Best 7 Pastel De Papa Potatoe And Ground Beef Pie Recipes

PASTEL DE PAPA (POTATOE AND GROUND BEEF PIE)

Steps:

• Boil the potatoes until soft enough to mash. Drain then let cool down.
• Chop the onions into long thin slices and cook the onion together with the ground beef in a heated pan with (olive or canola) oil.
• Once the beef is fully cooked but not too dry (let there be some juice) you can add the grated carrots, olives, and chopped boiled eggs. Then add spices and mix together well.
• Preheat oven to 375 degrees.
• After the potatoes are cool enough, with a potatoe masher, mash them completely to take out as many chunks as possible. Add the butter, milk and salt if desired to taste.
• In an oven safe dish, place a first half inch layer of mashed potatoes on the bottom of the dish. Then apply all of the beef mixture on top of the first mashed potatoe layer. Then apply the second and final layer of mashed potatoes on top of the beef. Top with small pieces of butter, parsley and grated cheese (if desired). Let the potatoe brown and heat in the oven for twenty minutes. Let cool and serve warm!

BEEF AND POTATO PIE

Steps:

• Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
• Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
• Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
• Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
• Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

POTATO AND BEEF PIE

Steps:

• Boil potatoes until they are soft when pierced with a fork; Drain and place in a large bowl.
• Beat with a mixer on medium speed while adding milk; Do not overbeat as you want them mashed but still a little lumpy.
• Add garlic powder, salt and pepper to the potatoes (I also add some butter).
• Put half of the potatoes in the bottom of a greased casserole dish.
• Combine meat with onions and evenly distribute on top of potatoes and sprinkle cheese on top of meat.
• Spread the rest of the potatoes on top of the cheese.
• Sprinkle all with bread crumbs to cover and dot with butter pats.
• Bake at 350° for 30 minutes.

BEEF AND POTATO HAND PIES

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
• Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
• On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
• Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

PASTEL DE PAPAS

Steps:

• Cook potatoes and mash with milk, butter and salt. Set aside.
• Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others.
• Drain raisins.
• Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture.
• Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar. Bake at 350 degrees for 40 minutes.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

VEGETARIAN "PASTEL DE PAPA" (POTATO AND LENTIL PASTEL)

Steps:

• Preheat oven to 375°RF.
• For the lentils: Boil the lentils in water and salt until tender, about 20 minutes. Drain. Sauté chopped onions in the oil for about 3 minutes, and add the chopped red pepper for about 5 more minutes, add salt and pepper. Add the lentils, lower the heat (lentils are already cooked).
• Season with a lot of cumin, a little bit of cayenne pepper, salt and pepper. You can try them and keep seasoning until you like them.
• For the mashed potatoes: Peel (before or after boiling) and boil the potatoes in water with salt. Once tender, mash with fork. While you mash you can add the butter, the milk, salt, parmesan cheese, pepper and nutmeg. It doesn't have to be neither smooth or hard, something in between, you can control this with the milk. Don't add the egg until the end so you can try it and season as you like. Once mashed and once you love it and can't stop eating it, add the egg and mix well.
• Use a baking dish or casserole dish (I used a glass Pyrex), spray it with nonstick spray, and add one thin layer of the mashed potatoes, less than half an inch tall. Spread it evenly. Add the lentils on top of it, spread them, and add the rest of the mashed potatoes on top of the lentils. Draw lines with a fork on top of the mashed potatoes, these will brown and be crispy.
• Bake pastel for 20-30 minutes, until the lines of the fork turn a little golden.
• Let it stand or a few minutes before enjoying.