Pastechis Antillean Meat Turnovers
Transport your taste buds to the vibrant Caribbean with Pastechis Antillean Meat Turnovers, a deliciously golden and crispy hand pie bursting with savory flavors. These irresistible turnovers feature a buttery, flaky homemade dough encasing a spiced ground beef filling blended with onions, garlic, bell peppers, tomato paste, and a hint of Worcestershire sauce. The dough is carefully folded and crimped to lock in the rich, flavorful filling before being fried to perfection, creating a crispy exterior that contrasts beautifully with the tender, flavorful filling inside. Perfect as a snack, appetizer, or party treat, these Antillean favorites are best served warm with a side of hot sauce. Simple to prepare yet utterly delicious, they showcase the culinary influences of the Caribbean in the most satisfying way. Keywords: Pastechis recipe, Antillean meat turnovers, Caribbean appetizer, deep-fried meat pies, savory hand pies.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.75 cups unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 cup milk
- 1 pound ground beef
- 1 large onion, finely diced
- 2 cloves garlic cloves, minced
- 0.5 cup green bell pepper, diced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon hot sauce (optional)
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 3 cups vegetable oil (for frying)
- 1 large egg, beaten (for sealing)
Instructions
In a mixing bowl, combine the flour, baking powder, and salt.
Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the milk and knead the mixture until it forms a soft, smooth dough. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
While the dough rests, heat a skillet over medium heat and brown the ground beef. Drain off any excess fat.
Add the onion, garlic, and bell pepper to the skillet, cooking until softened, about 5 minutes.
Stir in the tomato paste, Worcestershire sauce, hot sauce (if using), paprika, and black pepper. Cook for another 2-3 minutes. Remove from heat and let the filling cool completely.
Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into 5-inch circles using a round cutter or bowl.
Place about 2 tablespoons of the meat filling onto one half of each circle. Brush the edges with beaten egg, fold the dough over the filling, and seal the edges by crimping with a fork.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the pastechis in batches, 2-3 minutes per side, until golden brown.
Transfer to a plate lined with paper towels to drain any excess oil.
Serve warm and enjoy your Antillean Meat Turnovers!
Nutrition Facts
Calories |
9279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 873.7 g | 1120% | |
| Saturated Fat | 179.2 g | 896% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.4 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 376 mg | 29% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2653 mg | 56% | |
*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.
