Pastelón en Hoja [Recipe + Video] Easy Pasteles Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
216 kcal
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Cuisine
South American, Caribbean, Dominican
Pastelón en Hoja [Recipe + Video] Easy Pasteles Casserole
Description
Pastelón en Hoja involves preparing a batter from grated green plantain, yautía (malanga), and kabocha squash, combined with seasoning powder, milk, salted butter, and annatto (bija) powder for color and flavor. The ingredients can be grated by hand or pureed in a blender until a uniform texture resembling grains of sand is achieved. This batter forms the base and topping of the casserole.
The casserole is assembled in a greased lasagna pan lined first with parchment paper, then a greased plantain leaf. Half the batter is spread as the first layer, followed by a savory filling, optional shredded cheese, and the remaining batter. The top is covered with a greased plantain leaf and tightly wrapped in aluminum foil to retain moisture during baking.
Baked slowly at 300 ºF (150 ºC) for about 50 minutes, the pastelón cooks into a firm, cohesive casserole with tender layers. It highlights the earthy flavors of the root vegetables and squash combined with the richness of the filling and cheese, offering a unique twist on layered dishes suited for special meals.
The nutrient information provided applies only to the batter. Selecting or preparing an appropriate filling separately is necessary, with its nutritional details available in its own recipe.
Ingredients
Filling
- filling (see list above recipe)
- 1 cup cheddar cheese optional, for this I used a mozzarella and mild cheddar mix, shredded
For the batter
- 1 plantain peeled and chopped, green, unripe
- ⅓ pound yautia 151 g] peeled and chopped, aka malanga
- ⅓ pound kabocha squash 151 g] peeled and chopped, aka auyama
- 1 tablespoon seasoning powder (salt-free, must contain garlic and onion)
- 1¼ cup whole milk 296 ml, or skim milk
- 1½ teaspoon salt
- 2 tablespoon butter 28 g, salted
- 1 tablespoon annatto powder aka bija, achiote
For covering
- vegetable oil to grease pan and leaves
- 2 plantain leaf squares
- 2 leafs parchment paper (Amazon affiliate link)
- aluminum foil
- salt
For garnishing
- ketchup (optional)
- hot sauce (optional)
Instructions
1. Making the batter
- By hand: Grate the plantain, yautía, and auyama with the least coarse side of the grater. Once grated, combine with seasoning powder, milk, salt, butter, and bija, and mix well.With blender or food processor: Chop the plantain, yautía, and auyama, and combine seasoning powder, milk, salt, butter, and bija. Pureé in a strong blender or a food processor until it's uniform, and you can't feel any clumps, but feels like grains of sand in it. It may take 5-10 minutes depending on the blender/processor.
2. Layering the pastelón
- Grease with oil a lasagna pan, then line the bottom with parchment paper, then with a piece of plantain leaf that has also been greased beforehand.Layer half of the batter, then layer the filling. Add a layer of cheese, then the remaining batter.Cover with a greased plantain leaf rectangle, then cover very tightly with aluminum foil.
3. Baking
- Bake in an oven preheated to 300 ºF [150 ºC] for 50 minutes.Remove from the oven and carefully lift a corner of the aluminum foil to check for doneness. Cover again and return to the oven for another 10-15 minutes if necessary. Let it rest covered for 15 minutes, or until it's time to serve.
4. Serving
- Serve garnished with hot sauce and/or ketchup.
Notes
- The nutritional information covers only the batter, excluding the filling.
- Select a filling separately, as suggested in the linked recipes, and refer to its details for complete nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 760mg | 32% |
| Potassium | 477mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1093IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 217mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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