Pasteles en hoja

Season the pork with half the salt. Heat half the vegetable oil in a large skillet over medium-high heat and brown the pork about 8 minutes, then lower the heat, add the onion, pepper and garlic, and cook 5 minutes until soft. Stir in the tomato paste, oregano and water, simmer gently about 20 minutes until thick, then mix in the olives and raisins and let cool completely.

• 600 g pork shoulder
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 onion
• 1 green pepper
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 100 ml water
• 12 pimento-stuffed olives
• 2 tbsp raisins

✅ C'est prêt quand : the filling is thick, not watery, and fully cooled before filling the parcels

Finely grate the green plantains, green bananas and yautía, or blend them in a food processor with a little water, into one smooth, thick paste.

• 3 green plantains
• 4 green bananas
• 500 g yautía (malanga)
• about 100 ml water, for blending

✅ C'est prêt quand : the mixture is smooth, thick and holds together like a stiff batter