Pasteles En Hoja (Dominican Plantain And Beef Pockets)
This Pasteles en Hoja recipe is easy to make, packed with a ton of authentic Dominican flavors, and loaded with nutrients. You can make them in advance and freeze them for later use.
Ingredients
For the beef picadillo filling
- 1 tbsp vegetable oil
- 1 small green bell pepper, chopped
- 1 small red onion, chopped
- 4 garlic cloves, minced
- 1 pound lean ground beef
- 1 tsp adobo
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 pack sazon culantro
- 1/4 cup tomato sauce
- 1 cup vegetable or beef stock
- 1 tsp lime juice
- 1 tbsp fresh cilantro, chopped
For the Pasteles en Hoja
- 2 large green plantains, peeled, finely grated
- 1 pound white cocoyam (malanga or yautia root), peeled, finely grated
- 1 pound pumpkin (preferably kabocha squash), peeled, finely grated
- 1 tsp adobo seasoning
- 2 tbsp sofrito mix
- 1 tbsp annatto/achiote powder
- Plantain or banana leaves
Instructions
Make the beef picadillo filling
- Add the oil to a large skillet over medium-high heat. Add the onion and leave it to sweat for about 5 minutes.
- Next, add the bell pepper and allow it to cook for a minute or two.
- Finally, add the minced garlic and fry it for a minute.
- Once the garlic has been fried, break up the beef mince and add it to the pan. Allow it to become brown for a couple of minutes.
- Add the adobo, black pepper, pregano, and sazon. Mix the ingredients well so that the flavors are distributed well. Allow the flavors to cook for a minute or two.
- Next, add the tomato sauce and stock. Bring the mixture to a boil. Then, reduce the heat and allow it to simmer for about 15 minutes. Most of the liquid should evaporate.
- Once your beef picadillo is ready, stir in lime juice and the freshly chopped cilantro.
- Allow the beef filling to cool completely before using it in your Pasteles en Hoja recipe.
Prepare the plantain leaves
- Cut parchment paper into 10-inch squares. Set them aside.
- Wash your plantain leaves well and rinse off any debris.
- Then, blanch them in boiling water for about 30-60 seconds. This will help make them more pliable and easier to work with.
- Once they have softened, plunge them into ice-filled water to stop the cooking. Allow them to cool completely.
- Then, cut the plantain leaves into 6-inch squares. Set them aside.
Make the Pasteles en Hoja
- Combine the finely grated vegetables (plantains, cocoyam, and pumpkin) in a large mixing bowl.
- Add the adobo, sofrito, and annato powder. Mix these ingredients together well. Set them aside.
- Move to a big workspace. Stack the plantain squares on top of the parchment paper squares.
- Add 2 tablespoons of the masa mixture (grated seasoned vegetables) into the center of the plantain leaf square. Spread it into a square, leaving a 1/2-1 inch border.
- Then add about 2 tablespoons of your cooled beef picadillo filling.
- Cover the beef with 2 more tablespoons of the vegetable filling.
- Fold the leaf over to make an enclosed envelope. Then, wrap the parchment paper around it and secure it with some twine.
Cook the Pasteles en Hoja
- Bring a large pot of water to a rolling boil. Once boiling, leave the pockets to cook for about 30-40 minutes.
- For frozen pockets, you should boil them for at least an extra 15-20 minutes.
- Once cooked, unwrap them and serve them with your favorite sauce or accompaniment.
Tried this recipe?Let me know how it was!