Salvadoran FoodSalvadoran corn and spinach pastries with ricotta filling, roasted tomato sauce, and pickled red onion
Crispy pastries made with a cooked corn dough and chopped spinach, filled with seasoned ricotta and served with roasted tomato sauce and a quick pickled red onion relish. An original recipe inspired by home-style flavors from El Salvador.
Ingredients
- 180 g nixtamalized corn flour (for the dough)
- 60 g fresh spinach, finely chopped (without stalks gruesos)
- 240 ml warm water (approx., for the dough)
- 6 g salt (divided entre dough, relleno and curtido)
- 180 g ricotta cheese (for the relleno)
- 40 g hard aged cheese, grated (for mezclar with the requesón)
- 50 g white onion, finely chopped (divided entre relleno and sauce)
- 1 g dried oregano (divided)
- 400 g ripe tomatoes (for roasting)
- 6 g garlic (for roasting with the sauce)
- 20 g green chile (without semillas if desired menos picante)
- 60 ml vegetable oil (for frying and for the sauce)
- 100 g red onion, thinly sliced (for the curtido)
- 30 ml lime juice (freshly squeezed)
- 15 ml white vinegar (for the curtido)
- 4 g sugar (for balancear the curtido)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 425°F / 220°C. Place the tomatoes, garlic, and green chile on a tray and roast for 18 minutes, or until the tomatoes are soft and lightly charred in spots.
- 2
2. While the vegetables roast, make the pickled topping: combine the red onion with the lime juice, white vinegar, sugar, and 2 g (1/3 tsp) salt. Gently massage with clean hands and let it rest for 20 minutes.
- 3
3. For the filling, combine the ricotta, grated hard cheese, half of the chopped white onion, 1 g (1/2 tsp) oregano, and 1 g (1/6 tsp) salt. Mix well and set aside.
- 4
4. In a large bowl, mix the nixtamalized corn flour with the chopped spinach and 2 g (1/3 tsp) salt. Gradually add the warm water until a soft, moist but workable dough forms. Knead for 2 to 3 minutes so the spinach is evenly incorporated.
- 5
5. Divide the dough into 8 equal portions. Shape each portion into a ball, then flatten it between your hands into a disk about 10 cm / 4 inches wide. Place a generous spoonful of filling in the center, fold over, and seal the edges to form half-moon pastries.
- 6
6. Heat the vegetable oil in a wide skillet over medium heat until it reaches about 350°F / 175°C. Fry the pastries in batches for 3 to 4 minutes per side, until golden and crisp. Transfer to paper towels.
- 7
7. Remove the tomatoes, garlic, and green chile from the oven. Blend them with the remaining white onion, 15 ml (1 tbsp) of the recipe oil, 2 g (1/3 tsp) salt, and the rest of the oregano until you get a rustic sauce.
- 8
8. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring, until slightly thickened and flavorful.
- 9
9. Serve the pastries hot with the roasted tomato sauce on top or on the side, along with the pickled red onion.
- 10
10. If you want to keep them warm while finishing the batches, place them on a tray in a 200°F / 95°C oven for up to 10 minutes.
Chef tips
If the dough cracks while shaping, add 1 to 2 extra tablespoons of warm water. For a cleaner seal, lightly moisten the edges with water before closing.
Substitutions
You can substitute the ricotta with firm ricotta-style cheese or crumbled fresh curd cheese. Spinach can be replaced with finely chopped tender chard. If hard aged cheese is unavailable, use any dry salty grated cheese.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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