Pastes hidalguenses

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Pastes hidalguenses. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pastes hidalguenses is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It is simple, it is quick, it tastes yummy. Pastes hidalguenses is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Pastes hidalguenses, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastes hidalguenses delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pastes hidalguenses is 24 pastes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pastes hidalguenses estimated approx 40 minutos.

To begin with this recipe, we have to first prepare a few components. You can cook Pastes hidalguenses using 14 ingredients and 14 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Pastes hidalguenses:

1. 1.5 kg harina de trigo
2. 500 g papa
3. 3/4 kilo carne molida mixta
4. 4 salchichas
5. 1 lata piña en almíbar
6. 360 g manteca de cerdo
7. 375 g mantequilla
8. 2 Cda sal
9. 525 ml agua fría
10. 1 huevo
11. 4 cucharadas aceite
12. 3 dientes ajo
13. 1/2 cebolla grande o una cebolla chica
14. al gusto colitas de cebollita cambray

Steps to make to make Pastes hidalguenses

1. Cortamos finamente los dientes de ajo, la cebolla y las colitas de las cebollitas, la papá se cortará en láminas, puede usarse un rallador.
2. En una sartén colocamos el aceite, los dientes de ajo, la cebolla y las colitas y freímos un poco.
3. Después de dos minutos colocamos las papas y tapamos, cuando cambien un poco de color agregamos la carne y tapamos.
4. Agregamos una cucharada de sal y probamos, si está lista podemos apagar y dejar que se enfríe, el relleno debe estar frío.
5. Agregamos la harina, la manteca y la mantequilla en un recipiente, con ayuda de un tenedor o algún otro utensilio comenzamos revolver, No debemos rovolver col las manos.
6. Cuando tenga una consistencia mugrosa agregamos el agua fría poco a poco y amasamos con el tenedor.
7. Cuando tenga una consistencia chiclosa dejamos caer la mezcla en nuestra mesa de trabajo y de manera rápida damos la forma de una bola, engrasamos nuestro recipiente, metemos la masa y cubrimos con plástico, debemos manejar la masa lo menos posible con las manos. La masa debe estar mínimo 30 minutos en el refrigerador.
8. Sacamos la masa del refrigerador, colocamos harina en nuestra mesa de trabajo y comenzamos a amasar, debe quedarnos una capa delgada, con ayuda de un plato o algún cortador de su gusto, se le dará el tamaño a los pastes.
9. Cuando tengamos cortada nuestra masa se pondrá el relleno en el centro y se doblara por la mitad.
10. Con la orilla del paste realizaremos dobleces en dirección al relleno, esto nos permitirá sellar nuestro padre y darle esa terminación típica.
11. Cuando tengamos nuestros pastes listos debemos barnizarlos, para ello colocaremos un huevo en un recipiente y lo revolver hemos, después con una brocha barnizaremos nuestros pastes.
12. Colocaremos en un horno precalentado a 180° durante 45-50 minutos.
13. Dejamos enfriar y servimos.
14. Opcional: para el relleno hawaiano usamos la salchicha y pila cortada en trozos, puedes hacer el relleno con lo que gustes siempre y cuando el relleno este frío.

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Super Quick Homemade Pastes hidalguenses. Thank you very much for your time. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!