FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

PASTEL DE PAPAS

Also see Article on Argentina

Pastel De Papas
Yields: 6 servings

Ingredients

    2 pounds ground chuck
    ½ onion -- minced
    ½ teaspoon allspice
    ½ teaspoon freshly ground pepper
    1-teaspoon thyme
    ½ teaspoon cayenne pepper
    1-tablespoon sugar
    4 eggs, hard-boiled -- chopped
    2 green olives -- sliced
    2 bay leaves, whole
    2 cups water
    2 beef bouillon cubes
    ¼ cup raisins
    ½ cup dry red wine
    2 potatoes -- boiled and cooled
    2 sweet potatoes -- boiled and cooled
    ¾ cup milk
    ¼ cup butter
    ½ teaspoon nutmeg
    2 tablespoons sugar
     

Directions

Preheat the oven to 350 degrees.

Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent.

Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly.

Add the water, bouillon cubes and bay leaves.

Cook until the liquid has evaporated.

While waiting for the water to evaporate, soak the raisins in the wine.

When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.

Mash the boiled potatoes and sweet potatoes together
Season with nutmeg.

Add the butter and whip until smooth.
Then, add the milk. Mix thoroughly.

Place the meat mixture into a casserole dish.

Pile the mashed potato mixture on top.

Sprinkle with the 2 tbsp. sugar and place in the oven uncovered for 30 minutes.

Serving Ideas: Serve with a green salad and a glass of red wine.
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages