Shredded Beef Pastels with Zesty Green Sauce & Arugula Salad
Crispy pastels filled with garlic-infused shredded beef, served with a fresh herb green sauce and a crunchy arugula salad. A flavorful journey blending tradition and modernity, ready in under 40 minutes to delight the whole family.
🛒 Ingredients
4 servings
- 10.5 oz shredded beef jerky (or carne seca)
- 8 pastel dough rounds (or squares, 6 inches in diameter)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- Frying oil (sunflower or peanut), as needed
- For the green sauce:
- 1 bunch flat-leaf parsley (leaves only)
- 1 bunch fresh cilantro (leaves only)
- 2 cloves garlic
- Juice of 1 lemon
- 1/3 cup extra-virgin olive oil
- 1 pinch fine salt
- 1 pinch Espelette pepper (optional)
- For the salad:
- 3 oz fresh arugula
- 1 red bell pepper, diced
- 1 cup corn kernels (drained)
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
If the beef jerky is not already shredded, soak it in lukewarm water for 15 minutes to lightly rehydrate, then drain and shred by hand into thin filaments.
- 2
In a hot skillet, sauté the chopped onion in olive oil over medium heat for 3 minutes until translucent. Add the minced garlic and sauté for 1 additional minute.
- 3
Incorporate the shredded beef into the skillet, mix, and sauté over high heat for 3 to 4 minutes to infuse the meat with flavor. Adjust seasoning with pepper (be careful with salt, as the beef is already salty). Let cool.
- 4
Prepare the green sauce: in a blender, combine the parsley, cilantro, garlic, lemon juice, olive oil, and the pinch of salt. Blend until smooth and homogeneous. Taste and adjust acidity if necessary. Keep chilled.
- 5
Place a pastel dough round on a clean work surface. Place 2 to 3 tablespoons of the beef filling in the center. Moisten the edges with a little water using your fingertips, fold the dough into a half-moon (or square), and seal the edges firmly, twisting them to ensure the filling does not escape.
- 6
Classic frying option: heat frying oil to 350°F in a deep pot. Fry the pastels for 2 to 3 minutes on each side until golden brown and uniform. Drain on paper towels. — Air fryer option: lightly spray the pastels with oil and cook at 400°F for 10 to 12 minutes, flipping halfway through.
- 7
Prepare the salad: in a salad bowl, mix the arugula, diced red bell pepper, corn, and sliced red onion. Drizzle with olive oil and apple cider vinegar, season with salt and pepper, and toss gently.
- 8
Plate the dishes: arrange 2 pastels per plate, add a generous portion of salad on the side, and serve the green sauce in a small bowl for dipping. Enjoy immediately while the pastels are still crispy.
💡 Chef's Tip
The secret to a perfectly crispy pastel without bubbles or tears: never overfill, and ensure the filling is completely cooled before stuffing the dough. Warm filling creates steam that weakens the dough. For even more flavor, add a teaspoon of Worcestershire sauce to the beef at the end of cooking.
