- 500 gram all-purpose flour + extra
- 1 sachet baking powder (16 gram)
- 1 teaspoon salt
- 2 tablespoons cane sugar
- 2 tablespoons sunflower oil + extra for frying
- 1 egg
- 200 ml water
- 300 gram ground beef
- 1 onion
- 2 tablespoon raisins
- 1 bell pepper (or a half large pepper, color of your choice)
- 1/2 spanish pepper
- dash of soy sauce
- optional: pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- small skillet
- standmixer or knead the dough by hand
- round glass or bowl
- dough folder or use a fork
Preparation — 30 minutes
Start with the filling so it can cool off. PEEL and finely chop the onion. REMOVE the seeds of the bell pepper and divide into small pieces. It’s important the pieces are very small otherwise they won’t fit inside the pastechi. Finely chop the spanish pepper, if you like a milder version you can remove the seeds first.
HEAT a bit of oil in a small skillet and sauté the onion, bell pepper and spanish pepper for a few minutes. COOK the ground beef for a few minutes more and season with soy sauce, pepper and salt. Let the filling cool off while you make the dough.
COMBINE flour, baking powder, salt, cane sugar, 2 tablespoons oil and an egg. You can knead the dough by hand of use a standmixer. Gradually ADD 200 ml water until you’ve reached a dough ball.
Finishing the Antillean pastechi — 30 minutes
DUST your work surface and rolling-pin with flour and roll the dough until it’s quite thin. Use a glass or round bowl to create circles of the dough. You can use a form or a fork to close the dough packages. Use a bit of water on the edges and scoop a spoonful of filling into the middle. Press the edges with the form or fork and remove any extra dough with a sharp small knife.
HEAT sunflower oil to about 175 degrees Celsius or 345 degrees Fahrenheit and fry the pastechi until they’re golden brown on both sides. SERVE immediately, enjoy!