Entree: Aruba – Aruban Pastechi (Crispy fried savory turnover filled with seasoned meat and/or cheese)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 6 min

Additional 30 min

Total 1 hr 15 min

Ingredients

Dough
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (25 g) granulated sugar
- 1/2 cup (113 g) cold unsalted butter, cut into pieces
- 1 large egg
- 1/3 cup (80 ml) cold water, plus more if needed
- 2 tbsp (30 ml) vegetable oil for the dough
- 1 large egg beaten for egg wash
Filling (Ground beef and cheese)
- 1 lb (454 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground paprika
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) salt, or to taste
- 1/4 cup (60 ml) tomato sauce
- 1/2 cup (60 g) grated Gouda or Edam cheese (optional or to mix with beef)
Frying
- Vegetable oil for deep-frying, approx. 4 cups (960 ml)

Instructions

1. Make the dough: In a bowl combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Whisk the egg with water and oil, add to flour mixture and stir until a firm dough forms; add a tablespoon more water if too dry. Knead briefly on a lightly floured surface, form a ball, wrap, and refrigerate 30 minutes.
2. Prepare the filling: In a skillet over medium heat cook the ground beef, breaking up lumps, until no longer pink. Add chopped onion and cook until soft, then stir in garlic, cumin, paprika, salt, pepper, and tomato sauce. Simmer 3–5 minutes until slightly thickened. Remove from heat and stir in grated cheese if using. Allow filling to cool.
3. Assemble pastechi: Roll the dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Cut 5–6 inch (13–15 cm) rounds using a bowl or cutter. Place about 1–2 tbsp (15–30 ml) of filling on one half of each round, leaving a border. Brush edges with beaten egg, fold over to form a half-moon, and press edges firmly with a fork to seal.
4. Fry: Heat oil in a deep pot or fryer to 350°F (175°C). Fry pastechi in batches, seam-side up first, until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels.
5. Serve warm as a snack or main course alongside salad, hot sauce, or a lime wedge.