Entree: Aruba – Central Culinary Region – Aruban Pastechi (Crispy fried handheld turnover filled with savory spiced meat or cheese, common as a breakfast or snack)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- For the dough:
- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt
- 6 tbsp (85 g) cold unsalted butter, cut into pieces
- 1 large egg
- 1/2 cup (120 ml) cold water (adjust as needed)
- 1 tbsp (15 ml) white vinegar or lemon juice
- For the filling:
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, about 4 oz (115 g), finely chopped
- 1 small green bell pepper, about 4 oz (115 g), finely chopped
- 2 cloves garlic, about 6 g, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) curry powder
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (60 ml) beef stock or water
- 1/4 cup (40 g) shredded cheddar cheese (optional)
- 1/4 cup (60 g) raisins (optional, traditional in some fillings)
- Salt and freshly ground black pepper to taste
- 1 large egg beaten with 1 tbsp (15 ml) water for egg wash
- Vegetable oil for frying, about 2–3 cups (480–720 ml) depending on pan

Instructions

1. Make the dough: Whisk together the flour, baking powder, and salt in a bowl. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Whisk the egg with the water and vinegar, then add to the flour mixture and stir until a soft dough forms. Add a little more water if too dry.
2. Turn the dough onto a lightly floured surface, knead briefly until smooth, shape into a ball, wrap in plastic, and refrigerate at least 30 minutes.
3. Prepare the filling: Heat the oil in a skillet over medium heat. Sauté the onion, green pepper, and garlic until softened, about 4–5 minutes. Add the ground beef and cook until browned, breaking up lumps.
4. Stir in the cumin, curry powder, tomato paste, and beef stock; simmer until slightly reduced, 5–7 minutes. Stir in shredded cheese and raisins if using. Season to taste with salt and pepper. Remove from heat and let cool.
5. Assemble pastechi: Divide chilled dough into 8 equal pieces. Roll each piece into a 6–7 inch (15–18 cm) circle on a lightly floured surface. Place about 2–3 tbsp (30–45 ml) of filling in the center of each circle, fold over to form a half-moon, and press edges to seal. Crimp with a fork for a tighter seal.
6. Heat 1–2 inches (25–50 mm) of oil in a heavy skillet to 350°F (175°C). Brush each pastechi with the egg wash.
7. Fry pastechi in batches, seam-side down first, until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels.
8. Serve hot or warm. Pastechi are traditionally enjoyed for breakfast, as a snack, or with a side of hot sauce.