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Pastechis Antillean Meat Turnovers

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Ingredients

Adjust Servings:
pastechi pastry dough (recipe posted separately)
1 large onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 stalk celery, diced
1 tablespoon parsley
1 large tomatoes, chopped
1 piece hot pepper or 3 -5 drops tabasco sauce
2 tablespoons cooking oil
1 lb ground beef, seasoned with
salt
pepper
nutmeg
curry
1 bouillon cube

Nutritional information

27
Calories
14 g
Calories From Fat
1.6 g
Total Fat
0.5 g
Saturated Fat
5.2 mg
Cholesterol
23.9 mg
Sodium
1.7 g
Carbs
0.2 g
Dietary Fiber
1.1 g
Sugars
1.6 g
Protein
1338g
Serving Size

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Pastechis Antillean Meat Turnovers

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    Cuisine:

    Wow, am I glad I found this recipe! We just got back from vacationing in Aruba, and we found that we love pastechis. I pretty sure that the ones that we had were minus anything sweet, because I remember thinking that they would taste really good with some type of hot sauce like you get at your favorite taco fast food restaurant. In fact, they almost remind me of the fried wrappings for Chalupa's. Thanks for posting it!

    • 140 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Pastechis (Antillean Meat Turnovers), A family favorite from when we lived on the Caribbean island of Bonaire This recipe does involve some time, but the time and effort are worth it! The pastry recipe is posted separately Besides the meat, we also like to use chunks of cheese in the pastry rounds too! Be sure edges are sealed well, or else they could come apart during frying; especially the cheese!, Wow, am I glad I found this recipe! We just got back from vacationing in Aruba, and we found that we love pastechis I pretty sure that the ones that we had were minus anything sweet, because I remember thinking that they would taste really good with some type of hot sauce like you get at your favorite taco fast food restaurant In fact, they almost remind me of the fried wrappings for Chalupa’s Thanks for posting it!, These are a lot of work, but a great blend of savory and sweet flavors! I found they were also good baked instead of fried I did use currants instead of raisins since that’s what we had on hand


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    Steps

    1
    Done

    Saute Vegetables in Oil.

    2
    Done

    Add Beef and Cook Until Well Done.

    3
    Done

    Add Bouillon Cube, Cumin, Tomato Paste and If Necessary, a Little Water.

    4
    Done

    Stir to Mix Ingredients.

    5
    Done

    Simmer Until Bouillon Cube Is Dissolved.

    6
    Done

    Add Remaining Ingredients.

    7
    Done

    You Can Do a Taste Test and Make Filling as Spicy as Desired.

    8
    Done

    Place 1 Generous Teaspoon of Filling on Round of Pastechi Pastry.

    9
    Done

    Fold Rounds in Half.

    10
    Done

    Seal and Crimp Edges.

    11
    Done

    Fry in Hot Oil Till Golden Brown.

    12
    Done

    Drain on Paper Towels.

    13
    Done

    Serve Warm!

    14
    Done

    (we Like to Dip Our Pastechis in Ketchup, but They're Yummy Plain Too!).

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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