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    Pasteles en Hoja (Plantain and Beef Pockets)

    Pasteles en Hoja (Roots and Beef Pockets)
    Pasteles en Hoja (Plantain and Beef Pockets)

    En Español Recipe ↆ

    Few dishes are as cherished to Dominicans as Pasteles en Hoja It is an essential component of the Christmas and New Year's Eve feast.

    Pasteles en Hoja (Plantain and Beef Pockets)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What are pasteles en hoja?
    3. Dominican vs. Puerto Rican pasteles
    4. Filling for pasteles
    5. More pasteles en hoja recipes
    6. About our recipe
    7. Recipe
    8. Video

    Why we ❤️ it

    Whenever I want to explain pasteles en hoja (roots and beef pockets) to somebody who has never seen them I usually say "they are a little bit like tamales, with different ingredients".

    I know it's a roundabout way of explaining it, but it gets the message across. Maybe. The important thing to know is that these creamy, flavorful, rich, meat-filled pockets are an essential part of many of our celebrations.

    All Christmas Recipes

    What are pasteles en hoja?

    Pasteles en hoja are like tamales, popular in the Dominican Republic and Puerto Rico. Instead of a corn "masa", a plantain (or unripe banana) and root batter is used as the base. They can be stuffed with beef (most common stuffing), chicken, or whatever strikes your fancy.

    • pastel en hoja dominicano
    • Pasteles en hojas (Dominican "tamales")

    This Christmas classic is made with many ingredients that, although common in the Dominican Republic, might be hard to come across in your own country, so plan this recipe ahead to give yourself time to hunt down all the necessary ingredients - it will be worth it. If you can't get the banana tree leaves, don't despair; you can use parchment paper instead.

    There is also a yuca (cassava) version that I love every bit as much.

    Dominican vs. Puerto Rican pasteles

    The name pasteles de masa seems to be the most common way to find Puerto Rican pasteles recipes in Spanish. They are very similar to Dominican pasteles en hoja. Having once tried Puerto Rican pasteles, I can honestly say that I could have closed my eyes and imagined I was in Santo Domingo; they were that close.

    Curiously, when I checked the oldest Dominican cookbook I own (first published in the 1930s), there were two versions of this dish, one the author called "Pasteles Puertoriqueños". The other was very similar to this recipe, but with the addition of yuca (we don't currently do so) so by then Dominicans were aware of the two versions of this dish, I believe.

    Filling for pasteles

    • Beef pasteles filling: The most common one.
    • Chicken pasteles filling: A very popular choice too.
    • More fillings.

    More pasteles en hoja recipes

    • Pasteles de yuca en hoja
    • Pastelón en hoja (easy pasteles casserole)

    About our recipe

    In all the years I've been writing about our cuisine, I've encountered countless ways of making pasteles (before I started writing about Dominican food I just cared about eating them, not how they were made).

    Some people use unripe bananas instead of plantains, some reject using auyama as blasphemous, and anything in between. There is no one right way to make pasteles, and that's a great thing, we all like different things.

    The main objective in my writing this recipe is that I want pasteles that are creamy, soft. Many pasteles turn out so hard it's like eating a boiled green plantain. Not this one. Don't be afraid when the batter seems a bit too runny, this is important, it's what will result in the kind of soft, juicy pasteles most people prefer.

    We'd love to hear the tips you swear by for great pasteles, so let us know in the comments!

    Buen provecho!

    Tia Clara

    Recipe

    Pasteles en Hoja (Plantain and Beef Pockets with hot sauce)
    Keep screen on while cooking

    [Recipe + Video] Pasteles en Hoja (Dominican Plantain Pockets)

    By: Clara Gonzalez
    Pasteles en Hoja (Plantain and Beef Pockets) are an essential part of Dominicans Christmas and New Year's Eve dinner. Recipe with step by step photos makes your life so much easier.
    5 from 16 votes
    Save for Later Send by Email Print Recipe
    Prep Time 1 hr 30 mins
    Cook Time 1 hr
    Total Time 2 hrs 30 mins
    Course Dinner, Party
    Cuisine Caribbean, Dominican, Latino
    Servings 6 servings
    Calories 136 kcal

