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Home Aruban pastechi

Aruban pastechi

Recipes Quick bites Snacks Appetizers

Bon bini! Want to try a truly Aruban recipe? This is your chance! These filled pastry pockets are called pastechi, also known as pasteitjes. Fillings can vary — they often contain minced meat, tuna or cheese and are seasoned with lots of herbs and other flavorings.

x_ckl_recipe_markerAruban pastechi Not only incredibly tasty but also lots of fun to make! Try something different and make these delicious Caribbean snacks! Aruban pastechi Side dish/snack Antillean 30 pieces 20 min 30 min 20 min

Mix the flour, butter, sugar and salt in a large bowl. Add the water little by little and use a mixer with dough hooks to make a smooth dough (mix for about 5 minutes). Dust your work surface with flour and knead the dough until it feels supple. Divide the dough in two, cover with a damp tea towel and let rest for 30 minutes.
Meanwhile make the filling: finely chop the onion and cut the bell pepper into very small pieces. Heat oil in a pan and sauté the onion and pepper. Add pepper, ground cumin and curry powder, stirring well. Now add the minced meat. Then stir in the chutney, Maggi, piccalilly, ketjap, olives, raisins and tomato paste and keep stirring until the meat is crumbly. Drain everything and let it cool in a colander.
Cut the dough into pieces of 2 cm and then roll them out into neat round discs about 12 cm in diameter. Fill each circle with a generous spoonful of filling and fold them closed. If you moisten the edge slightly it will stick better. Press the edges firmly with a fork to seal them well. The pastries are now ready to fry.
Heat a generous amount of oil in the wok and fry the pastechi until they are golden brown. First fry the rounded side, then the flat side.

Recipes Quick bites Snacks Appetizers 1500 g flour 290 g butter 4 tbsp sugar 2 tsp sugar 690 ml cold water 1 liter sunflower oil 750 g ground beef 2 tbsp oil 1 onion 1 bell pepper 1 tsp mango chutney Pepper Curry powder Ground cumin Maggi 1 tsp piccalilly 2 tbsp ketjap asin 15 green olives and pimento 1/2 cup raisins 2 tsp tomato paste Mixer Bowl Tea towel Colander Rolling pin Deep fryer or wok Kitchenware kitchenware Food Processor food-processors Pans pots-and-pans Knives knives Cosy & Trendy Tea Towels Stoff Black Chambray 50x70 cm - 3-piece Cosy & Trendy Theedoek Cosy & Trendy Tea Towels Fabric Green Heron 50x70 cm - 3-piece Cosy & Trendy Theedoek Cookinglife Colander Stainless Steel ø 25 cm Cookinglife Vergiet Blackwell wok pan carbon steel Ø 30 cm – without non-stick coating – suitable for all heat sources Blackwell Wokpan Antipasti foodies-antipasti Berry and kiwi smoothie foodies-berry-kiwi-smoothie Banana bread with apple foodies-bananenbrood-met-appel Spaghetti with Spinach and Zucchini Sauce foodies-spaghetti-spinach-courgette-sauce

Recipe

Aruban pastechi

Not only incredibly tasty but also lots of fun to make! Try something different and make these delicious Caribbean snacks!

Course	Side dish/snack
Kitchen	Antillean
Servings	30 pieces

Preparation time

Preparation time	20 min
Stiffen up min.	30 min
Total	20 min

Equipment

Mixer
Bowl
Tea towel
Colander
Rolling pin
Deep fryer or wok

Ingredients

1500 g flour
290 g butter
4 tbsp sugar
2 tsp sugar
690 ml cold water
1 liter sunflower oil
750 g ground beef
2 tbsp oil
1 onion
1 bell pepper
1 tsp mango chutney
Pepper
Curry powder
Ground cumin
Maggi
1 tsp piccalilly
2 tbsp ketjap asin
15 green olives and pimento
1/2 cup raisins
2 tsp tomato paste

Aruban pastechi

Mix the flour, butter, sugar and salt in a large bowl. Add the water little by little and use a mixer with dough hooks to make a smooth dough (mix for about 5 minutes). Dust your work surface with flour and knead the dough until it feels supple. Divide the dough in two, cover with a damp tea towel and let rest for 30 minutes.
Meanwhile make the filling: finely chop the onion and cut the bell pepper into very small pieces. Heat oil in a pan and sauté the onion and pepper. Add pepper, ground cumin and curry powder, stirring well. Now add the minced meat. Then stir in the chutney, Maggi, piccalilly, ketjap, olives, raisins and tomato paste and keep stirring until the meat is crumbly. Drain everything and let it cool in a colander.
Cut the dough into pieces of 2 cm and then roll them out into neat round discs about 12 cm in diameter. Fill each circle with a generous spoonful of filling and fold them closed. If you moisten the edge slightly it will stick better. Press the edges firmly with a fork to seal them well. The pastries are now ready to fry.
Heat a generous amount of oil in the wok and fry the pastechi until they are golden brown. First fry the rounded side, then the flat side.

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Aruban pastechi are delicious fried filled pastry parcels that are popular as a snack or breakfast in Aruba. Combining raisins, olives and pimento with the savory minced meat gives them their unmistakable Caribbean character. Make sure the filling is well cooled before you fill the pastry parcels so the dough doesn't become soft.

Use a hand mixer with dough hooks to make the dough smooth and airy. Fry the pastechi in plenty of sunflower oil over medium heat so they brown evenly. Serve them warm as a savory snack or as part of a hearty breakfast.

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