Best 2 Christmas Pastels Recipes

Indulge your sweet cravings this Christmas with an array of delectable pastel recipes that will tantalize your taste buds and add a touch of festive cheer to your celebrations. From the classic Pastel de Nata, a Portuguese egg custard tart that boasts a flaky crust and creamy, velvety filling, to the vibrant Pastel de Feijão, a bean-based pastry with a rich, nutty flavor, these treats are sure to impress. Don't miss out on the Pastel de Belém, an iconic Portuguese custard tart that originated in the Belém district of Lisbon, renowned for its crispy puff pastry and smooth, flavorful custard filling. For a unique twist, try the Pastel de Grão, made with chickpeas and topped with a sprinkling of cinnamon, offering a delightful combination of textures and flavors. And for those with a sweet tooth, the Pastel de Amêndoa, an almond-based pastry, is a must-try, featuring a delicate almond filling enveloped in a flaky crust. Each recipe includes step-by-step instructions, making it easy for bakers of all skill levels to create these delightful Christmas pastels at home.

Check out the recipes below so you can choose the best recipe for yourself!

PASTELES

Pasteles image

In Puerto Rico, these wrapped goodies are made in large quantities during the holidays, often with several family members sharing in the tasks of preparation. A food processor or blender makes the job easier. There are different versions. This one has a lot of ingredients but it is still very good. You can also stuff them with chicken instead of pork. (Time to make depends on how much help you can get!)

Provided by l0ve2c00k

Categories Puerto Rican

Time 5h10m

Yield 16-20 Pasteles

Number Of Ingredients 23

Ingredients

1/2 cup lard or 1/2 cup vegetable oil
1 tablespoon annatto seeds
1 1/2 lbs lean pork, cut into 1/4-inch cubes
1/4 lb pork fatback, cut into 1/2-inch pieces or 1/4 lb bacon, strips cut into 1/2-inch pieces
2 -3 garlic cloves, minced
1 medium onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
6 small sweet green peppers, seeded and coarsely chopped (aj?es dulces) (optional)
2 medium tomatoes, seeded and coarsely chopped
4 leaves fresh culantro, coarsely chopped (or cilantrillo, or both)
2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
1 (16 ounce) can chickpeas (reserve the liquid)
1/3 cup pitted green olives, sliced into thin rounds, with 1 tablespoon liquid
1 tablespoon capers (optional)
2 cups raisins
2 large green plantains
green bananas
2 lbs yautia (taro root, malanga, dasheen)
1 cup broth, reserved from cooking the filling
1 tablespoon salt
1 lb frozen banana leaves, spines removed or 1 lb fresh banana leaf, cut into 12-inch squares spines removed
20 sheets parchment paper, 12-inch x 18-inch (If banana leaves are not available, parchment paper may be used for entire wrapping)
string or butcher s kitchen twine

Steps:

add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
Remove from heat and drain the oil into a separate container.
Discard the seeds and return half of the oil to the skillet.
Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and sauté for another 5 minutes.
Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
Drain the broth into a separate container and set aside.
Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges.
Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor.
Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny.
Transfer the purée to a large bowl. If you run out of broth, substitute water as needed.
Stir in the salt and the remaining annatto oil.
Place a banana leaf on a sheet of parchment paper.
Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
Slide the encased leaf toward the long edge of the parchment and wrap again.
Fold end flaps over.
Tie two pasteles together, with folded edges facing each other.
To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
Turn the bundles over and cook 40 minutes more.
When done, drain them well, remove the strings and wrappings, and serve hot.

Nutrition Facts : Calories 251.8, Fat 9.8, SaturatedFat 3.5, Cholesterol 31.2, Sodium 629.1, Carbohydrate 31.3, Fiber 3.1, Sugar 15.7, Protein 11.8

CHRISTMAS EVE CONFETTI PASTA

Christmas Eve Confetti Pasta image

This easy Christmas dinner has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread - and always gets raves! - Ellen Fiore, Ridgewood, New Jersey

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) linguine
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/3 cup chopped onion
3 garlic cloves, peeled and thinly sliced
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/4 cup olive oil
2 pounds peeled and deveined cooked shrimp (61-70 per pound)
1/2 cup shredded Parmesan cheese

Steps:

Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,

Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 176mg cholesterol, Sodium 331mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

Tips for Making Christmas Pastels:

Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your pasteles. Opt for fresh, organic produce whenever possible.
Don't overmix the dough: Overmixing the dough will make it tough. Mix just until the ingredients are combined.
Let the dough rest: Before shaping the pasteles, let the dough rest for at least 30 minutes. This will help the dough to develop its flavor and become more pliable.
Fill the pasteles generously: Don't be shy with the filling! The more filling you use, the more flavorful your pasteles will be.
Seal the pasteles tightly: Make sure to seal the pasteles tightly so that the filling doesn't leak out during cooking.
Cook the pasteles until they are golden brown: Fry or bake the pasteles until they are golden brown and crispy. This will ensure that the pasteles are cooked through and have a delicious flavor.

Conclusion:

Christmas pasteles are a delicious and festive dish that is perfect for any holiday gathering. With a little planning and effort, you can easily make this traditional dish at home. So gather your ingredients, put on some music, and get ready to enjoy a taste of the holidays!