Pastechi is a Caribbean crescent pastry with a savory beef and vegetable filling, made flaky with a butter-based dough and baked until golden. This version skips the deep fryer for a lighter, home-oven approach.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Whisk the flour and salt in a bowl. Cut the butter into small cubes and add it to the flour. Use a pastry cutter, fork, or clean hands to work the butter into the flour. If using your hands, employ a quick, pinching motion for the best results.
Once the mixture resembles coarse crumbs, stir in the eggs. Slowly add water as you knead until the dough is hydrated enough to form a ball (you may not need all the water).
Wrap the dough in plastic and chill it for 1-2 hours.
Meanwhile, heat the oil for the filling in a large skillet over medium-high heat.
Add the onion, bell pepper, diced carrot, and celery—Sauté for 5 minutes or until the onions are translucent. Then, toss the garlic into the skillet and cook for another 1-2 minutes.
Add the meat, salt, pepper, and granulated bouillon. Cook while breaking the meat apart with a wooden spoon until browned. This will take 5-7 minutes.
Create a little space in the center of the pan (push the meat and vegetables aside) and pour in the tomato sauce and soy sauce.
Start stirring everything together once the sauces start to thicken slightly (about 5 minutes).
Stir in the tomatoes and Tabasco. Remove the filling from the heat once the tomato juices evaporate, about 5 minutes. Taste and adjust the seasonings if necessary. If needed, add a pinch more salt and pepper to the filling.
Divide the dough in half and leave half in the refrigerator.
Lightly flour your work surface and rolling pin. Roll half the dough into a very thin sheet, aiming for the thinnest possible without tearing. Cut the dough into rounds using a 3-4 inch cookie/biscuit cutter.
Fill each round with 1-1 ½ tablespoons of filling (use slightly more for 4-inch rounds). Lightly brush the edges with milk, fold over, and seal using the tines of a fork. Transfer the pastechi to a baking sheet and continue until all are done.
Once you move on to the second half of the dough, preheat the oven to 400 degrees Fahrenheit.
When all the pastechi are filled, brush their tops with milk, then bake for 20 minutes or until they're golden brown.
Store cooled pastechi in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat at 350°F for 10–12 minutes until warmed through.
pastry cutter or biscuit cutter (3–4 inch) · pastry fork or standard fork for sealing
Yes. Fill and seal the pastechi, transfer to a baking sheet, wrap tightly, and freeze for up to 3 months. Bake from frozen at 400°F for 25–30 minutes until golden.
Roll as thin as possible without tearing—the thinner the dough, the flakier the pastechi. Aim for translucent-thin if you can manage it.
Let the filling cool completely before filling the pastries. If excess liquid pools, cook the filling uncovered on the stove for another 2–3 minutes to evaporate moisture.
Yes. Heat oil to 350°F and fry each pastechi for 2–3 minutes per side until golden. This is the traditional method; baking is a lighter alternative.
Yes. Shredded chicken, ground pork, or spiced black beans work well. Adjust cooking time as needed to ensure the protein is fully cooked.
