Cheese Pastechi is a traditional Curaçaoan recipe for a classic breakfast dish, snack or starter of pastry with a mixed cheese filling that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Curaçaoan version of: Cheese Pastechi.
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This cheese version of Pastechi was one of the originals in the Netherlands Antilles and is prepared pretty much everywhere the Dutch established colonies: Suriname, Aruba, Bonaire, Curaçao, Saba, Sint Eustatius and Sint Maarten.
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
Vegetable oil for deep frying
For the Cheese filling:
85g grated Gouda cheese
20g grated Edam cheese
10g grated Parmesan cheese
40g diced ham (optional)
25g spring onions, chopped
Salt and freshly-ground black pepper, to taste
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 your cheese filling: In a bowl, mix together all the grated cheeses, diced ham (if using), chopped spring onions (white and green), salt, and black pepper until thoroughly and evenly combined.
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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