Welcome to our blog and another Mexican recipe that brings it to you. With a shape similar to an empanada, Mexican pastries They have a known origin very far from America. With a huge variety of fillings, they are a fundamental part of the gastronomy of Hidalgo.
If you ever visit Hidalgo, it is going to be mandatory that you try them. Meanwhile, we give you the best traditional pastry recipe.
About the pastries
A traditional Mexican snack with a characteristic half-moon shape. They are like empanadas made with a crunchy dough that surrounds tasty and varied fillings.
What are pastes?
Pastes are a culinary specialty originating from the Hidalgo region, Mexico. These small stuffed empanadas have become a symbol of Hidalgo gastronomy and are very popular throughout the country.
Each town in Hidalgo has its own variant and it is common to find street stalls and pastry shops that offer them in a wide range of options. They are a versatile treat that can be enjoyed as a snack, quick meal, or even as part of a more elaborate meal.
Whether you like them filled with meat, potatoes, mushrooms or any other option, Hidalgo pastes are a culinary experience that you should not miss if you have the opportunity to visit this beautiful region of Mexico.
History of pastries: fusion between immigrants and local products
The history dates back to the 19th century, when these snacks were introduced by English immigrants who worked in the area’s mining industry. Over time, these were adapted to local ingredients and flavors, becoming a delicious fusion of culinary influences.
Nowadays, They are a fundamental element of the gastronomic culture of Hidalgo and can be found in a wide variety of fillings, from beef to potatoes with chorizo. Preparation is an art.
Differences and similarities between pastes and empanadas
Pastes and empanadas are two popular dishes in various parts of the world.but they differ in several key aspects.
- Both consist of a dough that surrounds a filling, but the differences are found in the dough, the filling, the shape and the culinary tradition.
- The pastry dough, traditionally native to Hidalgo, Mexico, is crispy and flaky, made with wheat flour, lard, and water. In contrast, empanada dough can vary, from a crumbly dough to a softer dough made with corn or wheat flour, depending on the region and type of empanada.
- The fillings also differ. The best known are the potato and meat ones, but they have been added to the fillings of tinga, picadillo, mole, refried beans, among others. Instead, empanadas can have a wider range of fillings.
The different shapes
The pastes are known for their characteristic half-moon shape, with rolled or crimped edges, while empanadas can vary in shape and their closure can be different depending on the region and local culinary tradition. So it is important to learn how to make empanada repulgue.
Pastes are a delicious culinary specialty originating from Hidalgo, Mexico, and over the years, different types of snacks have been developed with a variety of fillings and flavors.
- meat pastes: These are the most traditional and common. They are filled with beef, either ground or in pieces, which is seasoned with spices such as cumin, garlic and pepper. The meat is often combined with potato and onion to give it more flavor and texture.
- Chorizo: Chorizo is a very tasty Mexican sausage, and is used as a filling in this variant. The chorizo provides a spicy and unique flavor that combines well with the crunchy dough.
- Vegetarians: For those who prefer vegetarian options, there are fillings with vegetables, mushrooms, cheese and other plant ingredients. These can be just as delicious and tasty as meat ones.
- Bean pastes: Some regions prepare pastries filled with refried beans, which provide a soft texture and characteristic flavor. They are often combined with cheese and other ingredients.
- Sweets: Although less common, there are also sweets filled with ingredients such as fruits, dulce de leche or chocolate. These are a delicious option for those who have a taste for desserts.
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Pastes de hidalgo recipe
Yield: 12 servings
Preparation time: 2 hours
For the mass:
- 2 cups of wheat flour
- 1/2 cup lard
- 1/2 cup warm water
- a pinch of salt
For the filling:
- 300 g of ground beef
- 2 medium potatoes, peeled and cut into small cubes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- Salt and pepper to taste
- Cooking oil for frying
How to make pastries step by step
- In a bowl, mix the wheat flour and lard to form a sandy texture. Salt and little by little add the warm water, until you obtain a soft and elastic dough. Cover with a damp cloth and let it rest for 30 minutes.
- In a large frying pan with a little oil over medium heat, sauté the chopped onion and garlic until golden.
- Add the ground beef to the pan and cook until cooked through. Add the cubed potatoes, cumin powder, salt and pepper and cook until tender. Remove from heat and let cool.
- Preheat the oven to 180°C and line a baking tray with parchment paper. Divide the dough into small portions and roll each one with a rolling pin until you obtain circles of the desired size (10-12 cm in diameter).
- Place a portion of the filling in the center of each dough circle. Fold in half, cover the filling, and seal the edges by pressing with your fingers or using a fork.
- Place the pastries on the prepared baking sheet and bake for 20-25 minutes or until golden and crispy.