Pasteles en Hoja

Pasteles en hoja are plantain-and-root pockets associated with the Dominican Republic and Puerto Rico. Clara Gonzalez’s selected Dominican version wraps a grated green-plantain, malanga and kabocha batter around supplied prepared beef filling, then boils the wrapped pockets.

The selected green plantain and supplied peeled malanga and kabocha are grated on the least coarse side of a grater. Whole milk, ready seasoning powder, salt, salted butter and annatto powder are combined with the grated roots and mixed well.

The selected plantain leaves are cut into squares. A portion of batter is placed on a leaf, prepared beef filling is put in the center, and another portion of the same batter covers it. The leaf folds into an envelope, which is wrapped again in parchment paper and tied tightly with food twine.

Water is brought to a rolling boil in a large pot and seasoned with separate boiling salt. The wrapped pockets are carefully lowered into it. The pot is covered, and the pasteles are turned during cooking so both sides cook evenly.

One pocket is removed, unwrapped and checked for doneness. Once ready, the rest are removed from the water and served immediately after unwrapping, with the selected optional ready ketchup and hot sauce. Further boiling is used if the first check shows they need more cooking.