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home > recipes > meat > pastelitos
Dave: I prepared the following for a school teacher who wanted to teach a class how to make some Venezuelan foods for a social studies class, then later adapted it to send to Carole Walberg as a thank you for recipes she sent to me. As I was sending it, I thought it might be something of interest for your International Foods List. Use it as you see fit, or whatever. Sincerely, Ward Williams Caracas, Venezuela VENEZUELAN FOODS The ingredients necessary to make traditional Venezuelan foods may be very difficult to find in the United States. Much of it contains roots, such as yuca, or a type of sweet potato (called batata) and a whole variety of other things that I have never seen in the U.S. The ever-popular *arepa* is made with ground, cooked white corn meal, which may be impossible to find. As you can see, this could be a challenge. (When we lived in Connecticut, we had to go to the Cuban section of Hartford in order to find plantain bananas and black beans.) Here are some of the most popular *criolla* dishes that are readily available in local restaurants and made by Venezuelans at home. PASTELITOS Pastelitos (Pasta-lee-toes; with the accent on the lee) are served at cocktail parties as hors douvres. You can cut this recipe in half. You will have to translate from metric.) 1/2 kilo flour 1/8 kilo butter 2 egg yolks Mix ingredients together and let it set 15 minutes. Roll out very thin and cut out circles, using a small glass. Put a small amount of the filling in the center of the circle and cover with another circle. Now press fork prongs around the edge to seal together. Fry until golden brown in very hot oil. Filling: 1 kilo pork 1/2 kilo tomatoes 1 green pepper 2 large onions 1 Tablespoon capers 2 cloves garlic 1 Tablespoon raisins 1/4 cup Muscatel Salt and pepper to taste Grind up uncooked pork. Chop onions, garlic, green pepper and tomatoes in a food processor. Mix pork with these vegetables, season with salt and pepper and place in a cast iron pot over a low flame. When the pork is cooked add capers, raisins and wine cooking it a while longer to dry the mixture out a bit. Now you are ready to make the pastelitos.

Pastelitos


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(posted January 7, 1996)

Dave:

I prepared the following for a school teacher who wanted to teach a class how to make some Venezuelan foods for a social studies class, then later adapted it to send to Carole Walberg as a thank you for recipes she sent to me. As I was sending it, I thought it might be something of interest for your International Foods List. Use it as you see fit, or whatever.

Sincerely,

Ward Williams
Caracas, Venezuela

VENEZUELAN FOODS

The ingredients necessary to make traditional Venezuelan foods may be very difficult to find in the
United States. Much of it contains roots, such as yuca, or a type of sweet potato (called batata) and a whole variety of other things that I have never seen in the U.S. The ever-popular *arepa* is made with ground, cooked white corn meal, which may be impossible to find. As you can see, this could be a challenge. (When we lived in Connecticut, we had to go to the Cuban section of Hartford in order to find plantain bananas and black beans.)

Here are some of the most popular *
criolla* dishes that are readily available in local restaurants and made by Venezuelans at home.

PASTELITOS

Pastelitos (
Pasta-lee-toes; with the accent on the lee) are served at cocktail parties as hors douvres. You can cut this recipe in half. You will have to translate from metric.)

1/2 kilo
flour
1/8 kilo
butter
2
egg yolks

Mix ingredients together and let it set 15 minutes.
Roll out very
thin and cut out circles, using a small glass. Put a small amount of the filling in the center of the circle and cover with another circle. Now press fork prongs around the edge to seal together. Fry until golden brown in very hot oil.

Filling:
1 kilo
pork
1/2 kilo tomatoes
1
green pepper
2 large onions
1 Tablespoon capers
2 cloves
garlic
1 Tablespoon raisins
1/4 cup Muscatel
Salt and pepper to taste

Grind up uncooked pork. Chop onions, garlic,
green pepper and tomatoes in a food processor. Mix pork with these vegetables, season with salt and pepper and place in a cast iron pot over a low flame. When the pork is cooked add capers, raisins and wine cooking it a while longer to dry the mixture out a bit. Now you are ready to make the pastelitos.


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