Sunday, 25 July 2010

Pasteles Hojaldrados, made for my dad who loves them

My grandmother used to make these for my dad's birthday when we lived in Uruguay. After we came to Australia, my aunty (dad's sister) made them a few times and then mum and dad got into the habit of making them for pretty much every birthday. But for many many years, no one has made these. I think it's simply because they take such a long time. (As I had suspected and discovered today)

I got bitten by the cooking bug once again, and went on a search for a recipe for these. I have never made them before, so this was a total experiment.

I found this recipe by a Uruguayan guy, which I've adapted for vegetarians. The original recipe is made with lard (beef lard) eeek!!! Still they're yum :D
The recipe goes like this

500gms of plain flour
250mls of hot water
80gms of butter
1 tbs of salt (I use rock salt, and thought it was too much but did it anyway, cause that's what the recipe said, the pastry was quite salty, but it works in the end, go figure!!!)
1tsp of sugar
Dulce de leche or Quince paste (Or both if you want to try making half and half)
120gms of cornflour
60gms of butter (softened)
1 litre of Rice Bran oil
Caster sugar for sprinkling the pasteles :)

  1. In a small bowl, mix the hot water, sugar, salt and 80gms of butter. Mix until melted and combined.
  2. Place flour in a bowl, make a well in the center and pour the contents from above in, to make a soft dough.
  3. Knead the dough until it is pliable.
  4. Roll out the dough into a rectangle, 5mm in thickness.
  5. Spread about 1/6th of the butter (60gms) over half of the rolled out pastry, sprinkle with corn flour, and fold the unbuttered piece over the buttered piece, press together lightly and roll out into a rectangle again. Repeat at least 6 times. (I did mine 7 times)
  6. Cover the pastry with glad wrap and set aside to rest for 40 minutes.
  7. Roll out the pastry to about 3mm in thickness, and cut into 8cm squares.
  8. Place some quince paste in the middle of each square, moisten the area just around the filling, and press the pastry together, making sure that you don't seal the edges, you just want to seal the pastry around the filling.
  9. If you're filling with two different fillings, i would recommend, as i did, that you fold them differently so you know which ones are which. :D
  10. Fry in hot rice bran oil, making sure that you turn them over, the tend to cook well where the filling weighs them down, so you need to push them into the oil so all sides are cooked well.
  11. Drain in kitchen paper, and sprinkle with caster sugar.
  12. Do not throw out the cut offs, cut them into strips, fry them and sprinkle with caster sugar, they make a beautiful crunchy snack.
  13. Best eaten cold with a nice hot chocolate. BEWARE YOUR HEART!!!! hahahahahaha

1 comment:

Sandra mattias said...

Thank you so much for the recipe, my dad always made them. He was the only one out of all our friends and family who could make them properly. I have asked him for the recipe, but its stored in his head and for the exact amount of ingredients needed was difficult. My parents are both from Uruguay and have been in the United States for over 50 years now. I can not wait to try this recipe!!!

Thank you,