Best 5 Pastechis Antillean Meat Turnovers Recipes

GROUND BEEF TURNOVERS

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.

PASTECHIS (ANTILLEAN MEAT TURNOVERS)

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!).

MEAT TURNOVERS (PASTéIS)

Steps:

• Pastéis (singular pastel) are very Brazilian. The familiar shops often sell caldo de cana to drink with the pastéis. This drink is made by a special machine where sugar cane sticks are inserted into the machine. It is light green in color and very sweet. Pastéis are also commonly found on the Brazilian table with rice, brown beans and lettuce salad. They are equally popular served in a smaller size at fancy cocktail parties. They should be served hot from the pan. Sift the flour, add the salt, cut in the butter or lard and add the egg. Add drops of warm water until the dough holds together. Mix until it becomes smooth and elastic. Cover and let rise one hour. In Brazil you find several types of fillings: __Palmitos in white sauce __A square of white cheese, maybe Swiss __Beef-see below BEEF FILLING Heat the oil, add the onion and the ground beef. When well browned, add the flour, the salt and the pepper, the parsley and the green olives. While the above mixture is cooking, roll dough out to 1/8 inch thick. Cut into 3 inch squares. Place a spoonful of filling on each square. Put another square on top and seal. You could dampen the edge of the pastel and then seal by pressing down with a fork. The pastéis would be made smaller for appetizers. Heat the oil until it smokes. Deep fry pastéis individually. Drain on absorbent towel and eat hot. Alternate fillings: Palmitos in a white sauce (see Little Pies- Beef Fil), or cut squares of Swiss or mozzarella cheese, meat sauce recipe above. Small size pastéis are used as hors d'oeuvres and larger pastéis served as part of dinner. For a short cut to making the dough listed above, you can use wonton skins which are readily found in the produce counter at the super market.

MEAT TURNOVERS

Steps:

• Heat oven to 400*.
• Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in 2 Tblsp. baking mix, salt, garlic salt, catsup and sour cream; heat through.
• Stir 1 1/2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
• Roll dough into a 12-inch square; cut into four 6-inch squares. Place squares on ungreased baking sheet; spoon 1/3 cup meat mixture on each. Fold dough over to make triangles and press edges together to seal securely. Cut slit in center of each turnover.
• Bake 15 to 20 minutes.

PASTECHI PASTRY DOUGH

Steps:

• Mix dry ingredients with butter.
• Slowly add liquid.
• Knead to a smooth ball and let stand 20 minutes.
• Roll out thinly on lightly floured board.
• Cut into rounds using biscuit cutter or glass.
• Place 1 generous tsp of Pastechi filling (recipe posted separately) onto rounds.
• Fold rounds in half; seal and crimp edges.
• Fry in oil until golden brown.
• Drain on paper towels.
• Serve warm and with ketchup, if desired.
• ***recipemay be halved.