About Pastel

Pastel (pl: pastele), is a traditional Latin American savory pastry dish that is popular in Puerto Rico, Dominican Republic, the Caribbean coast of Colombia, Panama, Trinidad & Tobago. This delicious Central American dish is similar to Tamale, which is again a local dish of these regions. This dish is generally part of festivals, parties and various family occasions of these regions. Resembling the Italian calzone and the British pastry, this pastry is both crescent and square shaped and is prepared by filling the pastry base with a filling of choice. The edges are then sealed and the pastry is boiled. It is served as a snack and is usually accompanied by a delicious relish called ‘curtido’, which is similar to sauerkraut. This pastry is also known as ‘Patele’ in the Hawaiian region. Nowadays, the base of this pastry, also known as “masa”, is made of green banana and plantain and the filling is of pork, mixed with spices and herbs.

Origin

Pastel is native to Central America, Puerto Rico to be more specific, where it has been a traditional dish for a very long time. As per one of the early versions, this dish was enjoyed by the Taino people (ancient Puerto Rican Caribbean Indian tribe), around 5000 BC. In those days, yuka or yautia plant was used for preparing the pastry base, but these days masa or corn is used. However, there is another version about the origin of this pastry. As per Berta Cabanillas, the author of Cocina a gusto, this dish was first created by the slaves who were working in sugar mills in the Puerto Rican region. Originally, this dish was prepared with a filling of fufu and tamale; however, with time it has undergone some changes. Today, there are a few variations in the recipe of this dish, within the Central American region.

Ingredients

Pastel takes a long time to prepare and involves many steps. The ingredients required for this dish are detailed here –

Masa Ingredients:

Peeled and grated green bananas, green plantain, taro root (yautia), calabazas (tropical pumpkin) and russet potato; and salt to taste.

Filling Ingredients (Stew) –

Cubed pork butt or shoulder, chopped onion, seeded and chopped green pepper, chick peas, capers, olives, tomato sauce, ricaito, adobo seco, chopped cilantro, chopped garlic, dried oregano, oil and water; salt and pepper, to taste.

Assembling Ingredients –

Banana leaves, annatto oil (or vegetable oil), parchment paper and string.

Ingredient Substitutes

Capers and pimiento stuffed olives along with cooked garbanzos can also be added to the meat filling.
Chicken, ground beef or shrimp can be used instead of pork.
Vegetarian pastele can be made with drained garbanzos in place of the meat.
Calabaza squash can be added to the masa or even yautia or yuca can be added.

Method of Preparation – Puerto Rican Pastel

Pastel preparation involves a few laborious steps, which are detailed here –

Meat mixture (pork, ham and bacon) is cooked along with milk and other ingredients such as potatoes, chickpeas, olives, capers, raisins, recaito, tomato sauce, bay leaves, annatto oil and adobo seco. The liquid from the meat stew is reserved to be used in masa, which is prepared by combining grated green plantain, green banana, calabazas (tropical pumpkins) and taro. This mixture is seasoned with the stew stock and placed on banana leaf. It is filled with meat from the stew and wrapped with the help of the banana leaf, ensuring that the contents do not fall out and steamed. When doneThis dish is served hot with cooked rice and pigeon peas.

Variations of Pasteles Recipe

Pastele has a few variations within the neighboring regions of Puerto Rico. Detailed here are the variations of this recipe –

Colombian Pastel – This dish is known as “pasteles de arroz”, in this region. This is also called rice pasteles, as it is more similar to tamale. The base or masa of this variation is made with seasoned rice, which has been dried under the sun. When dry, the masa is filled with chorizo, pork, pickle vegetables, chick peas, potatoes and olives. This pastry has two wrappings – the first wrap is of cabbage leaf and the second is banana leaf. This wrapped masa is then fried.
Dominican Republic Pastel – In this region, this dish is known as “pasteles en hojas”. Preparing this dish is strenuous; hence, it is made only during holidays, when people have more time on hand, such as Christmas vacation. In this version of the dish, the masa is made with grated green plantains, local root vegetables and Caribbean pumpkin. It is then filled with sautéed ground meat along with garlic, bell peppers, red onions, tomato paste and annatto powder. However, this filling changes with local availability and preferences of the local people. Grape fruit or sour orange along with basil or oregano and raisins are combined with meat and then used as a filling. Other combinations too are popular. The banana leaf used for wrapping the masa is usually boiled, so that it is more manageable. Once wrapped, they are either boiled or frozen for later use.
El Salvador Pastel – This variation of Pastel is made with a red-tinted corn flour base (because of achiote powder added to the water). The base is filled either with chicken or beef along with chopped carrots and potatoes. This filling is wrapped in the corn flour base and fried till done. This dish is usually served with curtido.
Hawaiian Pastel – It is known as Pateles in this region and is similar to the Puerto Rican Pasteles.
Brazilian Portuguese Pastel – This is known as “pasties” and is made with savory as well as sweet fillings. These pasties are sold at most street fairs and also at carnivals, in this country. They are usually served with a fresh sweet sugar cane juice, known as caldo de cana.

Nutritive Value

Pastele are high in calories (300) and fat (17g); however, the protein level is also high (7g).

Pasteles Recipe - Trivia

Pastel can also be fried instead of boiling.
Masa can be prepared a day ahead and frozen. In fact, it is easier to work with a chilled masa than a freshly prepared one.