Mexican Pasties
Pastes are delicious empanadas of sorts created in the Mexican state of Hidalgo and influenced by Cornish pasties. A delicious recipe no one can resist, these Mexican pasties feature a crispy dough stuffed with a drool-worthy combo of potatoes, ground beef, leek, and serrano chile for a spicy touch. These traditional pastes are so good everyone will be fighting for seconds!
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Ingredients
6
Portions
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Preparation
1h
45 mins
Easy
- For the dough: On a table, place dry ingredients. Add vegetable shortening and butter. Using a fork, knead the dough until crumbly. Let rest for 30 minutes.
- For the stuffing: In a skillet with hot oil, fry onion, leek, and chiles. Add potatoes and ground beef and cook for 10 minutes. Add parsley and season with salt and pepper. Let cool and set aside.
- On a flat surface, roll out the dough and cut into 3.9-inch discs. Stuff dough discs with ground beef mixture and fold in half so both edges meet. Crimp the edges together to seal tightly.
- Arrange on a baking sheet, brush with egg, and bake for 25 minutes at 356 °F.
- Serve Mexican pasties with pickled chiles.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.