Can anyone send me a recipe for " Pasteles", not "Pastillas"?

Pasteles de Guayaba: Guava Pastries

1 pound cream cheese

1 pound butter, softened

1 pound flour

1 1/2 pounds guava paste

Sugar, for sprinkling

Blend the cream cheese, butter and flour until well mixed. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F.

Roll out the dough into a 1/4-inch thick square. Cut the rolled dough into 16 to 20 squares.

A little off center of each square, place 1 tablespoon guava paste. Fold the dough over the guava paste, forming a triangle. Press the edges shut. Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar.

Bake until the pasteles are evenly browned, about 25 minutes.

PASTELES

FILLING:

2 pork butts, 15 lb. cubed

3 stalks celery, chopped fine

1 sm. can pimento, chopped fine

1 bell pepper, chopped

1 big onion, chopped fine

2 bunches Chinese parsley, chopped fine

3-4 cans pitted olives, drained

7 cloves garlic, chopped fine

Salt & pepper

1 tbsp. cumin

2 tbsp. paprika

2 lg. hot red pepper, chopped fine

4 cans tomato sauce, or more

Fry meat until brown. Add above ingredients. Cook for 1 hour on medium heat. Add 1/2 cup Achoite oil.

Achoite Oil: 2 cups Wesson oil. Cook Wesson oil until just about to boil; add achoite seeds. Lower heat. Cook for 3 minutes or until deep red color has been extracted. Remove from heat and cool. Strain through a sieve and place in a jar.

Masa: 1 bunch Chinese bananas (whole bunch). Peel bananas, put into pan of salt water. After bananas are peeled, grate bananas fine. (Looks like dough.) After all is grated, add salt to taste and aji. Pour achoite oil over bananas, then mix well until blended. Add more salt to grated bananas if needed.

Making of Pasteles: Banana leaf or ti leaves. String to tie. Take 12 x 12 inch banana leaf, oil it, then spread masa (banana mash), then filling (mentuta), spread about 2 x 4 inch wide. Then fold and tie. Boil in boiling water for 1 hour.

PASTELES

FILLING:

2 pork butts, 15 lb. cubed

3 stalks celery, chopped fine

1 sm. can pimento, chopped fine

1 bell pepper, chopped

1 big onion, chopped fine

2 bunches Chinese parsley, chopped fine

3-4 cans pitted olives, drained

7 cloves garlic, chopped fine

Salt & pepper

1 tbsp. cumin

2 tbsp. paprika

2 lg. hot red pepper, chopped fine

4 cans tomato sauce, or more

Fry meat until brown. Add above ingredients. Cook for 1 hour on medium heat. Add 1/2 cup Achoite oil.

Achoite Oil: 2 cups Wesson oil. Cook Wesson oil until just about to boil; add achoite seeds. Lower heat. Cook for 3 minutes or until deep red color has been extracted. Remove from heat and cool. Strain through a sieve and place in a jar.

Masa: 1 bunch Chinese bananas (whole bunch). Peel bananas, put into pan of salt water. After bananas are peeled, grate bananas fine. (Looks like dough.) After all is grated, add salt to taste and aji. Pour achoite oil over bananas, then mix well until blended. Add more salt to grated bananas if needed.

Making of Pasteles: Banana leaf or ti leaves. String to tie. Take 12 x 12 inch banana leaf, oil it, then spread masa (banana mash), then filling (mentuta), spread about 2 x 4 inch wide. Then fold and tie. Boil in boiling water for 1 hour.