Entree: Mexico – Hidalgo – Pastes Hidalguenses (Hidalgo Pasties)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 30 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- For the dough:
- 4 cups (500 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 1/2 tsp (9 g) kosher salt
- 3/4 cup (170 g) lard or vegetable shortening, chilled and cubed
- 3/4 cup (180 ml) cold water, plus more if needed
- 1 egg, beaten (for egg wash)

- For the filling:
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped, about 1 1/2 cups (225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium russet potatoes, peeled and diced small, about 1 lb (450 g)
- 1 cup (170 g) cooked pinto beans, drained and lightly mashed
- 2 medium tomatoes, seeded and diced, about 1 cup (160 g)
- 2 serrano chiles, seeded and finely chopped (or 2 jalapeños for milder heat)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 1/2 cup (120 ml) chicken stock or water
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Lime wedges and salsa (for serving, optional)

Instructions

Short Description:
Hearty baked hand pies from Hidalgo filled with seasoned ground pork, potatoes, pinto beans, tomatoes and chiles — adapted from Cornish pasties to local Mexican tastes. Makes about 12 medium pastes (2 per person).

Regional Notes:
This Hidalgo variation emphasizes diced potatoes, cooked pinto beans and local fresh chiles (serrano or jalapeño) in the filling, reflecting miner-era adaptations and regional ingredients. Unlike the original Cornish pasty, these pastes blend Mexican spices, tomatoes and cilantro and are commonly served as a substantial main-course meal.

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Cook the potatoes: place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook until just tender, about 8–10 minutes. Drain and set aside to cool slightly.
3. Prepare the filling: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned, about 6–8 minutes. Transfer pork to a plate and drain excess fat if necessary, leaving about 1 tbsp (15 ml) in the pan.
4. In the same skillet, add chopped onion and cook until translucent, 4–5 minutes. Add garlic and chopped serrano chiles and cook 1 minute until fragrant.
5. Return the browned pork to the skillet. Stir in diced tomatoes, cumin, oregano, black pepper and 1 tsp (6 g) salt. Add 1/2 cup (120 ml) chicken stock, bring to a simmer and cook 4–5 minutes until the mixture thickens slightly.
6. Fold in the cooked potatoes and mashed pinto beans gently, heating through until the filling is cohesive but not watery. Taste and adjust seasoning. Stir in chopped cilantro if using. Remove from heat and let the filling cool to room temperature (important so it does not soften the dough).
7. Make the dough: in a large bowl whisk together 4 cups (500 g) flour, 1 tsp (4 g) baking powder and 1 1/2 tsp (9 g) salt. Using a pastry cutter or your fingers, cut in 3/4 cup (170 g) chilled lard until the mixture resembles coarse crumbs with pea-sized bits.
8. Sprinkle 3/4 cup (180 ml) cold water over the flour mixture a little at a time and gently bring the dough together until it forms a firm but pliable ball; add a tablespoon more water if dry. Do not overwork. Divide dough into 12 equal pieces, flatten each into a disk, wrap and chill 15 minutes if warm.
9. On a lightly floured surface roll each disk to a circle about 5–6 inches (12–15 cm) in diameter and about 1/8 inch (3 mm) thick.
10. Assemble the pastes: place about 2 heaping tablespoons (30–40 g) of cooled filling in the center of each dough circle, leaving a 1/2-inch (1 cm) border. Fold the dough over to form a half-moon, press edges to seal, then crimp or pleat the edge to secure. Place sealed pastes on prepared baking sheets seam-side down.
11. Brush each paste with the beaten egg to give a glossy finish. Using a small knife, make a tiny vent slit in the top of each paste to allow steam to escape.
12. Bake in the preheated oven 22–30 minutes, rotating baking sheets halfway, until the dough is golden brown and crisp. Remove from oven and cool 5 minutes.
13. Serve warm as a main course (about 2 pastes per person) with lime wedges and salsa at the side. Pastes keep refrigerated for 2 days and reheat in a 350°F (175°C) oven until warmed through.