{"id":5898,"date":"2020-07-09T16:54:44","date_gmt":"2020-07-09T19:54:44","guid":{"rendered":"https:\/\/holavegan.com\/?p=5898"},"modified":"2026-04-12T18:21:38","modified_gmt":"2026-04-12T21:21:38","slug":"pastelitos","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/pastelitos\/","title":{"rendered":"Pastelitos"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Nunca fui muy fana de los pastelitos, peeeero como todo “fruto prohibido”, me veo tentada de comerlos.\u00a0<\/p>\n

Recuerdo que cuando era chica, solo com\u00eda los de batata. Tengo la imagen de estar disfrut\u00e1ndolos a la orilla de alg\u00fan r\u00edo cordob\u00e9s en unas vacaciones familiares cuando \u00e9ramos unas chiquilinas. Recuerdo al se\u00f1or que pasaba vendi\u00e9ndolos, mi mam\u00e1 chist\u00e1ndolo para que se acercara, el canasto enorme de mimbre y de las decenas de pastelitos decorados de granas de colores que asomaban de \u00e9l. Yo quise de dulce de batata, por supuesto -seguramente mis hermanas tambi\u00e9n-. Mam\u00e1 solo com\u00eda el de membrillo. Y no s\u00e9 si es algo que tiene que ver con la adultez, con madurar el paladar o con querer tenerla presente, pero cuando me decid\u00ed a hacer pastelitos, no dud\u00e9: solo hice de membrillo.<\/p>\n

\"\"<\/a><\/p>\n

LA MASA<\/h5>\n

Es la raz\u00f3n por la cual la mayor\u00eda de los pastelitos no son veganos. La masa lleva manteca. Tambi\u00e9n lleva un trabajo de hojaldrado que, a mi modo de ver las cosas, no es f\u00e1cil de lograr, raz\u00f3n por la cual mucha gente usa tapas de empanadas para fre\u00edr -si consiguen aptas vegan, d\u00e9nle para adelante nom\u00e1s-.<\/p>\n

\"\"<\/a><\/p>\n

EL HOJALDRADO<\/h5>\n

K\u00c9 DECIRLES, como el hojaldre en este tipo de masas, NUNCA ME SALE BIEN, fui a lo seguro. Record\u00e9 que en Comida Internacional Vegana<\/a>, tenemos la receta de unas samosas que son un manjar. Son fritas y su masa es crujiente y burbujeante. \u00a1No pod\u00eda fallar!<\/p>\n

El hojaldrado que les propongo es totalmente OPCIONAL, si quieren y tienen tiempo y ganas, lo hacen y si no, NO! Probado y aprobado por quien escribe. As\u00ed que ya saben, si les da fiaca, se saltean el paso 5 y 6 y pasan derechito al 7!<\/p>\n

El resultado fueron estos pastelitos de-li-cio-sos! Tan ricos que bien vale tener que estar comi\u00e9ndolos emponchad\u00edsimos en pleno living de la casa abierta de par en par, ventil\u00e1ndose, para evitar el olor a fritanga. Por suerte, los mates calentitos ayudan!<\/p>\n

\u00a1Viva la patria!<\/p>\n\n

<\/div>
\n
\n
\n \n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
\n \n

Pastelitos<\/h2>\n \n <\/div>\n \n
\n
Servings <\/span>8<\/span> unidades<\/span><\/span><\/div>\n \n <\/div>\n \n
\n \n

Ingredients<\/h3>

Para la masa:<\/h4>
  • 200<\/span> g<\/span> de harina 000<\/span><\/li>
  • 1<\/span> cucharadita<\/span> de sal marina<\/span><\/li>
  • 50<\/span> g<\/span> de aceite de girasol o mezcla <\/span> \u00bc taza, aproximadamente<\/span><\/li>
  • 100<\/span> ml<\/span> de agua<\/span><\/li>
  • Almid\u00f3n de ma\u00edz <\/span> para amasar<\/span><\/li>
  • Aceite de girasol o mezcla<\/span> para hojaldrar<\/span><\/li><\/ul><\/div>

    Para el relleno:<\/h4>
    • 250<\/span> g<\/span> de dulce de membrillo<\/span> o batata<\/span><\/li><\/ul><\/div>

      Adem\u00e1s:<\/h4>
      • Az\u00facar<\/span> para espolvorear<\/span><\/li>
      • Aceite<\/span> para fre\u00edr<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>

        Para la masa:<\/h4>
        • En un bol, mezclar la harina y la sal.<\/span><\/div><\/li>
        • Agregar el aceite vegetal y el agua. Integrar con esp\u00e1tula hasta que ya no sea posible, entonces continuar trabajando la masa con las manos.<\/span><\/div><\/li>
        • Amasar en la mesada hasta obtener un bollo liso.<\/span><\/div><\/li>
        • Envolver con papel film y dejar reposar m\u00ednimo 30 minutos.<\/span><\/div><\/li>
        • Estirar la masa con palote sobre la mesada espolvoreada con almid\u00f3n de ma\u00edz, hasta formar un rect\u00e1ngulo de masa fina de 2 o 3 mil\u00edmetros de espesor. <\/span><\/div><\/li>
        • Pincelar con aceite, espolvorear con almid\u00f3n y doblar en tres, como si fuera un tr\u00edptico. Descansar la masa unos minutos y volver a estirar. Repetir esta acci\u00f3n al menos 2 veces m\u00e1s.<\/span><\/div><\/li>
        • Estirar la masa nuevamente hasta 2 o 3 mm de espesor. Cortar cuadrados de aproximadamente 10 cm de lado. Salen aproximadamente 16 cuadrados.<\/span><\/div><\/li><\/ul><\/div>

          Para el relleno: <\/h4>
          • Dividir el dulce en 8 cubitos para rellenar los pastelitos.<\/span><\/div><\/li><\/ul><\/div>

            Para el armado:<\/h4>
            • Colocar un cuadrado de masa sobre la mesada. Colocarle un cubito de dulce en el centro y cubrir con otro cuadrado de masa girado en sentido opuesto, como se ve en la foto.<\/span><\/div>
              \"\"<\/div> <\/li>
            • Plegar los v\u00e9rtices. <\/span><\/div>
              \"\"<\/div> <\/li><\/ul><\/div>

              Para fre\u00edr:<\/h4>
              • Calentar abundante aceite en una sart\u00e9n o cacerola. Es mejor que sea peque\u00f1a pero profunda.<\/span><\/div><\/li>
              • Colocar los pastelitos "boca abajo". Pasados unos minutos, girarlos para verificar si ya est\u00e1n dorados, y si lo est\u00e1n, dejarlos unos minutos boca arriba para que terminen de dorarse de abajo. <\/span><\/div><\/li>
              • Retirar y dejarlos escurrir en un colador con papel de cocina, boca abajo.<\/span><\/div><\/li>
              • Servir calientes y espolvoreados con az\u00facar, acompa\u00f1ados de unos amargos!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n <\/div>\n \n \n \n
                \n \n \n \n
                <\/g><\/svg><\/span> Plato: <\/span>Breakfast and snack<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":14731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1827,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5410,5409,315],"tags":[1620,1931,1932,1933,1934,1935,1936],"class_list":["post-5898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desayuno-y-merienda","category-dulces-y-postres","category-recetas","tag-membrillo-o-batata","tag-pastelitos","tag-pastelitos-de-membrillo","tag-pastelitos-fiaca","tag-pastelitos-fritos","tag-pastelitos-patrios","tag-pastelitos-veganos"],"yoast_head":"\nPastelitos - 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