dough over the filling to form a half-moon shape, and press the edges firmly with a fork to seal.
11. Brush the tops of the pasteles with the beaten egg for a shiny, golden crust.
12. Sprinkle a bit of granulated sugar over each pastel for added sweetness and crunch.
13. Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and flaky.
14. Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.
Offering a crisp exterior that gives way to a gooey, sweet center, these pasteles boast a delightful contrast in textures with the tangy guava complementing the rich cream cheese. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an indulgent twist that highlights their tropical flair.
Pumpkin and Nutmeg Pasteles
Radiantly autumnal, these Pumpkin and Nutmeg Pasteles capture the essence of fall with their warm, spiced filling encased in a tender pastry. Crafted with care, they offer a comforting treat that’s perfect for cozy gatherings or a quiet afternoon indulgence. Each bite whispers of seasonal nostalgia, making them an irresistible addition to your baking repertoire.
Ingredients
– 2 cups of all-purpose flour
– 1/2 cup of cold unsalted butter, cut into small cubes
– a pinch of salt
– 1/4 cup of ice water
– 1 cup of pumpkin puree
– 1/4 cup of brown sugar
– 1 teaspoon of ground nutmeg
– 1/2 teaspoon of ground cinnamon
– 1 egg, beaten for brushing
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour, a pinch of salt, and 1/2 cup of cold unsalted butter cubes.
2. Use your fingertips or a pastry cutter to blend the mixture until it resembles coarse crumbs, which helps create a flaky texture.
3. Gradually add 1/4 cup of ice water, mixing with a fork until the dough just comes together; avoid overworking it to keep the pastry tender.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
5. While the dough chills, in a medium bowl, stir together 1 cup of pumpkin puree, 1/4 cup of brown sugar, 1 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cinnamon until well combined.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
8. Cut the dough into 3-inch circles using a cookie cutter or glass.
9. Place a tablespoon of the pumpkin mixture in the center of each dough circle.
10. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal; use a fork to crimp the edges for a decorative touch and to prevent leaking.
11. Arrange the pasteles on the prepared baking sheet, spacing them about 1 inch apart.
12. Brush the tops of the pasteles with the beaten egg to give them a golden, shiny finish when baked.
13. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
14. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Generously spiced and delightfully flaky, these pasteles boast a tender crust that gives way to a smooth, warmly aromatic pumpkin filling. Serve them warm with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence, making them a standout at any autumn table.
Herb-Infused Lamb Pasteles
Glistening with aromatic promise, these herb-infused lamb pasteles marry tender meat with vibrant seasonings, wrapped in a delicate dough that whispers of tradition and innovation. Each bite unfolds layers of flavor, making this dish a centerpiece worthy of any gathering, from cozy family dinners to elegant soirées where culinary artistry takes center stage.
Ingredients
– A couple of cups of all-purpose flour
– A pinch of salt
– A splash of olive oil
– About 1 pound of ground lamb
– A handful of fresh rosemary, finely chopped
– A few sprigs of thyme, leaves removed
– A couple of cloves of garlic, minced
– Half a cup of diced onions
– A quarter cup of tomato paste
– A cup of beef broth
– An egg, beaten for brushing
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt.
2. Gradually add 1/2 cup of water and 2 tablespoons of olive oil, mixing until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth, then cover and let it rest for 30 minutes. (Tip: Letting the dough rest makes it easier to roll out.)
4. In a skillet over medium heat, sauté 1/2 cup of diced onions and 2 minced garlic cloves in 1 tablespoon of olive oil for 3-4 minutes until softened.
5. Add 1 pound of ground lamb, cooking for 6-8 minutes until browned, breaking it up with a spoon.
6. Stir in 1/4 cup of tomato paste, 1 tablespoon of chopped rosemary, and 1 teaspoon of thyme leaves, cooking for 2 minutes.
7. Pour in 1 cup of beef broth, bring to a simmer, and cook for 10-12 minutes until the liquid is absorbed. (Tip: Simmering slowly enhances the herb flavors.)
8. Preheat your oven to 375°F (190°C).
9. Roll out the dough on a floured surface to 1/8-inch thickness.
10. Cut the dough into 4-inch circles using a cutter or glass.
11. Place a heaping tablespoon of the lamb mixture in the center of each circle.
12. Fold the dough over the filling, pressing the edges to seal, and crimp with a fork.
13. Brush each pastel with beaten egg for a golden finish. (Tip: Brushing with egg gives a shiny, crisp crust.)
14. Bake on a parchment-lined baking sheet for 20-25 minutes until golden brown.
15. Let cool for 5 minutes before serving.
Melt-in-your-mouth tender, the pasteles boast a flaky exterior that gives way to a richly herb-infused lamb filling, bursting with savory depth. Serve them warm with a dollop of yogurt or a side salad for a contrast that elevates the earthy notes, making each bite a delightful exploration of texture and taste.
