Vegan pastechi are Antillean pasties with a vegan filling. We make our filling from young jackfruit. In terms of structure, that is very similar to the chicken or cod filling that you use in a pastechi are used to. So enjoy!
You see it more and more: vegan alternatives to well-known dishes and snacks. And we are also regularly asked for it! Especially the demand for a vegan pastechi grows by the day. Of course we had to do something with that…
Now I often find vegan alternatives delicious, but you have to know which meat substitute you use in which recipe. You can make this vegan pastechi for example fill with tofu or vegetarian mincemeat, but personally I find this filling with jackfruit much tastier. Why? Because it tastes so good even after baking juicy stays. The young jackfruit itself has little taste and therefore absorbs the flavor of the sauce well. Also how it breaks down into small pieces after baking is exactly what you want to see in a pastechi.
In the dough of Antillean pastechi you can put milk, butter and egg. This is of course not possible with a vegan version. That is why we choose to work with water and sunflower oil. It is delicious with a little extra sugar. And in the photo you can see how the result will be: super crispy pastechi with a delicious 'flaky' dough.
This recipe is for about 20-25 small vegan pastechi
For the dough
- 400 gr wheat flour
- 175 ml water
- 30 ml sunflower oil
- a good pinch of salt
- 2 tbsp sugar
- 1 tl baking powder
For the filling
- 2 tbsp olive oil
- 1 onion, chopped
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 500 gr (2 cans) young jackfruit in water*
- 70 gr (1 can) tomato puree
- 1 el soy sauce
- 1 tsp smoked paprika
- ½ tl cumin
- ½ tsp coriander
- salt + hot pepper to taste
*make sure you buy young jackfruit in water or “brine” (so no ripe jackfruit in syrup, it tastes sweet!). These can be found in the toko or supermarket. I use the fair trade cans that you can find at Albert Heijn.
- oil, for frying
Preparation of the vegan pastechi
Start making the dough. To do this, mix all the ingredients from the first list in a bowl. Knead them well until the mixture forms a firm dough. Is the dough too sticky? Then add some extra flour. Is it just too dry? Then add some extra water.
Then put the dough in the bowl and cover with plastic wrap. Let it rest while you make the filling for the vegan pastechi makes.
Then drain the cans of jackfruit well and cut the pieces of jackfruit into strips. Then heat the olive oil in a frying pan and fry the onion and bell pepper until the onion is translucent. Then add the jackfruit pieces.
Then add the tomato paste, soy sauce and spices. Let the jackfruit simmer for 10 minutes and season the filling with salt and hot pepper. After this time you can mash the jackfruit very finely with a potato masher or spoon, so that you have a filling that resembles fluffed chicken or cod.
Then roll out the dough into a sheet of about 3 mm thick. Then cut out circles that you fill with a tablespoon of the filling. Wet the edges of the dough circles and fold them in half. Then press the edges well with a fork or use a ravioli mold to make the vegan pastechi to squeeze. Continue until the dough or filling is used up.
Now heat the oil in a pan or deep fryer to 170°C. Fry the vegan pastechi Bake for about 5 minutes, until they are cooked through and golden brown. Finally, let them cool on kitchen paper before serving – enjoy your meal!
are you crazy about pastechi And don't they have to be vegan? Then try our pastechi with tuna!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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