Recipe Manuscript

Asado De Viaje Pastel Asado

Name: Asado De Viaje Pastel Asado
Prep time: PTPT40M
Cook time: PTPT10M
Yield: 6
Cuisine: American
Ingredients: 250 grams brioche dough (homemade or store-bought; enriched bread dough can also be substituted); 750 grams beef fillet (substitute: other tender beef cuts like sirloin if necessary); 50 grams fresh pork lard (substitute: unsalted butter or clarified butter); 60 grams sliced onion; Salt, to taste; Black pepper, to taste; 1 egg, beaten (for glazing)

"Travel Roast Pie Roast"

1916

From the treasured pages of Recetas de Pardo

Written by Hortensia Volante

Early Modern Kitchen (1900 - 1930)American European Intermediate Dinner Lunch

Original Recipe • 1916

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Asado De Viaje Pastel Asado

"Asado de viaje Pastel Asado Para 6 personas. Se limpia el filete y se corta en trozos, se frien 3 minutos de un lado y 3 de otro con sal y pimienta. Se tiene preparada la pasta del briock, se extiende en cuadrilátero como de 25 centímetros de largo. Una vez que estan fritos los filetes con cebolla rebanada se ponen 6 trocitos de mantequilla encima de la pasta y encima se colocan los filetes con la cebolla. Se le untan de huevo en los bordes, se cortan unas tiras y se le pegan por los 4 lados y despues se le pone una tapa encima, que se recorta dandole la forma y se barniza con el huevo. Se forman unos lazos con la pasta y se adorna por encima formando figuras decorativas. Con el cuchillo se le dan unas cortaditas alrededor y se deja fermentar 1/2 hora y se mete al horno 10 minutos. Pasta para el asado 250 gramos de pasta de briock, 750 gramos de filete tierno, 50 gramos de unto y 60 grs de cebolla rebanada. Se hace la pasta igual que para briock."

English Translation

"Travel Roast Pie Roast For 6 people. Clean the fillet and cut it into pieces, fry for 3 minutes on one side and 3 on the other with salt and pepper. Have the brioche dough ready; roll it out into a rectangle about 25 centimeters long. Once the fillets are fried with sliced onion, place 6 small pieces of butter on top of the dough and then place the fillets with the onion on top. Brush the edges with egg, cut some strips of dough and stick them along all 4 sides, then put a top layer of dough on, cut to shape, and brush with egg. Shape some bows with the dough and use them to decorate the top. Make a few small cuts around with a knife and let it rise for half an hour. Bake for 10 minutes. Dough for the roast: 250 grams of brioche dough, 750 grams of tender fillet, 50 grams of lard, and 60 grams of sliced onion. Make the dough the same way as for brioche."

Note on the Original Text

This recipe is written in a concise, almost shorthand style, reflecting how experienced cooks communicated techniques in the early 20th century. Quantities and timings are approximate, relying on the cook's intuition and familiarity with the process. Instructions for making 'pasta de briock' assume prior knowledge or access to a standard brioche dough recipe, which was common for contemporary readers. Older spellings like 'briock' (for 'brioche') show how French culinary language was filtered through Spanish orthography. There is little separation between preparatory and assembly steps, reflecting a fluid, improvisational kitchen culture.

Modern Kitchen Interpretation

Recipe's Origin

Recetas de Pardo - Click to view recipe in book

Title

Recetas de Pardo (1916)

You can also click the book image above to peruse the original tome

Writer

Hortensia Volante

Era

1916

Publisher

Unknown

Background

A charming handwritten cookbook from the early 20th century, Recetas de Pardo whisks readers into a world of culinary delights, blending traditional and French-inspired recipes with the personal flair of its author. Complete with an extra loose page of tasty secrets, it's a tasteful journey for any gastronomic adventurer.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'Recetas de Pardo,' a handwritten Mexican cookbook dated 1916 by Hortensia Volante. The manuscript brims with French-inspired dishes, reflecting the European culinary influence prevalent among upper-class Mexican homes in the early 20th century. 'Asado de viaje' or 'Pastel Asado' is a savory meat pie, combining the opulence of brioche dough with the practicality of portable, hearty fillings. The use of brioche and butter or lard echoes the era's fascination with French technique, while the baked, self-contained nature of the pie made it ideal for travel or outdoor excursions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A wooden rolling pin and a heavy, flat work surface would have been used to roll out the dough. An iron or copper frying pan was used to sear the meat and onions over an open flame or wood-burning stove. Baking would have been done in a cast-iron or stone oven, with careful handling to manage temperature. Egg wash would be applied with a natural bristle pastry brush—sometimes simply a sprig of herbs or a feather would do the job. Kitchen knives, dough scrapers, and possibly decorative dough cutters rounded out the tools needed for this elegant yet rustic preparation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

9 ounces brioche dough (homemade or store-bought; enriched bread dough can also be substituted)
1 pound 10 ounces beef fillet (substitute: other tender beef cuts like sirloin if necessary)
1.75 ounces fresh pork lard (substitute: unsalted butter or clarified butter)
2 ounces sliced onion
Salt, to taste
Black pepper, to taste
1 egg, beaten (for glazing)

Instructions

To make Asado de Viaje (Pastel Asado) for six people, begin by preparing a brioche-style dough.
Lightly flour a surface, and roll out 9 ounces of brioche dough into a rectangle about 10 inches long.
Take 1 pound 10 ounces of beef fillet, slicing it into pieces.
Season the meat with salt and pepper and quickly fry the pieces in a hot pan for about 3 minutes on each side.
Slice 2 ounces of onion and fry it until softened.
Place six small knobs (about 1.75 ounces in total) of fresh pork lard or clarified butter onto the rolled-out dough.
Layer the seared fillet pieces and sautéed onions on top.
Use a beaten egg to brush the dough's edges.
Add strips of dough along all four sides, then place another piece of dough over the top, trimming to fit, and seal the edges by pressing them together.
Brush the top with more beaten egg for shine.
With extra dough, create decorative shapes (like bows or braids) and arrange them on top.
Use a knife to make small slashes around the border for venting.
Let the pastry rise in a warm spot for about 30 minutes.
Bake in a preheated oven at 375°F (190°C) for about 10 minutes, or until the pastry is golden brown.

Estimated Calories

470 per serving

Cooking Estimates

Preparing Asado de Viaje takes about 50 minutes in total. This includes time to prepare the dough and filling, let the pastry rise, and bake until golden. Each slice has around 470 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.