Pastel
Serves 8
30 mins prep
90 mins cook
120 mins total
This pastel is more than just a dish; it's a cherished family tradition. Passed down from my grandparents, it's eaten every Friday night after fish and is a beloved comfort food. With layers of seasoned mashed potatoes and savory minced beef, this dish holds a special place in our hearts. Enjoy it as we did growing up!
0 servings
1: In a large pot, place all diced potatoes and fill with water. Boil until fork tender. 2: Drain, leaving some water in the potato and saving some of the water in a bowl. Mash the potato with a manual potato masher then add seasoning and mix until smooth. If potato is too thick, add more of the saved water. 3: Start by heating up a pan at medium high heat. Add oil, then the onion and sauté until brown. 4: Add meat and break apart to cook down. Add wine and lemon. Reduce heat to medium low and add meat seasoning. Let it simmer for a few minutes. 5: When meat is cooked, transfer to a food processor. Try to leave out as much liquid as possible. Pulse it a few times until meat is fine. Set aside. 6: In an oven-safe 9x13 dish, place half of the potato mixture in an even layer. Place meat on top of the potato. Finish off with the remaining potato on top. 7: Using a fork, make a cross-hatch design (optional). 8: For a golden top: brush egg wash on top of the pastel before placing in the oven. 9: Bake at 350°F for 1.5 hours or until top is golden and edges are crispy.
