Pastelón en Hoja [Recipe + Video] Easy Pasteles Casserole
We absolutely love pasteles en hoja, but let's be honest: they are a lot of work to make. This recipe for pastelón "en hoja" simplifies the process and retains the flavors and textures we love so much.
By hand: Grate the plantain, yautía, and auyama with the least coarse side of the grater. Once grated, combine with seasoning powder, milk, salt, butter, and bija, and mix well.With blender or food processor: Chop the plantain, yautía, and auyama, and combine seasoning powder, milk, salt, butter, and bija. 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.
2. Layering the pastelón
Grease with oil a lasagna pan, then line the bottom with parchment paper, then with a piece of plantain leaf that has also been greased beforehand.Layer half of the batter, then layer the filling. Add a layer of cheese, then the remaining batter.Cover with a greased plantain leaf rectangle, then cover very tightly with aluminum foil.
3. Baking
Bake in an oven preheated to 300 ºF [150 ºC] for 50 minutes.Remove from the oven and carefully lift a corner of the aluminum foil to check for doneness. Cover again and return to the oven for another 10-15 minutes if necessary. Let it rest covered for 15 minutes, or until it's time to serve.
4. Serving
Serve garnished with hot sauce and/or ketchup.
Video
Notes
The nutritional info only includes the batter, not the filling. See the link above the recipe to pick a filling, and check its nutritional information in its recipe.