Pastel de Papa

Paulina Cocina’s pastel de papas puts a seasoned ground-veal filling between two layers of potato mash. The written recipe bakes the assembled dish until the top becomes crisp.

Potatoes are cut into cubes and boiled with salt. Onion, garlic and bell pepper are chopped and sautéed in oil; the ground veal joins them when the onion is translucent and is broken up with a spoon.

Salt, pepper, a stock cube, garlic powder and paprika season the meat as it cooks. The hot boiled potatoes are mashed with the listed fat and a little milk, then seasoned with salt and pepper.

A base of mash is spread in an oven dish, followed by the meat allowed to cool a little and another layer of mash. Cold water wets the spreading spoon to help distribute the potato layer.

The pastel bakes under strong oven heat or a grill until crisp on top. Chopped egg, chopped green olives or raisins can optionally enter the meat filling.