    Ingredients

    Filling

    • Filling, (see list above recipe)

    For the batter

    • 1 plantain (green, unripe), or 1½ medium plantain (½ lb [227 g] once peeled, see notes)
    • ⅓ pound yautía (malanga), [151 g] peeled
    • ⅓ pound auyama (kabocha squash), [151 g] peeled
    • 1 tablespoon seasoning powder, (must contain garlic and onion)
    • 1 cup milk (whole or skim), [237 ml]
    • 1½ teaspoon salt
    • 2 tablespoon butter (salted), [28 g]
    • 1 tablespoon bija (annato, achiote) powder

    For wrapping

    • 12 Banana tree leaves squares, (see notes)
    • 12 Leafs parchment paper, (Amazon affiliate link - see notes)
    • Twine, (the kind of string used for food)

    For boiling

    • Salt

    For garnishing

    • Ketchup, (optional, see notes)
    • Hot sauce, (optional, see notes)

    Instructions
     

    • Ingredients in the food processor
      Making the batter by hand: Grate the plantain, yautía, and auyama with the least coarse side of the grater. Once grated, combine all the ingredients for the batter and mix well.
      Making the batter with blender/food processor: Chop the plantain, yautía, and auyama, and combine with the rest of the ingredients for the batter. Pureé in a strong blender or a food processor until it's uniform, and you can't feel any clumps, but feels like grains of sand in it. It may take 5-10 minutes depending on the blender/processor.
    • Wrapping pasteles en hoja
      Wrapping: Put 2.5 tablespoons of the plantain and root mixture on one of the plantain squares. Put 2 tablespoons of filling in the center, cover with 2 more tablespoons of the root mixture to cover the filling.
      Fold the leaf square in the shape of an envelope. Wrap again in parchment paper and tie tightly.
      Repeat with the remaining batter.
    • Putting pastel en hoja in boiling water
      Boiling: When all are wrapped, bring one gallon of water to boil in a large pot over medium heat. Add a tablespoon of salt.
      When the water reaches a rolling boil, carefully lower the pasteles into the water.
      Cover and cook for 40 minutes. The pasteles will float when put into the water, but as they cook they'll start to puff and sink. Make sure to turn a couple of times during the cooking time so they cook uniformly on all sides.
      Once the 40 minutes have passed, remove one from the pot, unwrap, and check for doneness: the consistency of the batter will have changed throughout. If it's ready, remove all from the water, otherwise boil for another 10 minutes.
    • Pastel en hoja served with hot sauce
      Serving: Serve right after unwrapping, garnished with hot sauce and/or ketchup.

    Video

    Tips and Notes

    Why do I ask you to weigh the plantain? Not all plantains are created equal. Exhibit no. 1:
    Two plantains of different sizes
    Plantain is the most important ingredient in this recipe, and how much of it is added will determine the consistency of the final product. Since I don't know what size plantains you'll find, the safest way is to determine its weight once peeled. This is probably only necessary the first (or first few) time you make this dish, and eventually, you'll be able to just eyeball it.
    Cut the plantain leaves into 5"x5" [13 x 13 cm] squares.
    For wrapping I prefer to use both plantain leaves and parchment paper [Amazon affiliate link], it is more waterproof that way and the plantain leaves retain a nicer color. If you cannot find plantain leaves, then use parchment paper only. Just make sure to tighten the twine [Amazon affiliate link].
    Ketchup? No ketchup? Hot sauce? No hot sauce? Nobody agrees on any of these questions. Ketchup is the most common dressing for this dish, followed by both. But you choose what you like best, and how much.
    The nutritional info only includes the batter, not the filling. See the links above the recipe to pick a filling, and check its nutritional information in its recipe.

    Nutrition

    Serving: 2pastelesCalories: 136kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 638mgPotassium: 471mgFiber: 2gSugar: 7gVitamin A: 928IUVitamin C: 10mgCalcium: 68mgIron: 1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR Dominican pasteles, dominican tamales, pastel de hojas, Pasteles dominicanos, pasteles navideños
    More recipes with: beef, green plantain, meat, plantain

    Video

    Edited: Dec 30, 2021 | Publish: Dec 20, 2002

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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