These pastels can easily be made for Passover by substituting the flour for matzah meal.
20 Idaho potatoes, boiled and peeled
1/2 pound ground lean beef
1/2 pound ground lean veal
1 tsp. mace
1 tbsp. salt
1 tsp. white pepper
6 tbsp. olive oil
canola oil for frying
4 eggs, beaten
3-4 c. flour or matzah meal
Once potatoes are peeled and boiled, place them on a large tray.
Mash them with a potato masher until you can start forming patties with them. (It should not be the consistency of mashed potatoes but a little more lumpy). Season with 1 tbsp. salt, 1/2 tsp. white pepper and 6 tbsp. olive oil. Mix well. Taste the potatoes to see if you prefer more seasonings.
Form patties the size of your palm:
Make as many patties (in an even number) as you can. I was able to make 40 which will yield 20 pastels.
Place minced meat in a skillet with about 1/3 c. of water on medium to low heat. As the meat is slowly cooking, use the potato masher to mash the meat into the consistency of course sand. Season with mace.
Continue to mash until all the water has evaporated. Let cool to the touch.
Take one patty and form a well in the middle. Spoon in 1 tsp. of the minced meat. Cover with another patty and seal. Try to form in the shape of hockey pucks instead of domed balls (it will be easier to fry)
Next, prepare the dredging stations of egg wash and flour.
Heat a skillet with enough canola oil to go halfway up the sides of the pan. Once hot, begin to dredge your pastels, first with the flour, then the egg. Yes, flour first then completely cover the flour with the egg wash and fry.
Flip when bottom is golden brown:
Once fried, place pastels on a tray lined with paper towels to absorb the excess oil.
Serve hot. They reheat very well and freeze well too.