Pastel can be used to describe different kinds of dishes that have Portuguese or Hispanic origin. In Brazil, pastel is a typical fast-food Brazilian dish that consists of half-circle or rectangle-shaped thin crust pies with assorted fillings. These pies are fried in vegetable oil. What you got is a crispy, brownish fried pie. In Portugal, pastel may refer to different types of desserts. In Puerto Rico, pastel includes diced pork with olives, capers, raisins, chickpeas, and sweet peppers. As we can see, pastel is used differently among countries.
In the Philippines, can also be two different things. Pastel is a soft, sweet filled bun in Camiguin province. Another version of pastel is a casserole dish, which uses either chicken or pork, baked in a pie crust. This recipe is a variety of the latter. Something notable about pastel is its thick, creamy sauce, which could be either made of cream or milk. The currently known pastel in Filipino culture is not baked. Instead of bread, this dish is usually eaten with rice. So, ready to make your own version? Follow this recipe now.
Easy Pork Pastel Recipe
- 1/2 Kilo Pork Tenderloin sliced
- 1 small can Vienna Sausage sliced
- 1 medium carrot cut into quarters
- 3 medium potatoes cut into quarters
- 6 pieces baby corn cut into quarter size
- 1 large green bell pepper cut into quarters
- 1/2 evaporated milk
- 1/4 unsalted butter
- 5 cloves garlic minced
- 3 cups water for the broth
- Salt and fresh ground pepper
- 1/2 cup water for the thickening sauce
- 3 tsp. flour 0r cornstarch for thickening sauce
- In a sauce pan, heat up butter and saute garlic.
- Add the sliced pork tenderloin, stir for a few minutes
- Add 3 cups water and simmer until pork is cooked.
- Add potatoes, carrots, baby corn and sausages, simmer for another 3-5 minutes until all are cooked.
- Add 1/2 cup evaporated milk. Keep stirring.
- Then add the green bell pepper.
- Salt and Pepper to taste.
- To end, add the thickening agent of mixed flour and water. Keep stirring until you get the right consistency.