Photograph of the finished Pastes

Mexico · Bánh nhân khoai thịt nướng Pastes

Pastes

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Beef Beef 720 g
  • Photograph of Potato Potato 720 g
  • Photograph of Pork fat Pork fat 360 g
  • Photograph of Onion Onion 2
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Parsley Parsley 80 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Knead the flour with diced cold lard and ice water until just formed, then refrigerate for 1 hour.
  2. 2 Use a small amount of cold lard for the stuffing, and knead thoroughly to create a chewy crust that won't split into crispy layers.
  3. 3 Cut the beef and potatoes into 5 mm cubes and mix them raw with onion, jalapeño, parsley, pepper, and salt.
  4. 4 The filling is left raw, not stir-fried beforehand; the juices released by the meat in the oven are the sauce for the pastry.
  5. 5 Roll out the dough into a 16 cm disc, place the filling in half, fold it over, and twist the edges to form a string.
  6. 6 Brush with egg wash, make a vent hole, then bake at 200 degrees for 40 minutes.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 6: hot air cooker at 185 degrees for 24 minutes; raw ingredients require low heat for a long time, so do not increase the heat to shorten the cooking time.

Start cooking