By LIDDIE MARTINEZ
Española Valley
Nobody wants to bake in the summer. Given the record temperatures and weeks of enduring the heat wave, a hot kitchen is the last place you want to spend time. But on the day the monsoons finally arrive, you will want to celebrate! I had a handful of ripe red plums that I had enjoyed fresh a few days ago but were now very soft to the touch; I thought that I would make a quick celebratory dessert with what I had on hand. Red plums are tart, which makes them a perfect choice for pastelitos. Since I happened to have puff pastry, I decided to use that and get a jump start. The beauty of puff pastry is that it bakes very quickly and is always flaky. This is a great time saver and in the summer that means the oven is on less than half the time it normally would take for a crust made from scratch to bake.
Northern New Mexican tradition embraces a frugal lifestyle; using our available resources wisely and reducing waste was a New Mexico thing long before it gained a national following. Being frugal inspires creativity while reducing waste. Growing up on a small family farm, we were very careful to use everything prudently. When an animal was slaughtered, all of the animal was used. Likewise, all vegetables and fruits were used before they were past their prime as my grandmother considered it a sin to waste. So, empanadas and pastelitos served as the perfect vehicle for handheld pies that could be filled with just about anything, both sweet and savory.
As I have shared before, I consider it a privilege to be able to share these stories and insights with you as a way to honor our traditions but, more importantly, as a way to share our history with others so that together we can keep the rich cultures of New Mexico alive and thriving.
Next month I will share a savory empanada recipe so that you can have a classic example of the original Hot Pocket. A perfect lunch on the go for a busy life!
This plum pastelito only takes about 18 minutes to cook and is enough for a party platter if you are hosting a BBQ or are headed for the park to meet up with friends.
Plum Pastelitos
Ingredients
5-7 Ripe Plums
½ Cup Sugar plus extra for sprinkling on top of pastry
2 heaping teaspoons of corn starch
½ cup cold water
1 package Puff Pastry
1 egg yolk
Take puff pastry out of freezer and remove from packaging allowing both pastry sheets to thaw on the counter before using.
Wash plums well. If the plums are ripe enough, cut in half and remove the pit from the center. If not, place whole plums in a small saucepan and add ½ cup of water. Cover with a tight-fitting lid and bring to a boil over medium heat. When plums are boiling, reduce heat to low and cover partially allowing the sauce to vent while the simmer. Stir frequently. When the plums have cooked, lift them with a fork out of the sauce onto a plate then, using a fork and knife, gently cut away the pits and return pulp to saucepan. Add sugar and continue to cook over low flame until the sugar has incorporated into the sauce. Make a slurry by adding the corn starch to cold water and stirring until it is smooth and lump free. Add slurry to sauce and bring back to boil then cook for 2 minutes stirring vigorously until thickened. Remove from heat to cool.
Pre-heat oven to 400° F.
Place on sheet of puff pastry on parchment paper and gently roll out with rolling pin. Don’t worry if the pastry splits when opening the fold; just dampen the edges slightly with cold water and press together with fingers before rolling.
Transfer prepared pastry on parchment to baking sheet and prepare the second pastry sheet the same as the first. Set aside.
Using a pastry brush, mix yolk with a tablespoon of cold water and gently paint the edges of the bottom pastry that is on the baking sheet with egg wash. Try not to make it too wet. Spoon cooled plum filling onto pastry staying inside the egg wash frame. Lift second pastry from the parchment and place on top either folding over or under to seal. Which direction you fold the edge will depend on whether the top or bottom crust has more slack on that side. It doesn’t matter in which direction you fold. Once you flute with a fork, you won’t be able to tell.
Press edges down lightly with fingers then seal together with a fork firmly. Brush the top pastry all over with egg wash and sprinkle with sugar. Using a clean pair of scissors, gently snip top pastry to create vents in a pleasing pattern.
Bake for 18-20 minutes until golden brown then cool on rack completely before slicing.
Makes 20 pieces.
Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at www.pajaritopress.com.
Plum Pastelitos. Photo by Liddie Martinez
Plum Pastelitos. Photo by Liddie Martinez