Label
All
0
Clear all filters

Pasteles

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Claudia Roden

Published 1986

  • About

These little pies are a Sephardic Jewish speciality, believed to have been brought by the Jews from Spain to Turkey; but both the dough and one of the traditional fillings are similar to those of the Oriental sanbusak.

Method

Their shape is that of a little covered pot, like a tiny English meat pie. Two fillings are traditional: the meat filling, and the khandrajo (aubergine filling).

Prepare the dough as in the recipe for sanbusak, using

Get instant online access via ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 150,000+ recipes, with thousands more added each month

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

Download on the App Store
Pre-register on Google Play
‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

Part of


No reviews for this recipe

The licensor does not allow printing of this title