Pastechi de Boeuf (Beef Pastechi) is a traditional Saint-Martin Creole recipe for a classic snack of deep fried pastries with a spicy minced meat filling. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Beef Pastechi (Pastechi de Boeuf).
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This is a classic Saint Martin creole snack or starter of fried pastry with a spicy beef filling. These are the same pastechi that are prepared with different fillings throughout the Caribbean. Typically served as snacks, these are also great party food.
Ingredients:
For the Pastry:
1 egg
210ml (14 tbsp) vegetable oil
½ teaspoon salt
120g flour
5 or 6 tbsp ice-cold water
1 egg yolk, for egg wash
For the Filling:
500g minced (ground) beef
2 medium-sized onions, chopped
1 large green bell pepper, chopped
1 garlic clove, finely chopped
1 red chilli, chopped
2 eggs
salt and freshly-ground black pepper, to taste
2 tbsp olive oil
Method:
To prepare the pastry: Mix together the vegetable oil, salt, and beaten egg in a mixing bowl. Add the flour, a little at a time, until its all incorporated.
Now blend in enough of the water to bring everything together as a dough. Knead the resultant pastry thoroughly then shape into a ball, cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 20 minutes.
In the meantime, prepare the beef filling: In a bowl, mix all the ingredients (except the eggs) in a mixing bowl.
Place a heavy-based pan over medium heat. Add the oil and fry the meat mixture until the meat is browned (about 5 to 7 minutes). Take off the heat and pour off any excess fat into a bowl. Allow the meat to cool slightly. Beat the two eggs in a bowl then add to the meat mixture, stirring thoroughly to combine.
Once chilled, turn the pastry out onto a floured work surface and with a floured rolling pin roll the pastry out into a thin sheet. Cut out 7.5-8cm circles from the pastry, re-rolling the scraps and cutting out more circles.
Place a tablespoon of the meat filling in the centre of each pastry circle. Moisten the edges of the pastry then fold the pastry into a half-moon, firmly pressing the edges with the tines of a fork to seal. Brush over the filled pastries with the beaten egg yolk to glaze. Prick the surface of the pastechi with the tines of a fork.
Heat oil in a deep fryer, wok or deep pan to 180C. Once hot drop in the pastechi and fry until golden brown all over.
You can also bake the pastechi by arranging them on a greased baking tray, transferring to the centre of an oven pre-heated to 180C and cooking for about 20 minutes, until golden brown all over.
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