Pastel Sampedrino (San Pedro Casserole)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
kg chicken, chopped with bone
500
gr pork loin, finely chopped
250
gr longaniza (Colombian sausage), chopped
500
gr year-old potatoes, peeled and diced
250
gr cooked green peas
500
gr rice
1/2
cup(s) hogao [see p. 355]
250
gr corn masa
125
gr fresh cuajada cheese, ground
4
cup(s) water
pinch salt and pepper to taste
Directions
- Cook the meats with water, salt and pepper for 30 minutes.
- When tender, mix with hogao and let rest.
- In the broth, cook for about 25 minutes the rice, potatoes and peas until everything is tender and rice is cooked (should be a dry stew).
- Mix well.
- Mix the corn masa and cuajada, take half the dough and cover the bottom of a previously greased mold, add the filling and cover with the other half of the dough.
- Bring to preheated oven at 300°, and leave for another 20 minutes.
- Galantina de pavo tolima