Saturday, May 2, 2009

Pastelitos de Carne

Servings: 48
4 sheets of refrigerated Puff Pastry
1 Recipe Egg Wash (see below)
1 Recipe Simple Syrup (see below)
1 pound Roast Beef (cooked), chopped
1/2 Cup Beef Broth
1 Tablespoon Tomato Paste
1 teaspoon ground Cumin
1 teaspoon Oregano
2 teaspoons Cinnamon
1 teaspoon Allspice
1 Tablespoon Fructose (or sugar)
1/2 teaspoon Salt
2 teaspoons Cornstarch + 2 Tablespoons Water
Preheat oven to 177°C (350°F).
Make the Egg wash (see bellow).Start the simple syrup (see below).
Place the chopped roast beef in a food processor and process until the meat is a tiny crumb size.
In a large cast iron pan combine the meat and the broth. Add tomato paste, cumin, oregano, cinnamon, allspice, fructose, and salt.. Cook on low heat for about 20 minutes, stirring occasionally. Thicken the mixture by adding the cornstarch mixed with water and cooking for an additional 2 minutes. Remove from heat and set aside. Unroll the puff pastry one sheet at a time. With a large round cookie cutter, the top of a cocktail shaker, or a wide glass, make about 12 rounds (repeat this for the other 3 sheets of puff pastry). Take one round and rub water on it with your finger. Place 1 tablespoon of meat filling in the middle of the pastry dough and cover with another round of dough. Press down with your fingers and place on a lined baking sheet. Repeat this until all pastries are done. Rub egg wash over each pastry. Bake for 25 minutes. Remove from oven and brush on the simple syrup. Place back in oven for 6 minutes. Remove and let cool before handling.
Egg Wash
3 Eggs
2 ounces of Water
beat together and set aside.
Simple Syrup
1/2 Cup Fructose (or sugar)
1/2 Cup Water
Mix the water and fructose in a saucepan over medium heat. Bring to boil, and bring the temperature to low and simmer uncovered for about 5 minutes. Remove from heat and let cool.

No comments:

Post a Comment