Casadielles with a Twist

Ingredients

In this adaptation, the traditional Spanish Casadielles are transformed into a savory pastry with a fusion of American flavors. The original sweet filling of walnuts, sugar, and anise liqueur is replaced with a savory mixture of ground beef, black beans, corn, and spices. This modification adds a hearty and robust element to the dish, making it more suitable for a savory appetizer or main course. We alse have the original recipe for Casadielles, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 cup (90g) black beans, cooked and mashed 1/2 cup (90g) black beans, cooked and mashed
• 1/2 cup (75g) corn kernels 1/2 cup (75g) corn kernels
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 24g (Saturated: 12g)
• Carbohydrates: 35g (Sugars: 1g)
• Protein: 16g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. 4.
   Add the mashed black beans, corn kernels, cumin, paprika, chili powder, salt, and pepper to the skillet with the ground beef. Stir well to combine and cook for an additional 2-3 minutes. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough into a thin rectangle, about 1/8 inch thick.
7. 7.
   Cut the dough into small rectangles, approximately 4x6 inches in size.
8. 8.
   Place a spoonful of the filling onto one half of each rectangle, leaving a small border around the edges.
9. 9.
   Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
10. 10.
    Place the stuffed pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
11. 11.
    Bake for 20-25 minutes, or until the pastries are golden brown.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken for a lighter twist.
• Black beans — If using canned black beans, make sure to rinse them thoroughly before mashing to remove excess sodium.
• Corn kernels — Fresh or frozen corn kernels can be used. If using canned corn, drain and rinse before adding to the filling mixture.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or cayenne pepper to the filling mixture.
• Serve the Casadielles with a Twist alongside a refreshing salsa or guacamole for a burst of flavor.
• Experiment with different fillings such as shredded chicken, cheese, or sautéed vegetables to create your own unique variations.
• Make a double batch and freeze the unbaked pastries for later use. Just thaw and bake as directed when ready to enjoy.
• Serve the Casadielles warm for the best taste and texture.

Serving advice

Serve the Casadielles with a Twist as an appetizer or a main course. They can be enjoyed on their own or paired with a side salad for a complete meal.

Presentation advice

Arrange the Casadielles on a platter, garnished with fresh herbs such as cilantro or parsley, to add a pop of color. Serve them with a side of salsa or guacamole for dipping.