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Pastelón en Hoja [Recipe + Video] Easy Pasteles Casserole
5 from 10 votes

Pastelón en Hoja [Recipe + Video] Easy Pasteles Casserole

Pastelón en Hoja is a layered casserole featuring a batter made from grated plantain, yautía, and kabocha squash mixed with milk, butter, annatto powder, and seasoning. This batter encases a savory filling and cheese, layered between greased plantain leaves and parchment, then baked covered with foil. The dish combines starchy, slightly sweet batter with a rich filling for a comforting, baked preparation.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 216 kcal
Course: Snacks, Dinner
Cuisine: South American, Caribbean, Dominican

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
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 216

% 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.