Paste Hidalguense Recipe
Our guisados fill this oversized hand pie from the state of Hidalgo
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Ingredients
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Dough (for 8 large pastes)
Filling — Guisado Hidalguense (beef and potato)
For finishing
Method
Dough (for 8 large pastes)
- 1
Combine dry ingredients
Whisk the flour and salt together in a large bowl until evenly distributed.
- 2
Cut in fats
Add the cold cubed butter and chilled shortening to the flour. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 minutes). Keep ingredients cold.
- 3
Add wet
In a small bowl whisk the ice water, cold egg, and apple cider vinegar. Drizzle this mixture over the flour-fats and gently mix with a fork until the dough just comes together. If needed, add up to 1 tablespoon more ice water—do not overwork.
- 4
Chill
Turn the dough onto a lightly floured surface, shape into a 1-inch-thick disc, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 24 hours) to relax gluten and firm the fats.
- 5
Roll and cut
When ready to assemble, divide chilled dough into 8 equal pieces. On a lightly floured surface roll each piece into a circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8 inch thick. Keep rounds covered with a towel to prevent drying.
Filling — Guisado Hidalguense (beef and potato)
- 6
Prepare chiles
Remove stems and seeds from guajillo and ancho chiles. Toast briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Place toasted chiles in a bowl and pour 1/2 cup hot water over them. Let soften for 10 minutes, then drain, reserving soaking liquid. Purée softened chiles with the chopped tomato (or crushed tomatoes) and 2–3 tablespoons of the soaking liquid until smooth; set aside.
- 7
Brown beef
Heat 1 tablespoon vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Pat beef cubes dry, season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper, and brown in batches until deeply seared on all sides, 4–5 minutes per batch. Remove browned beef to a plate.
- 8
Sauté aromatics
Reduce heat to medium, add the remaining 1 tablespoon oil to the pot, and add the chopped onion. Cook until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 9
Combine and simmer
Return the browned beef to the pot, add the puréed chile-tomato mixture, beef broth, dried oregano, ground cumin, bay leaf, remaining 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine, bring to a gentle simmer, then cover and cook over low heat for 25 minutes.
- 10
Add potatoes and finish cooking
Uncover, add the diced potatoes, stir, and continue simmering, uncovered, until potatoes are tender and sauce has reduced to a thick stew consistency, 15–20 minutes. Taste and adjust seasoning. Remove bay leaf and stir in chopped cilantro, if using. Let filling cool until warm but not hot before filling the dough (this prevents melting butter in dough).
Assembly and bake
- 11
Preheat oven and prepare pan
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- 12
Fill pastes
Place one rolled dough circle on the prepared surface. Spoon about 1/3 to 1/2 cup of the cooled beef-and-potato guisado onto the center of the circle, leaving a 1/2–3/4-inch border. Brush the border with a little beaten egg. Fold the dough over to form a half-moon or closed parcel and press edges to seal. Crimp edges with a fork to ensure a tight seal and create a decorative edge. Repeat with remaining rounds and filling.
- 13
Egg wash and vent
Arrange pastes on the baking sheet about 1 inch apart. Brush tops with beaten egg wash and use a small knife to make one or two small slits in the top of each for steam to escape. Optionally sprinkle coarse salt or sesame seeds on top.
- 14
Bake
Bake in the preheated oven until golden brown and crisp, 22–28 minutes, rotating the pan halfway through for even browning. Internal filling should be hot and pastry cooked through.
- 15
Rest and serve
Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature. These pastes are traditionally enjoyed as handheld pies—offer extra salsa, pickled jalapeños, or curtido on the side.