Pastechi karni – tasty Antillean minced meat patties. With our recipe you make this snack Aruba, Bonaire en Curaçao from now on yourself!
What is a pastechi?
Pastechi are Antillean pasties filled with… everything! We put in minced meat, or tuna, or cheese. There are many different types of filling. you make the pastechi of a thin layer of soda dough and a generous spoonful of filling. This makes them nice and crispy and super tasty! This recipe is for the pastechi with minced meat as a filling
In our cookbook 'The Complete Antillean kitchen' can be found next to this recipe for pastechi with minced meat also the other versions. Did you know that there are no fewer than 300 recipes in our book? All Antillean recipes from snacks to cakes and from main courses to drinks are included! You can now shop the book for only € 24,95 and of course it will be delivered to your home for free.
Pastechi for breakfast or at a party?
In the Antilles you can take the pastechi can be found at bakeries or snack bars. They are usually a size bigger than the ones you get at a party. You will mainly find this version in the morning, because it is a kind of take-away breakfast 'at our place'. Very tasty of course… but maybe not so good to eat every day.
Pastechi's are also ideal as a snack or as part of an Antillean buffet. At a party, the pastechi made a bit smaller. They usually have a diameter of about 10-12 centimeters. For folding the pastechi you can (as in the video below!) use a special shape. You can find this form (among others) at bol.com .
This recipe will make about 20-25 small pastechi.
for the filling
- 500 grams (beef) minced meat
- 25 gr butter or margarine
- 1 medium onion, finely chopped
- 2 tablespoons of raisins
- 1 small green pepper, finely chopped
- 1 celery stalk, finely chopped
- 1/2 Madame Jeanette pepper, finely chopped
- 1 tbsp tomato ketchup
- Soy sauce and black pepper to taste
for the dough
- 500 gr wheat flour
- 1 sachet of baking powder
- 1 teaspoon salt
- 2 tablespoons of sugar
- 2 tablespoons of oil
- 1 beaten egg
- 200ml water
Preparation of the pastechi karni:
We start by making the filling for the pastechi. To do this, melt the butter in a large frying pan and add the chopped onion, the bell pepper, the celery and (optional) the Madame Jeanette pepper. Saute this together until the onion is translucent.
Then add the minced meat, along with the raisins. Cook until the meat is cooked through. Finally, add the ketchup, soy sauce and salt and pepper to taste. Stir the filling well again until it is a homogeneous mixture. Then let the filling cool while you continue making the dough.
Making the dough
Place all ingredients — except the water — in a bowl, then mix well with a spoon. Then add the water little by little and knead it into a smooth dough. Is the dough too sticky? Then you can add some extra flour. Is it just too dry? Then add some water!
Once you've kneaded the dough, it's best to let it rest under plastic wrap for about 30 minutes. This makes it extra soft and easy to roll out.
Then roll out the dough until it is about 3 mm thick. Then cut circles out of the dough and fill with a tablespoon of the filling. Brush the edges of the circle with some water and fold the dough in half. Press the edges well with a fork.
TIP: You can also use 'n pastechiuse shaper. I find that a lot more convenient myself. The pastechi they will all be exactly the same size. We use the following set at home – it's not expensive and you immediately have 4 different sizes! You can also immediately use the bottom of the shape to stick out the circles. Useful!
When you all pastechi It's time to bake! Preheat a frying pan or pan with oil to 170 degrees. fry the pastechi then in the oil until golden. This will take about 5-7 minutes. Finally let them cool down on kitchen paper – enjoy your meal!
Prefer a video?
In this video of the tuna patties you can see exactly how to make (the dough of) the pastechi makes, folds and bakes:
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