Pastes, similar to empanadas, is a savory Mexican dish filled with meat and vegetables.
you’ve got the option to make your own at home.
How are Pastes Different from Empanadas?
Pastes originated in Hidalgo, Mexico, while empanadas are from the Galician region of Spain.
Pastes are always baked, and empanadas can be either baked or fried.
Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
Sprinkle 2 tablespoons of the cold water over part of the flour mixture; toss gently with a fork.
Push moistened pastry to a side of the bowl.
Gather flour mixture into a ball, kneading gently until it holds together.
Wrap dough in plastic wrap and chill for 30 minutes.
Return lamb mixture to skillet.
Stir in cooked potatoes, peas, cilantro, cumin seeds, and the 1/2 teaspoon salt.
Assemble Pastes
Preheat oven to 425F.
Grease a baking sheet and sprinkle it lightly with cornmeal; set aside.
In a small bowl lightly beat together egg and the 1 tablespoon water; set aside.
Divide dough into six equal-size portions.
On a lightly floured surface, roll each portion into a 7-inch circle.
Place 2/3 cup of the filling on the bottom half of each dough circle.
Moisten edges of pastry circles with some of the egg mixture; fold pastry over filling.
Press edges together with a fork to seal.
Transfer pasties to preparedbaking sheet.
Brush pasties evenly with the remaining egg mixture.
Make a small slit in the top of each pasty to let steam escape.
Bake and Serve
Bake pasties for 10 minutes.
Reduce oven temperature to 350F.
Bake for 30 to 35 minutes more or until golden brown.
Serve warm or at room temperature.
Serve with salsa verde.
2,000 calories a day is used for general nutrition advice.
