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Pastechi (pastechi): recipe illustration
Appetizers & nibbles

Pastechi (pastechi)

Small fried turnovers filled with spiced ground meat, olives, raisins and onions. Crispy outside and juicy inside, they are a staple snack in Aruban cooking, sold on the street as well as made at home.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Nutrition facts

1,132 kcal per serving

Protein
40.4 g
Carbohydrates
96.5 g
of which sugars
11.5 g
Fat
62.8 g
Fiber
6.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, baking powder and salt. Work in the cold butter pieces with your fingertips until the texture is sandy.
  2. Add the lukewarm water little by little and knead until you have a soft, smooth dough. Cover and let rest 30 minutes in the cool.
  3. Sauté the chopped onion and garlic in a little oil, add the meat and brown it while crumbling it.
  4. Stir in the tomato paste, spices, chopped olives and raisins. Let the filling cool completely.
  5. Roll out the dough thinly and cut discs about 12 cm wide. Place a spoonful of filling in the center, fold into a half-moon and seal the edges with a fork.
  6. Heat the oil to 170 °C and drop the pastechi in batches of 3 or 4 for 4 to 5 minutes, until well golden. Drain on paper towels and serve hot.

Variations and tips

Baked version. Brush the pastechi with beaten egg and bake at 200 °C for 20 minutes for a less greasy version.

Vegetarian version. Replace the ground meat with cooked lentils mashed with the same spices.

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Original Ecomely recipe.