Pastechi Pastry Dough
Master the art of Caribbean street food with this versatile Pastechi Pastry Dough recipe, a golden gateway to creating Aruba's beloved savory hand pies. This easy-to-follow dough recipe combines a perfect balance of all-purpose flour, creamy butter, and a touch of baking powder for a flaky, tender texture. Enriched with a hint of sugar and an egg-water blend, the dough is effortlessly pliable, making it ideal for encasing your favorite fillings, from spiced meats to gooey cheeses. The recipe includes a brief resting period to ensure optimal workability before frying to crisp perfection in hot oil. Perfect for parties, snacks, or a tasty introduction to Caribbean cuisine, this dough will help you craft authentic Pastechi with ease. Whether you're a novice cook or an experienced baker, this foolproof recipe promises irresistible results with every bite.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Unsalted butter
- 1 teaspoon Baking powder
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 unit Large egg
- 120 milliliters Cold water
- 500 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl or on a clean work surface, combine the all-purpose flour, baking powder, sugar, and salt.
Cut the unsalted butter into small cubes and add to the dry ingredients. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk the egg with the cold water. Create a well in the center of the flour mixture and pour in the egg-water mixture.
Use your hands to gradually mix the liquid into the dry ingredients, forming a dough. Knead it gently on a floured surface until smooth, about 5-7 minutes.
Wrap the dough in plastic wrap or cover with a clean kitchen towel. Let it rest at room temperature for at least 20 minutes. This allows the gluten to relax and makes the dough easier to roll.
After resting, divide the dough into smaller portions and roll each out to about 2-3 millimeters thick. Use a round cutter (about 10 cm in diameter) to cut out circles.
Place your desired filling in the center of each dough circle, folding the pastry into a half-moon shape and sealing the edges by pressing with a fork.
Heat the vegetable oil in a deep pan or fryer to about 180°C (350°F). Fry the filled pastries in batches, turning occasionally, until golden brown and crisp, about 3-5 minutes per batch.
Remove the pastechi from the oil and drain on a plate lined with paper towels.
Serve warm and enjoy your authentic Caribbean-inspired Pastechi!
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
