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!).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bappy Hassan
[email protected]These were so good! I will definitely be making them again.
Fazal Ghani
[email protected]I made these for my family and they loved them! They said they were the best pastechi they've ever had.
Nasir Davis
[email protected]I'm not sure what went wrong, but my pastechi didn't turn out flaky at all. They were more like tough biscuits.
Rakesh Maharjan
[email protected]I followed the recipe exactly and they turned out great! I'm so glad I tried this recipe.
Lisa Jo
[email protected]These were way too salty for me. I'm not sure what I did wrong.
Mary Mary Gogitidze
[email protected]The filling was a little dry. I think I'll add some more sauce next time.
Shelly Wynne
[email protected]These were a bit bland for my taste. I think I'll add some more spices next time.
Nusrat jahan Bithe
[email protected]I'm not a fan of olives, so I omitted them from the filling. They were still very good.
Terry Miller
[email protected]These were a little too greasy for my taste, but the flavor was good.
tbb vee („Å° vee)
[email protected]I love the combination of flavors in these pastechi. The beef, cheese, and olives are a perfect match.
Jennifer Okpala
[email protected]The dough was a little tricky to work with, but the end result was worth it. These pastechi were delicious!
Esther Francois
[email protected]These were so easy to make and they tasted amazing. I will definitely be making them again.
mdsaidul islam
[email protected]I made these for a potluck and they were gone in minutes! Everyone raved about them.
Malik Rakha
[email protected]These were delicious! I used ground beef and added some chopped onion and green pepper to the filling. They were a big hit with my family.
Tunji Onisarotu
[email protected]I've made these pastechi several times now and they always turn out perfect. The dough is so easy to work with and the filling is always flavorful.
Ademide Owotuyi
[email protected]These pastechi were a hit at my party! Everyone loved the flaky crust and the savory filling. I will definitely be making these again.