Book of Days Tales

Today is a major national holiday in Argentina known as 25 de Mayo* marking the removal of the Spanish colonial viceroy, Baltasar Hidalgo Cisneros, on May 25, 1810, and his replacement by the Primera Junta (First Government), thus initiating the Argentine War of Independence.  The revolution began in Buenos Aires which was at the time the capital of the Viceroyalty of the Río de la Plata, which included not only present day Argentina, but also (roughly) modern Bolivia, Paraguay and Uruguay. The viceroy was the ruler of the viceroyalty as agent of the Spanish crown. There is not a single town I know of in Argentina that does not have an avenida or calle 25 de Mayo, and, in addition, Buenos Aires has avenida de Mayo, and plaza de Mayo where the main events took place (it was plaza Victoria at the time).  Plaza de Mayo is to this day the epicenter of public displays of political support or dissent.  25 de Mayo is a BIG DEAL.

*[For today only my Spanish-speaking amigos you must pronounce it MA-zho as Argentinos do.]

25 de Mayo is a great day for festive food and partying. It is usual to eat locro today and I have given a recipe for it elsewhere. For you for today I give a recipe for pastelitos de 25 de Mayo, fried pastries filled with quince preserves or dulce de membrillo (a thick paste of quince and sugar). I was half inclined to give the recipe in Spanish, but decided instead to take pity on the Spanish challenged.  However, I am going to give the measurements in metric as a compromise. The sugar syrup is a simple syrup made of equal parts sugar and water brought to a low boil and simmered about 15 minutes, or until thick.

Pastelitos de 25 de Mayo

Ingredients:m

1 kg flour
400 gm lard
4 eggs
pinch of salt
250 cc water
4 teaspoons baking powder
1 jar of quince preserve or block of dulce de membrillo
sugar syrup to coat the pastelitos
colored sprinkles (optional)
oil for frying

Instructions:

Mix together the flour, lard, eggs, salt, and baking powder.

Add the water slowly, a little at a time, until the dough comes together but is not sticky. Use only enough water to bind the dough.

Knead the dough for 5 minutes.

Let the dough rest, covered, for 30 minutes.

Roll the dough to about  .5 cm thick.  Cut the dough into 5 x 5 cm squares.

Lay half the squares out and place a teaspoon of quince paste or preserve in the center of each. Place another square of dough on top at a diagonal to the first so that the pastelito has eight points. Press the dough around the filling to form a tight seal. Take the four corners of the bottom square, pinch each one together and fold upwards to form a square package (see photo).  The corners of the top square will fold up as well.

Deep fry the pastelitos a few at a time until they are golden brown, turning once to brown both sides.

Drain on a rack with a pan below it.

Drizzle the pastelitos with sugar syrup and decorate with sprinkles.

Yield: up to 30 or more depending on how thin the dough is rolled.

These are best eaten warm but will keep for a day, if there are any left!