Seafood Pastechi is a traditional Aruban recipe for a classic breakfast dish, snack or starter of pastry with a prawn and crab filling that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Seafood Pastechi).
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This seafood version of Pastechi is prepared in much of the former Netherlands Antilles, specifically Aruba, Curaçao, Saba and Sint Eustatius.
Ingredients:
For the dough:
250g plain (all-purpose) flour
1 tsp baking powder
2 tsp salt
4 tbsp unsalted butter, cold and diced
120ml cold water
For the Seafood filling:
300g cooked prawns, chopped
200g cooked crab meat, shredded
45g diced bell pepper
2 tbsp fresh coriander leaves, chopped
1 tbsp lime juice
1 tbsp Old Bay seasoning
Salt and freshly-ground black pepper to taste
Vegetable oil for deep frying
Method:
Begin with the pastry: Sift together the flour, baking powder, and salt into a large mixing bowl. Add the cold cubed butter and use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the cold water, mixing until a smooth dough forms. If the dough is too sticky, add a little more flour. Cover the dough with clingfilm (plastic wrap) and let it rest in the refrigerator for at least 30 minutes.
In the meantime, prepare the seafood filling: Mix together the prawns, crab meat, diced bell pepper, chopped coriander, lime juice, Old Bay seasoning, salt and black pepper. Ensure everything is thoroughly combine and well mixed. Set aside until needed.
Once the dough has chilled, remove from the refrigerator and divide into golfball-sized pieces. Dust with flour then roll out into circles about 3mm thick.
Place a tablespoon of your filling in the centre of each dough circle. Fold the dough over the filling to form a half-moon shape, then use a fork to crimp the edges and seal the pastechi.
Heat the vegetable oil in a deep fryer, wok or large, deep, saucepan to 180°C. Once hot, carefully place the pastechi in the hot oil, a few at a time, and fry until golden brown on both sides, about 3-4 minutes per side (remember to flip them over half way through cooking). Remove with a slotted spoon and drain on kitchen.
Serve the Pastechi hot or at room temperature, with your favourite dipping sauce (hot pepper sauce or pika would be typical) or enjoy them on their own as a delicious snack or starter. These are also a traditional breakfast dish.
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