Argentine-American Pastel de Papa

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Argentine-Americans

The book does not have a chapter on Argentine-Americans, because they were somewhat under the 100,000 descendents figure I was using as a cut-off for immigrant groups. The 2000 census may show a larger group. There has been a steady trickly of Argentines coming to the United States for centuries, but the numbers have increased since the repressive dictatorships and economic problems of the 1960s. The majority of Argentines are of Italian rather than Hispanic descent, and therefore some recent Argentine immigrants have joined Italian-American communities. I know of no Argentine-American neighborhoods, but have attended gatherings for Argentine musical artists or backyard barbecues called "parilladas."

Argentine food features fresh beef, often in a mixed grill. Cold, sliced rolled beef "matambre" is another well-known Argentine dish, as is a caramelized milk sweet, dulce de leche.

Pastel de Papa (Argentine Mashed Potato Pie)

This recipe was submitted by Elisabet E. Cardona to the Show Low Arizona Stake Heritage Cookbook, published in 1976 by the Lakeside First Ward Relief Society , Church of Jesus Christ of Latter Day Saints.

10-12 potatoes
1 cup milk
1/4 cup butter
1-1/2 onions
2 tablespoons oil
2-1/2 pounds lean ground beef
"a big can of tomatoes"
3 or four eggs
1/2 cup green pitted olives
1/3 cup raisins
paprika, salt, and pepper		

Equipment: Pyrex Lasagna pan or other large
baking pan, large 

1. Peel and boil potatoes until done.
2. Add eggs to boiling water and boil 15 minutes.
3. Half, peel, and chop the onions.
4. In large sauce pan or skillet, saute onions
	in oil until tender.
5. Add ground beef to onions and brown well.
6. Add paprika, salt, and peper to beef.
7. Add tomatoes to beef, stir and remove from
	heat.
8. Shell and chop eggs.
9. Add eggs, olives, and raisins to beef mixture.
10. Mash potatoes and add butter, milk, salt,
	and pepper.
11. Use half mashed potatoes to line baking pan.
12. Pour in beef mixture and smooth out.
13. Top with remaining mashed potatoes and spread
	evenly to cover filling "as you would
	a pie."
14. Bake at 350 degrees for 30-40 minutes.

Serve in lasagna-sized squares.

Copyright © 2000, 2001 by Mark H. Zanger. Remember, there is no copyright on recipes or other common household formulae, but copyright and fair use laws do apply to selection of recipes and cultural-historical commentary.