Pastechi are the go-to street-food snack of Aruba β crispy, half-moon pastries filled with spiced gouda cheese, ground beef, or tuna. Sold from roadside stands and bakeries, they are especially popular as a quick breakfast paired with a strong cup of coffee. The dough is made with flour and butter, rolled thin, filled, and then fried to a flaky, blistered gold.
Serves 12
Mix flour and salt, rub in butter until crumbly, then add cold water gradually to form a smooth dough. Rest 20 minutes.
For cheese version: season grated Gouda with pepper. For meat version: brown ground beef with sofrito, season well, cool.
Roll dough thin (~2 mm), cut circles (12 cm diameter), place a tablespoon of filling on each half.
Fold dough over filling, press edges firmly, crimp with a fork. Deep-fry at 175 Β°C for 3β4 minutes until golden. Drain on paper.
Keep dough cold for a flakier result.
Seal edges tightly to prevent filling from leaking during frying.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Tuna and onion filling is equally popular.
Bake at 200 Β°C for 20 minutes for a lighter option.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh; reheat in an air-fryer for 3 minutes to restore crispiness.
Pastechi evolved from the Dutch influence on Aruban cuisine, similar to the empanada tradition found throughout Latin America.
Yes β freeze after sealing and fry directly from frozen, adding 2 extra minutes.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum β what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (70g / 2.5 oz) Β· 12 servings total
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