Antillean Pastechi With Ground Beef
Antillean pastechi are crispy fried pastry pockets filled with seasoned ground beef, sautéed peppers, and onions. These handheld Caribbean snacks are best served hot and fresh from the oil.
Antillean pastechi are crispy fried pastry pockets filled with seasoned ground beef, sautéed peppers, and onions. These handheld Caribbean snacks are best served hot and fresh from the oil.
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Start with the filling so it can cool off. Peel and finely chop the onion. Remove the seeds of the bell pepper and divide into small pieces. It's important the pieces are very small otherwise they won't fit inside the pastechi.
Finely chop the spanish pepper, if you like a milder version you can remove the seeds first. Heat a bit of oil in a small skillet and sauté the onion, bell pepper and spanish pepper for a few minutes.
Cook the ground beef for a few minutes more and season with soy sauce, pepper and salt. Let the filling cool off while you make the dough.
Combine flour, baking powder, salt, cane sugar, 2 tablespoons oil and an egg. You can knead the dough by hand of use a standmixer.
Gradually add 200 ml water until you've reached a dough ball. Antillean pastechi
Dust your work surface and rolling-pin with flour and roll the dough until it's quite thin. Use a glass or round bowl to create circles of the dough. You can use a form or a fork to close the dough packages.
Use a bit of water on the edges and scoop a spoonful of filling into the middle. Press the edges with the form or fork and remove any extra dough with a sharp small knife. Filling Antillean pastechiFolding Antillean pastechi
Heat sunflower oil to about 175 degrees celsius or 345 degrees fahrenheit and fry the pastechi until they're golden brown on both sides. Serve immediately, enjoy!
Store cooled pastechi in an airtight container at room temperature for up to 2 days, or freeze uncooked pastechi for up to 1 month. Reheat in a 160°C (320°F) oven for 5–7 minutes to restore crispness.
deep-fry or candy thermometer · skillet (for filling) · stand mixer (optional, dough can be kneaded by hand)
Yes. Prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature before rolling out to avoid cracking.
Heat the sunflower oil to 175°C (345°F) and test with a small piece of dough—it should sizzle immediately and brown within 1–2 minutes per side.
Pastechi are traditionally fried for their crispy texture. Baking will produce a drier, less authentic result, though it is a lighter alternative.
Dust your work surface and rolling pin generously with flour. If the dough continues to stick, refrigerate it for 15–20 minutes before rolling.
Yes. Freeze filled, uncooked pastechi on a tray, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1–2 minutes to cooking time.
