Comments on: Pastelles (recipe)

By: Sarah

Sarah — Fri, 04 Dec 2009 17:16:12 +0000

LOL! That Food Network recipe is deeply disturbing!

Thanks for posting this recipe!!!I am just discovering this blog and I love it! I just had a quick question…
Is there a particular cut of beef that I should chop up? Should it be cooked first? I hope these aren’t dumb questions My parents always used pre-ground beef and it never quite had the same wonderful texture as pastels that appeared to have shredded beef inside…

Thank you!
Sarah

By: Sarina

Sarina — Thu, 03 Sep 2009 23:55:20 +0000

Dear Bettina, you can use a chicken and beef combo, or use solely chicken or solely beef Best Wishes!

By: Bettina

Bettina — Thu, 03 Sep 2009 19:41:05 +0000

quick question…in the ingredients it said to use 1lb of chicken or beef and then in the recipe it said to combine chicken with beef. So do you used both meats, or just pick whichever you prefer?

By: Raul

Raul — Sat, 11 Apr 2009 20:56:21 +0000

Hey…I was born in PR and raised in NYC. I ate Trini pastels 1st time in 1979. Mon…dey are good, you know. Much betta than PR pastelles by me. I would someday like to eat Trini pastels in Maracas Beach, near St. Joseph. Hmmm…can taste them now.

By: GJT

GJT — Thu, 26 Feb 2009 01:48:54 +0000

hey, folks, this site is refreshing. But on the topic of pastelles,luke warm water may be a better choice. It allows the cornmeal to yeild, add it slowly and knead to a medium consistancy and cover with plastic wrap. On the topic of brand try to locate PROMASA yellow corn flour. I use only this with the best results

By: K Williams

K Williams — Sat, 03 Jan 2009 04:07:26 +0000

YOU CAN BUY A PASTELLE PRESS AT MOST LATIN AMERICAN FOOD STORES IN THE US… IT WILL BE CALLED A TORTILLA PRESS… I EVEN SAW THEM SELLING ONLINE AT THE US WEBSITE http://www.latinmerchant.com under non food items.. Hope this helps

By: Sarina

Sarina — Fri, 02 Jan 2009 21:25:24 +0000

Niekel – The recipe, as stated above, is not mine, I have however used it with warm water without problem. I will however add a note that lukewarm, tepid or room temperature water do not qualify as warm.

By: niekel

niekel — Fri, 02 Jan 2009 19:47:37 +0000

PLEASE ADJUST YOUR RECIPE.

PASTELL MIXTURES CALL FOR HOT WATER NOT WARM WATER..THIS IS MISLEADING AND I HAD TO DISCARD MY FIRST MIXTURE BECAUSE OF THIS….

THANKS.

By: Sarina

Sarina — Fri, 26 Dec 2008 02:39:26 +0000

Hi Sebastian the measurement is for fresh thyme, not dried It is a highly seasoned mixture.. I don’t think it should be so bad.. it is loosely packed

By: Sebastian

Sebastian — Thu, 25 Dec 2008 18:56:31 +0000

1/4 cup of fresh thyme?

is this correct? that seems like a lot of thyme to me!

im making a tomato sauce with canned whole tomatos, onion and garlic, and olive oil

the recipe calls for oregano but i think i should omit the oregano if im going to use the tomato sauce in this dish, right?

although i suppose oregano goes with chicken garlic thyme and pimento pepper.. it wouldnt be a bad combination

but im really just wodnering about the thyme!