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!

• Ready In: 2 hrs
• Yields: 60 cocktail pastechis

Ingredients

•  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
• 1  teaspoon cumin
• 1  tablespoon tomato paste
• 1⁄4 cup capers (optional)
• 1⁄4 cup  stuffed olives, chopped
• 1⁄2 cup raisins
• 2  tablespoons Worcestershire sauce

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!).