PASTECHIS (ANTILLEAN MEAT TURNOVERS)
A family favorite from when we lived on the Caribbean island of Bonaire. This recipe does involve some time, but the time and effort are worth it! The pastry recipe is posted separately. Besides the meat, we also like to use chunks of cheese in the pastry rounds too! Be sure edges are sealed well, or else they could come apart during frying; especially the cheese!
Provided by SilentCricket
Categories Meat
Time 2h
Yield 60 cocktail pastechis
Number Of Ingredients 21
Steps:
- Saute vegetables in oil.
- Add beef and cook until well done.
- Add bouillon cube, cumin, tomato paste and if necessary, a little water.
- Stir to mix ingredients.
- Simmer until bouillon cube is dissolved.
- Add remaining ingredients.
- You can do a taste test and make filling as spicy as desired.
- Place 1 generous teaspoon of filling on round of Pastechi Pastry.
- Fold rounds in half.
- Seal and crimp edges.
- Fry in hot oil till golden brown.
- Drain on paper towels.
- Serve warm!
- (We like to dip our pastechis in ketchup, but they're yummy plain too!).
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Chanda Rani Sarkar
[email protected]I'm allergic to gluten, so I made these pastechis with gluten-free flour. They turned out great! I was so happy to be able to enjoy this delicious dish.
V haleya
[email protected]I've made this recipe several times and it always turns out perfectly. It's my go-to recipe for pastechis.
Rylee Simpson
[email protected]These pastechis were amazing! I made them for a party and they were a huge hit. Everyone loved them.
Kaboole Ronald
[email protected]I'm not sure what I did wrong, but my pastechis dough was really tough. I ended up throwing them out and ordering pizza instead.
Gs Rwazu
[email protected]This recipe was a bit too complicated for me. I ended up making a few mistakes and the pastechis didn't turn out very well. I think I'll stick to simpler recipes in the future.
MST RUPALI KHATUN
[email protected]I had a hard time finding some of the ingredients for this recipe. I ended up using a different type of flour and cheese. The pastechis still turned out pretty good, but I think they would have been better if I had used the correct ingredients.
Trever Fulton
[email protected]These pastechis were a bit too greasy for my taste. The filling was also a bit bland. I wouldn't make these again.
Insanul Jony
[email protected]I'm not a huge fan of pastechis, but I thought I'd give this recipe a try. I was pleasantly surprised! The pastechis were flavorful and the dough was flaky. I would definitely make these again.
Khursad Alam
[email protected]These pastechis were delicious! I loved the combination of the savory filling and the sweet dough. I will definitely be making these again.
David Vimuktanon
[email protected]The best pastechis I've ever had! The filling was so flavorful and the dough was perfectly golden brown. I highly recommend this recipe.
Sudab sarker Sudab sarker
[email protected]I made these pastechis for my family last night and they were a hit! The flavors were amazing and the dough was perfectly flaky. I will definitely be making these again.