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Pastel en Hoja (Dominican Plantain Pocket)

Pastel en Hoja (Dominican Plantain Pocket)

5 from 1 vote
By: Franchesca Livraghi
Learn to make pastel en hoja for the holidays, an easy and customizable dish perfect with your favorite fillings.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Dominican
Servings 6 servings

Equipment

  • 6 pieces parchment paper
  • 6 banana leaves
  • Butchers twine

Ingredients
  

Masa

  • 1 plantain
  • 1 yautia
  • 1/8 kabocha squash
  • 1 tbsp achiote oil + more for assembling
  • 1 tbsp sofrito
  • 1 tsp adobo
  • ¼ tsp salt
  • 1 lime

Chicken filling

  • 1 chicken breast cut into pieces
  • 1 tbsp sofrito
  • 1 tsp adobo
  • ½ tsp sazón
  • ¼ tsp oregano
  • ¼ tsp salt
  • ½ cubanelle pepper chopped
  • ¼ red onion chopped
  • 2 cloves garlic mashed
  • ½ lime
  • 5 stems cilantro chopped
  • 1 tsp tomato paste
  • ¼ cup water

Instructions
 

Masa

  • Peel and chop yuca and kabocha squash.
  • Place yuca, kabocha squash, achiote oil, sofrito, adobo, lime juice, and salt in a blender, then blend into a smooth paste and set aside.

Chicken filling

  • Season chicken breast with adobo, sazón, sofrito, salt, and oregano.
  • Cook chicken in a pan until tender, then add cubanelle pepper, red onion, garlic, lime juice, cilantro, tomato paste, and water. Cook until soft and tender, then set aside.

Assembly

  • Lay parchment paper down with a banana leaf on top, add a bit of achiote oil, spread a spoonful of yuca masa, and place chicken filling in the center.
  • Fold the banana leaf, wrap with parchment paper, and tie with butcher’s twine.
  • Boil pasteles for 35 minutes if cooking immediately or 1 hour if frozen.
  • Serve with a drizzle of ketchup, mayonnaise, and hot sauce. Buen provecho!
Keyword Dominican Recipe, Pastel en Hoja, Plantain, Receta Dominicana
Did you make this recipe?Leave a comment and recipe rating below and tag @mydominicanrecipes on instagram!