cookingwithliz
Assistant Cook
I just returned from Bonaire NA where we scuba dive every year. I finally found a recipe for these wonderful little meat pies that the street vendors serve at Carnival. The filling can be either meat, chicken or fish. The chicken is my favorite.
Chicken Pastechis
Ingredients for the Filling:
4 limes
2 pounds of chicken (breast and thighs)
salt
pepper
poultry seasoning
1 cup minced onion
Procedure for the Filling:
Rub the chicken pieces with the lime juice. Season with salt, pepper and poultry seasoning. Add minced onion. Let marinate for several hours. Arrange pieces in a shallow baking dish. Brown the chicken under a broiler, then bake at 350F for one hour.
Dough Ingredients:
6 cups flour sifted
3 heaping Tablespoons of butter
3 heaping Tablespoons of shortening
1 1/2 Tablespoons of salt
2 eggs
1 1/2 cup water.
Procedure for making Dough:
Cream the butter, shortening, eggs and salt. Add 2 cups of the sifted flour to the creamed mixture. Add, a little at a time, the 1 1/2 cups water. Continue adding flour two cups at a time until it is absorbed in the mixture. When dough is pliable, knead it well.
Roll the dough into a very thin sheet, cut out circles (3 inches in diameter) Place one tablespoon of filling in the center of half of the pastry circles. Top with the remaining circles. Moisten edges and press together. Fold the edges over and press with a fork. Fry until golden brown.
Makes 4 dozen
You can make in advance and reheat in the oven.
Chicken Pastechis
Ingredients for the Filling:
4 limes
2 pounds of chicken (breast and thighs)
salt
pepper
poultry seasoning
1 cup minced onion
Procedure for the Filling:
Rub the chicken pieces with the lime juice. Season with salt, pepper and poultry seasoning. Add minced onion. Let marinate for several hours. Arrange pieces in a shallow baking dish. Brown the chicken under a broiler, then bake at 350F for one hour.
Dough Ingredients:
6 cups flour sifted
3 heaping Tablespoons of butter
3 heaping Tablespoons of shortening
1 1/2 Tablespoons of salt
2 eggs
1 1/2 cup water.
Procedure for making Dough:
Cream the butter, shortening, eggs and salt. Add 2 cups of the sifted flour to the creamed mixture. Add, a little at a time, the 1 1/2 cups water. Continue adding flour two cups at a time until it is absorbed in the mixture. When dough is pliable, knead it well.
Roll the dough into a very thin sheet, cut out circles (3 inches in diameter) Place one tablespoon of filling in the center of half of the pastry circles. Top with the remaining circles. Moisten edges and press together. Fold the edges over and press with a fork. Fry until golden brown.
Makes 4 dozen
You can make in advance and reheat in the oven.
