Toledanas with a South American Twist

Ingredients

In this South American adaptation of Toledanas, the traditional sweet pastry is transformed into a savory delight. The original Spanish version typically features a sweet filling, while the South American twist incorporates savory elements such as seasoned ground beef, black beans, and corn. The addition of South American spices and tangy tomato sauce further enhances the flavor profile, giving it a distinctively Latin American twist. We alse have the original recipe for Toledanas, 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) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (165g) black beans, cooked and drained 1 cup (165g) black beans, cooked and drained
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (100g) shredded cheese (such as cheddar or mozzarella) 1 cup (100g) shredded cheese (such as cheddar or mozzarella)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 23g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Stir in the cumin, paprika, chili powder, black beans, and corn. Season with salt and pepper to taste. Cook for an additional 5 minutes, then remove from heat and set aside.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Cut out circles or squares, approximately 4 inches (10cm) in diameter.
7. 7.
   Spoon a generous amount of the beef and vegetable mixture onto one half of each pastry circle or square. Fold the other half over the filling and press the edges together to seal. Repeat with the remaining dough and filling.
8. 8.
   Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with tomato sauce and sprinkle with shredded cheese.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and the cheese is melted and bubbly.
10. 10.
    Remove from the oven and let 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 to remove excess sodium. Alternatively, you can cook dried black beans from scratch for a more authentic taste and texture.
• Tomato sauce — Opt for a low-sodium tomato sauce or make your own from fresh tomatoes for a healthier alternative.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or a sprinkle of cayenne pepper to the beef filling.
• Serve the Toledanas with a side of guacamole or salsa for a refreshing twist.
• Experiment with different types of cheese, such as pepper jack or queso fresco, to add unique flavors to the dish.
• If you prefer a vegetarian version, substitute the ground beef with crumbled tofu or cooked quinoa.
• Make a larger batch of Toledanas and freeze the extras for a quick and delicious meal on busy days.

Serving advice

Serve the Toledanas warm as a main course, accompanied by a fresh green salad or steamed vegetables. They can also be enjoyed as a delightful appetizer or finger food at parties or gatherings.

Presentation advice

Arrange the Toledanas on a platter, garnished with fresh cilantro or parsley for a pop of color. Serve them individually on small plates or in a basket lined with a colorful cloth for a more casual presentation.