Hi and welcome to my video. I'll be teaching you how to make pastechi from Curacao
These are savory handpies with all types of filling. In this video I'll teach you how to make the dough and filling
First you will need 500 grams of All Purpose Flour
1 tablespoon of sugar
1 teaspoon of (sea)salt
1 teaspoon of baking powder (NOT soda)
4 tablespoons or 60 grams of unsalted butter
2 tablespoons or 30 grams of refined coconut oil or shortening
1 large egg
and water (I used between 200 and 250 ml)
Add the flour, sugar, salt and baking powder to a bowl
Mix these together using a fork or whisk or your fingers
Add the coconut oil and butter and cover them in flour
Crack your egg and mix it
Please clean your hands after this
Smash the butter and oil into the flour and crumble them together
You can also do this in a foodprocessor
You want a crumbly flour mixture like this
Add you egg and about 100 - 150 ml of water to your dough
Start mixing the dough together and add more water if you need to. The dough should come together in a ball
When your dough comes together, turn it out onto a counter
Try to form your dough into a flat disk. You can add more water / flour if you need to
If you dent your dough, it should stay like that, it shouldn't bounce back.
And it also tears quite easily
Store your dough in the fridge for 30 minutes while you work on your filling
Pastechi keshi (cheese) is usually made with old Gouda cheese. You can use a melty cheese of your liking
Grate the cheese. I use between 200 to 250 grams for my pastechi and grate more if I need some
Put the cheese in a bowl and wait for your dough to rest.
Pastechi karni (meat) is also a very popular flavor
You will need a medium onion, 2 garlic cloves (you can skip the garlic if you want),
A handful of raisins, 1 tablespoon of capers and 1/2 chopped bell pepper (I forgot to add it)
1 tablespoon of tomato paste, 1 teaspoon of curry powder and soy sauce
And if you like spice: add 2 teaspoons of chopped chili pepper or 1 teaspoon of hot sauce.
Optional: use piccalilly to enhance the flavor!
You need 500 grams of minces meat (not lean!)
Cook until it's not pink anymore and put it in a bowl
Cook the onions until translucent
Add the bell pepper and cook for 2 minutes
Add the chili pepper and garlic (hold the hot sauce for later if using). You might sneeze ^.^
Cook until you smell the garlic (1 - 2 minutes)
Add the meat back in.
Add the raisins and capers
Also add the tomato paste, curry powder, soy sauce, hot sauce and piccalilly if using.
Cook for another minute or so. Then put aside and to let it cool down.
Grab your dough from the fridge.
Divide the dough into 10 or 12 pieces for bigger or smaller pastechi
Store rest of the dough in the plastic wrap, so it doesn't dry out
Make sure to make the dough balls roughly the same size.
Roll each part of dough into a ball.
Flatten it out to a disk and roll your dough until it's about 3- 4 mm thick
It should be thin enough that you see light pass through the dough or that your finger marks stay on the dough
Grab a bowl of clean water. You need this to close the edges.
Grab your filling. Don't put more than 3 or 4 tablespoons of filling in your dough
Optional: add piccalilly to the cheese filling for a flavor pop!
Wet your finger and pass along the edges of the dough
When you close the dough, press out all the air.
Seal the edges closed (make sure to do this well, you don't want them to burst!)
The easy way to crimp your dough is to pass a fork along the sealed edges
Or you can crimp the pastechi the traditional way. Repeat: under and over - press, under and over - press
Make sure that the bottom layer is folded, or else they will open up.
Poke a small hole into the pastechi, to make sure they don't explode while baking
Heat your to about 170C
Test your oil by using a leftover piece of dough. If you see gentle bubbles, your oil is ready
If the bubbles are really violent, your oil is too hot. Add oil to drop the temperature.
You want to add your pastechi and keep rotating them every minute or so till they are golden brown.
Again, keep an eye on those bubbles and adjust the heat if the pastechi browns too fast
You are looking for a golden brown color. The pastechi will darken a bit more when cooling down
Transfer your pastechi's to a cooking rack. Let them cool down 5 to 10 minutes before trying one
Make sure they are cooked on the inside before baking other pastechi
Enjoy! ^.^
You can take my pastechi class on Skillshare (link in the description box).
In the class I teach you 3 additional fillings, an egg-less dough and another baking method. Check it out!
You get a 2 month free trial membership with the link down in the description. You're free to cancel any time.
Link in the description. Thank you for watching! ^.^
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