Chorizo and Manchego Pasteles
Venturing into the world of Spanish-inspired pastries, these chorizo and Manchego pasteles offer a savory twist on traditional empanadas, with a flaky crust that encases a richly spiced filling. Perfect for entertaining or a sophisticated snack, they bring the vibrant flavors of Spain to your table with minimal effort. Each bite delivers a harmonious blend of smoky, cheesy, and aromatic notes that will transport your senses to a tapas bar in Madrid.
Ingredients
– 2 cups of all-purpose flour
– a stick of cold unsalted butter, cut into small pieces
– a pinch of salt
– about 1/4 cup of ice water
– 1/2 pound of Spanish chorizo, finely diced
– 1 cup of shredded Manchego cheese
– 1 small onion, finely chopped
– a couple of cloves of garlic, minced
– a splash of olive oil
– 1 egg, beaten for egg wash
Instructions
1. In a large bowl, combine the all-purpose flour and a pinch of salt.
2. Add the cold, diced unsalted butter to the flour mixture, and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together into a ball; avoid overmixing to keep the pastry flaky.
4. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to chill and firm up.
5. While the dough chills, heat a splash of olive oil in a skillet over medium heat.
6. Add the finely chopped onion and minced garlic, and sauté for about 5 minutes until softened and fragrant.
7. Stir in the finely diced Spanish chorizo, and cook for another 5-7 minutes until the chorizo is browned and releases its oils.
8. Remove the skillet from the heat and let the chorizo mixture cool completely to prevent the pastry from becoming soggy.
9. Once cooled, mix the chorizo mixture with the shredded Manchego cheese in a bowl.
10. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
11. On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
12. Use a round cutter or glass to cut out circles of dough, approximately 4 inches in diameter.
13. Place a spoonful of the chorizo and Manchego filling in the center of each dough circle.
14. Fold the dough over the filling to form a half-moon shape, and press the edges firmly with a fork to seal.
15. Arrange the pasteles on the prepared baking sheet, and brush the tops with the beaten egg wash for a golden finish.
16. Bake in the preheated oven at 375°F for 20-25 minutes, or until the pastries are golden brown and crisp.
17. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Remarkably flaky and bursting with flavor, these pasteles feature a crisp exterior that gives way to a molten, savory interior. The smoky chorizo and nutty Manchego meld beautifully, making them ideal for serving as an appetizer with a side of aioli or alongside a fresh salad for a light meal.
Vegan Jackfruit Pasteles with Cilantro
Meticulously crafted for autumn gatherings, these vegan jackfruit pasteles offer a sophisticated twist on tradition, with tender green banana masa enveloping a savory filling of shredded jackfruit brightened by fresh cilantro. They’re a celebration of plant-based elegance, perfect for impressing guests or savoring as a cozy, flavorful meal.
Ingredients
– A couple of cups of green bananas, peeled and grated
– A splash of olive oil
– A can of young green jackfruit in brine, drained and shredded
– A handful of fresh cilantro, chopped
– A pinch of salt
– A dash of ground cumin
– A couple of banana leaves, cut into 8-inch squares and softened in hot water
– Kitchen twine for tying
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a large bowl, combine the grated green bananas with a pinch of salt to form the masa dough, mixing until it holds together—tip: work quickly to prevent browning.
3. Heat a splash of olive oil in a skillet over medium heat for 2 minutes until shimmering.
4. Add the shredded jackfruit and a dash of ground cumin, sautéing for 5–7 minutes until lightly browned and fragrant.
5. Stir in the chopped cilantro and cook for another minute to meld the flavors, then remove from heat.
6. Place a softened banana leaf square on your work surface and spoon 2 tablespoons of the masa dough into the center, spreading it slightly.
7. Top with 1 tablespoon of the jackfruit filling, then fold the banana leaf over to encase the mixture, tying securely with kitchen twine—tip: ensure the packet is tight to prevent leakage during baking.
8. Arrange the pasteles on a baking sheet and bake in the preheated oven for 25–30 minutes, until the banana leaves are slightly charred and the masa is firm.
9. Let the pasteles cool for 5 minutes before unwrapping to set properly—tip: this resting time enhances the texture.
Kneaded with care, these pasteles boast a tender, slightly chewy masa that contrasts beautifully with the juicy, herbaceous jackfruit filling; serve them warm with a dollop of vegan crema or alongside a crisp salad for a delightful meal that highlights the harmony of flavors and textures.
Conclusion
Vastly diverse and delicious, these 25 pasteles recipes offer something for every celebration! We hope you’ll try a few, share your favorites in the comments below, and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
