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    You are in: Home / Recipes / Pasteles Recipe
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    Pasteles

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Studentchef's Note:

    I got this from the TLC channel and is an Argentinean recipe. This recipe is baked in ramekins, which are individually sized baking dishes. Any other small ovenproof ceramic or glass dishes may be used instead, creating a welcome change from plain vegetables with your meals.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1.Preheat oven to 350°F Spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray.
    2. 2
      2.To reconstitute sun-dried tomatoes, place in small bowl and cover with hot water. Let stand 15 minutes. Drain and finely chop.
    3. 3
      3.Beat eggs and egg whites in medium bowl with wire whisk until frothy. Fold in tomatoes, corn, milk, salt, mustard and hot pepper sauce until well blended. Fill ramekins three-fourths full with mixture.
    4. 4
      4.Place ramekins in large roasting pan; pour hot water around ramekins to depth of about 1/2 inch. Bake 35 minutes or until set and lightly browned. Invert ramekins onto serving plate to release timbales. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Pasteles

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 158.2
     
    Calories from Fat 24
    15%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 63.2 mg
    21%
    Sodium 532.2 mg
    22%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.5 g
    18%
    Protein 9.4 g
    18%

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