How to make pastilles

Question

How to make pastilles

Answer 1

Making and serving pasteles at Christmas time is a Puerto Rican tradition. It's hard work, but well worth the effort. Get together a bunch of friends and make a day of it. Be sure to make enough for everyone to take home.

Ingredients:

STUFFING

2 pounds diced pork

4 ajíces dulces (small sweet peppers)

1 small onion

2 tablesoons recaito

4 cloves garlic

1 tablespoon adobo

1 tablespoons oregano (dry flakes)

1 bay leaf

MASA DOUGH

4 pounds yautía *

6 green bananas

1 tablespoon of salt

achiote oil **

WRAPPING

40 banana leaves (cut into approx. 10 in X 5 in rectangles)

20 Pieces parchment paper (cut into approx. 8 in X 4 in rectangles)

20 Pieces of kitchen string (Cut into 18 inch. lengths)

*yautía

This tuber has an elongated shape and the skin is bumpy, patchy, brown, and shaggy. The flesh inside is slippery, but crisp. It can be white, yellow, pink or purplish. It has a nutty, earthy flavor with a waxy, starchy consistency when prepared. The ideal storage temperature is between 45F to 50F and it has a shelf life of up to one week. This root is often confused with taro. If you mix them up, don’t panic. The two roots are so similar; you can.

** Achiote oil is made from annatto seeds and olive oil. It's used to flavor and color many dishes such as yellow rice. This recipe is so simple, you'll wonder why you haven't tried it before.

1 cup olive oil

2 1/2 tablespoons achiote (annatto) seeds

Preparation:

1. Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble.

2. Remove the saucepan from the heat and let stand for a minute.

3. Strain the oil.

Tip: Do not overheat the oil and seeds. Overheating will turn the seeds black and the oil green. The oil will be ruined.



PART 1 - MAKE THE STUFFING

1. Brown the pork pieces in a pan.

2. Add the rest of the stuffing ingredients.

3. Cook until the pork is no longer pink inside.

4. Set aside and let cool.

PART 2 - MAKE THE MASA DOUGH

1. In a large bowl, peel and grate the yautía and the green bananas together.

2. Stir in the salt and enough achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.

PART 3 - WRAP THE PASTELES

1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.

2. Follow my step-by-step guide to assembling and wrapping pasteles.

http://latinfood.about.com/od/pictoralho...

3. Set aside the pasteles you are going to eat right away. You can freeze the rest.

PART 4 - COOK THE PASTELES

1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.

2. Boil the pasteles for 1 hour.

3. Unwrap the pasteles before serving.

Serves: Makes about 20 pasteles.

Answer 2

LEMON PASTILLES

75ml (3 floz) Water

40g (1½oz) Gelatine

350g (12oz) Caster Sugar

600ml (1 pint) Apple Purée

1 tsp Lemon Juice or Lemon Essence

Yellow Colouring (Optional)

Coating:

2 tsp Cornflour

2 tsp Caster Sugar

Place the unsweetened apple purée into a small saucepan, cook, stirring occasionally until the mixture thickens.

Dissolve the gelatine in the water and add to the apple mixture.

Remove from the heat and add the lemon juice or a few drops of lemon essence (and colouring if used), mixing well.

Pour the mixture into a 18cm by 28cm (7inch by 11 inch) non-stick baking tray to a depth of at least 2.5cm (1 inch).

Leave in a cool place for 12 hours to set.

Sieve together cornflour the caster sugar, roll each of the pastilles in the mixture and place in sweet cases.

Answer 3

PASTILLAS DE LECHE

Ingredients:

2 cups powdered milk

1 can condensed milk (300 ml)

white sugar for rolling

Procedure:

Gradually sift powdered milk in condensed milk.

Mix and blend evenly, using spoon, then, knead with hand.

Set aside for 5-10 minutes before shaping into small balls.

Roll on sugar. Wrap in cellophane.

VARIATIONS:

Pastillas de Nangka:

# Add to basic recipe ½ cup fresh, finely chopped nangka.

Mocca Pastillas:

# Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.

Pinipig Pastillas:

# Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.