Pastechis (Antillean Meat Turnovers)

Total Time
2hrs
Prep 1 hr
Cook 1 hr

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!

Ingredients Nutrition

Directions

  1. Saute vegetables in oil.
  2. Add beef and cook until well done.
  3. Add bouillon cube, cumin, tomato paste and if necessary, a little water.
  4. Stir to mix ingredients.
  5. Simmer until bouillon cube is dissolved.
  6. Add remaining ingredients.
  7. You can do a taste test and make filling as spicy as desired.
  8. Place 1 generous teaspoon of filling on round of Pastechi Pastry.
  9. Fold rounds in half.
  10. Seal and crimp edges.
  11. Fry in hot oil till golden brown.
  12. Drain on paper towels.
  13. Serve warm!
  14. (We like to dip our pastechis in ketchup, but they're yummy plain too!).

Reviews

(2)
Most Helpful

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!

CookWannaBe August 20, 2005

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.

moxie April 08, 2004

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