📍 Hidalgo
Pastes hidalguenses (Hidalgo pasties)
Flaky pastry turnovers filled with potato and meat, a legacy of the Cornish miners of England.
- Preparation
- 40 min
- Cooking
- 30 min
- Waiting and resting
- 0 min
History
A Mexican adaptation of the Cornish pasty, brought to the mines of Real del Monte, Hidalgo, in the 19th century; today the fillings range from savory to sweet.
Ingredients
Preparation
- 1
Make a shortcrust dough with flour, cold fat, salt, and water; let it rest.
- 2
Mix the raw potato, meat, leek, and parsley with salt and pepper.
- 3
Roll out the dough and cut circles.
- 4
Add the filling, fold, and seal with the characteristic crimp.
- 5
Brush with egg and bake at 190 °C for 30-35 minutes, until golden and the filling reaches 71 °C; the potatoes must be tender.
- 6
Let cool slightly before serving.
Cooking tips
- Dice potatoes about 5 mm thick so they cook alongside the meat inside the pastry.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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