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Forum Home - Go Back > General > Native Life > Recipes Pastelitos -- Pueblo Feast Day Pies Pastelitos -- Pueblo Feast Day Pies

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Old 05-08-2016, 07:42 PM   #1
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Pastelitos -- Pueblo Feast Day Pies

Filling:

Simmer for 30 mins 2 lb dried apricots. Drain and puree. Add:

1 c. brown sugar;
1 c golden raisins;
2 tsp cinnamon;
1/2 tsp nutmeg;
1/2 tsp cloves;
10 drops almond extract.

If the mixture isn't the consistency of marmalade or apple butter, cook stirring constantly over low until thickened. Set aside to cool.

Topping:

Mix:

1/3 c white sugar;
1 tsp cinnamon.

Dough:

Sift:

4 c flour;
1 tsp baking powder;
1 tsp salt.

Cut in:

1 c Crisco;
4 Tbsp butter;

Add 2 Tbsp at a time 2/3 c. ice water. Once the dough comes together, knead lightly. Wrap in plastic wrap and let rest in fridge for 30 mins.

Line the bottom of a shallow 10" x 15" jelly roll pan with parchment paper. And preheat oven to 400F.

Divide dough in half. Roll out 1/2 to 1/8" thickness. Line the bottom and sides of the jelly roll pan with the dough. Spoon on the filling and spread almost right up to the edges. Roll out the rest of the dough and cover. Trim edges and pitch shut. Brush lightly with water and dust with cinnamon sugar mixture. Pierce with a folk in many places to vent.

Bake 30-25 mins at 400F, until golden brown.

Cool and cut into squares. The portions you are given at Pueblos are quite generous.


The crust to filling ratio is very different than traditional Anglo pies. And the filling is very intense. I think they taste better the second day, when the flavors have blended and crust softened to a more cookie like consistency.
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Old 05-09-2016, 11:03 AM   #2
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yummmm

remember to add a touch of anise to the dough

and some spread a bit of sugar/cinnamon mix over top right before it goes in the oven

im an expert.....a trained professional on EATING pueblo pies

we use cherry, apple, apricot but mainly PRUNE
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Old 05-09-2016, 11:11 AM   #3
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Ahh. I didn't know about the anise. That is what's missing from my dough! Extract or ground seed?

I know about the prunes ones. All my filling recipes are for prunes. I was kinds of winging with this. I wanted something less sweet than the prune. There is a lady at Isleta, who's name escapes me at the moment, she make pumpkin. To die for.


I'm having a really bad bout of wish I was in NM. I'm going to make carne adovada this week.
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Old 05-09-2016, 02:51 PM   #4
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Quote:
Originally Posted by OLChemist View Post
Ahh. I didn't know about the anise. That is what's missing from my dough! Extract or ground seed?

I know about the prunes ones. All my filling recipes are for prunes. I was kinds of winging with this. I wanted something less sweet than the prune. There is a lady at Isleta, who's name escapes me at the moment, she make pumpkin. To die for.


I'm having a really bad bout of wish I was in NM. I'm going to make carne adovada this week.
yep how can i forget pumpkin....one of our main foods

and my mom used to use a bit of ground seeds
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Old 05-09-2016, 05:39 PM   #5
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Thanks for the info. I'll try that. (But, I'm sure they'll never be as good as your mom's :) )

I'll probably be making some again real soon. I don't think they made it to second shift. I may go to Vending Nut Company and get dried apples.
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Old 05-17-2016, 10:15 PM   #6
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Well, I tried again. Nacho asked if I could make the "Indian Poptarts" again -- only in some flavor other than apricot.

This one is apple. I added a scant 1/4 tsp ground anise to the dough. I also was patient enough to get actual cold water, which made the dough less sticky.

They still look like hell tho' I never make pretty pies.

@milehighsalute, at the risk of being a nosy outsider... Do folks out your way use lard or Crisco as the shortening? Do you use fresh or dried apples?
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Last edited by OLChemist; 05-18-2016 at 01:47 PM..
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Old 05-18-2016, 12:30 PM   #7
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I don't know how the apple turned out. It was gone before I got any.
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Old 05-18-2016, 01:36 PM   #8
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as far as i know fresh apples

they usually use shortening but i think some old timers still use lard

i wish my mom was still here with us so i could ask her...
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Old 05-21-2016, 02:48 PM   #9
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Thanks for sharing this recipe; sounds yummy! I'm going to give it a try today.

For pie crust, I still use lard. I can taste the difference. I learned from my mom & that's what she used. Though not all stores still carry lard.

I throw ice cubes into the water & stick the glass in the freezer 1st thing before I begin doing anything so the water is real cold.

When I was 5th grade, I made pie crust for the 1st time on my own. In my family, if you are good at doing something, then you get that job for life. LOL...my family liked the dough I made so it's been my job ever since. It's always my sister's job to make the frybread...mine turn out to be good Frisbees!
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Old 05-21-2016, 06:19 PM   #10
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You aren't living in the right area. We got manteca in every store except the health food stores, LOL. But I'm a Yankee. Lard grosses me out. Only tamales are worth touching it.
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Old 05-21-2016, 06:47 PM   #11
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You aren't living in the right area. We got manteca in every store except the health food stores, LOL. But I'm a Yankee. Lard grosses me out. Only tamales are worth touching it.
But frybread just isn't frybread without Manteca !Completely changes the flavor.....OIT ! LOL
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Old 05-21-2016, 08:23 PM   #12
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I should clarify my level of internal inconsistency. I love chicken but gag when I have to pull the skin off. I love frijoles with lard, but can't stand to touch the stuff. I will eat taniga but only if I haven't seen the tripe.
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Old 05-23-2016, 10:10 AM   #13
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I should clarify my level of internal inconsistency. I love chicken but gag when I have to pull the skin off. I love frijoles with lard, but can't stand to touch the stuff. I will eat taniga but only if I haven't seen the tripe.
WHAT????!!! what kinda injun are you?


we supposed to eat everything
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Old 05-23-2016, 10:58 AM   #14
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*Hanging my head in shame*

I know, my wasicu heritage is showing, LOL.
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Old 09-25-2016, 01:05 PM   #15
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Continuing my pumpkins are now in grocery store C. pepo (or C. moschata in this case) geek out:

Pumpkin Filling

Melt 4 Tbsp butter in a small saucepan.

Add 1 3/4 c dark brown sugar.

Allow to heat for a couple minute, stirring constantly. Add:

1 15oz can pureed pumpkin;
2 tsp cinnamon;
1/4 tsp ground cloves;
1/8 tsp salt;
a pinch of ground chile.

Cook over medium heat, until reduced. The mixture should be stiff enough to hold it's shape on a spoon.

Coll before use.

In my experience this makes slightly more than my pies will hold. The leftover is killer on a toasted bagel with a thin smear of cream cheese. (Or on a spoon straight out of the pan.)
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