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 180°C. 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 180°C and cooking for about 20 minutes, until golden brown all over.
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