Pasteles en hoja are the kind of recipe that turns a kitchen into a family gathering. In my house, the holidays officially begin when the plantain leaves hit the counter and everyone claims a job—grating the yautía, stirring the achiote oil, or tying up those neat little bundles with twine. This is comfort food wrapped in memories, a true taste of Dominican Christmas and every special occasion in between.
If you’re planning a full spread, serve these along with Moro de Guandules con Coco and a simple salad—then pass around Mayo-Ketchup Sauce because you know some cousins are team ketchup while others are firmly team hot sauce. For the filling, my Beef Picadillo (or Pork Picadillo) works perfectly and tastes just like abuela’s sazón.
What Are Pasteles En Hoja?
Pasteles en Hoja is a plantain and root vegetable masa (dough) filled with meat and made into a pocket using plantain leaves.
The masa (dough) for the pasteles is made with green plantains and other starchy root vegetables, such as white yautia. It’s usually filled with any meat you choose, the most popular being ground beef, chicken, and pork (carnitas). They are full of flavor!
Popular in the Dominican Republic and Puerto Rico, the whole family gets involved when making these!
Step-by-Step Instructions
Start by making achiote oil. In a small saucepan over low heat, gently warm the vegetable oil with the annatto (achiote) seeds for 3–4 minutes until the oil turns a deep orange. Remove from heat and let it cool, then set aside (you can strain out the seeds if you prefer a smooth oil).
Prepare the mix. Peel the plantains, yautía, and auyama. Using the fine side of a grater (or a food processor with a fine grating disk), grate everything into a large bowl until you have a moist, cohesive masa. Season the mixture with the adobo and sofrito, then stir in 2 tablespoons of the achiote oil until evenly tinted and fragrant.
Prepare your wrapping station. Cut parchment into 10×10-inch squares and plantain leaves into roughly 6×6-inch squares. Lay one piece of parchment down, place a plantain leaf square on top, and brush or spoon about 1 teaspoon of the achiote oil in the center. Add about 3 tablespoons of the mix and gently spread into an oval (leave a clean border), then spoon about 2 tablespoons of picadillo over the center.
Fold the bottom edge of parchment up and over to encase the filling, roll tightly to form a snug log, and fold in the sides to seal the ends. Tie securely with kitchen twine. Repeat with the remaining mix and filling.
Cook the pasteles. Bring a large pot of salted water to a steady boil and cook the bundles for 30–45 minutes, until the mix is set and the pasteles feel firm (from frozen, plan for about 1 hour). Using tongs, drain well, unwrap carefully, and serve warm with your favorite toppings.
Tip: For easier assembly, keep the leaf squares lightly oiled and the mix covered so it doesn’t dry out while you work.
Serving Suggestions
- Classic holiday plate: pasteles en hoja + Moro de Guandules con Coco + Pernil and ensalada rusa.
- Sauce bar: ketchup, Mayo-Ketchup Sauce, or a punchy hot sauce.
- Buffet style: keep cooked pasteles warm in a covered pot of hot water; snip the twine right before serving.
- Party-friendly: offer both Beef Picadillo and Pork Picadillo fillings so everyone can pick their favorite.
Storage Tips
Refrigerate (short-term): Keep cooked or uncooked pasteles (still wrapped) in an airtight container in the fridge for up to 3 days. Let cooked pasteles cool completely before refrigerating.
Freeze (best for make-ahead): Arrange wrapped, uncooked pasteles in a single layer on a tray to firm up, then transfer to freezer bags or airtight containers. Freeze for up to 4 weeks for best texture and flavor. You can also freeze cooked pasteles the same way—cool fully first.
Label like a pro: Write the date, filling (beef, pork, etc.), and whether they’re cooked or uncooked on the package. Future you will say gracias.
Prevent sticking: Keep the plantain leaves lightly oiled and leave the pasteles wrapped until serving. If storing cooked pasteles in the fridge, place parchment between layers to avoid sticking.
Reheat from the fridge: Simmer wrapped, cooked pasteles in gently boiling water for 10–12 minutes until hot. Or reheat (still wrapped) in a steamer basket to keep them moist.
Cook from frozen: Drop frozen, wrapped pasteles straight into simmering water and cook about 1 hour (uncooked) or 20–25 minutes (if previously cooked and you’re just reheating) until heated through and the mix is set.
Leftover love: Slice chilled cooked pasteles and pan-sear in a little oil until golden on both sides—crispy edges, soft center. Great with mayo-ketchup or hot sauce.
Recipe Tips
- Texture matters: Don’t spread the mix all the way to the edges; that clean border helps you fold and seal, and the mix expands as it cooks.
- Tight wrap = tidy pastel: Roll snugly and tie firmly so the filling stays centered.
- Make-ahead & freeze: Assemble and freeze for up to 4 weeks; boil straight from frozen for about 1 hour.
- Achiote oil: The infused oil gives color and that unmistakable sabor—make a little extra to brush the leaves as you go.
- Plantain prep help: New to working with plátanos? See How to Peel Plantains for a quick primer.
Pasteles en Hoja (Dominican Pasteles)
Author:Equipment
- 1 Saucepan
Ingredients
- 1/3 cup vegetable oil
- 1 tablespoon annatto achiote seeds
- 2 large green plantains peeled and cut in half
- 1 pound white yautía peeled
- 1 pound auyama kabocha squash, peeled and halved
- 1 teaspoon adobo seasoning
- 2 tablespoons sofrito cilantro, garlic, onion, cubanelle peppers
- Plantain leaves sold frozen
- Parchment paper
- Kitchen twine cooking string
- 3 cups cooked beef picadillo or pork picadillo for the filling
Instructions
- Make achiote oil: In a small saucepan over low heat, warm the vegetable oil with the annatto seeds for 3–4 minutes until the oil is deep orange. Remove from heat; cool (strain seeds if desired).
- Make the mix: Finely grate the plantains, yautía, and auyama into a large bowl. Add adobo, sofrito, and 2 tablespoons achiote oil; mix until evenly colored and well combined.
- Prep wrappers: Cut parchment into 10×10-inch squares and plantain leaves into ~6×6-inch squares. On each parchment square, place a leaf square and brush 1 teaspoon achiote oil in the center.
- Assemble: Add about 3 tablespoons mix to the center (leave a border), top with about 2 tablespoons picadillo. Fold the bottom up and over, roll tightly, fold in the sides to seal, and tie with kitchen twine.
- Boil: In a large pot of salted water, boil the wrapped pasteles 30–45 minutes until firm (from frozen, about 1 hour).
- Serve: Drain, unwrap carefully, and serve warm with ketchup, mayo-ketchup, or hot sauce.
Video
Notes
- Keep the mix covered while assembling to prevent drying.
- Roll and tie tightly to hold the shape.
- Leave a border of leaf visible so the mix has room to expand.
- Freeze up to 4 weeks; cook straight from frozen as directed.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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