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Ground beef filling:
1 ˝ lean ground beef
1 tbs olive oil
1 onion, minced
3 garlic cloves, minced
2 large white potatoes
1 teaspoon salt
Parsley and ground pepper
Peel potatoes, finely dice them and cook in
water until tender.
In a large saucepan, heat the olive oil and
combine onion, garlic, salt and brown the ground beef. Add the
cooked potato dices and mix. You should come up with a lightly moist filling
(not so wet like Sloppy Joe).
This filling is not appropriate for esfihas. For
esfihas filling click here.
Shrimp filling:
1/2 lb shrimp, fresh or frozen
2 tbs vegetable oil
1 onion, minced
1 ripe tomatoes, diced
1 tbs margarine
2 tbs all purpose flour
1 teaspoon salt
1 cup milk
Thaw shrimps and cut into small pieces.
In a small saucepan, melt the margarine with the
flour together, stirring continuously. When blended, pour milk slowly and stir
over until you get a white sauce consistency. Set aside this sauce.
In a large saucepan, heat the oil and combine
onion, salt, tomatoes and fry shrimps for about 5 minutes over medium-heat. Pour
the white sauce over the fried shrimps and mix well. Cook additional 5 minutes
or until you get a thick consistency filling.
Heart of palms filling:
1 can (7oz) heart of palms
1 tbs olive oil
1 onion, minced
3 garlic cloves, minced
1 green pepper, diced
2 large white potatoes
1 teaspoon salt
Parsley and ground pepper
Peel potatoes, finely dice them and cook in
water until tender.
In a large saucepan, heat the olive oil and
combine onion, garlic, green pepper and lightly fry. Add diced heart of palms
and potato dices. Cook for about 5 minutes over medium heat. Use this filling
for pasteis.
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