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Pastechis
Pastechis
Makes 4 Dozen
Dough:
4 cups of flour
1 T. of baking powder
1 T. sugar
2 T. vegetable shortening
2 T. margarine
1 t. salt
1 egg beaten
1 cup of water
Put all ingredients into a large bowl except water. Mix well. Add water, a little bit at a time to form dough. When the dough is pliable, knead it well.
Prepare the meat filling as follows:
1 lb. finely chopped beef without fat
1 T. margarine
1 medium onion, finely chopped
1 small green sweet pepper, finely chopped
1 celery stalk, finely chopped
2 T. raisins
1 T. piccalilli
Hot red pepper, finely chopped, to taste; preferably Madame Jeanette
Soy sauce, freshly ground black pepper, cumin, nutmeg, to taste
In large frying pan combine all ingredients except beef. Cook over medium heat, stirring till well combined and onion and celery are soft. Add beef and cook till well combined while stirring.
Roll the dough into a very thick sheet, then cut out circles about three inches in diameter. Place one tablespoon filling in the center of one pastry circle. Top it with a second circle. Lightly moisten edges and press the circles together. Fold or roll the edges over slightly and flute them as pie crust. Fry the pastechis in deep, hot vegetable oil until golden brown. They may be prepared in advance and heated in the oven just before serving.
We ate Patechi at the breakfast buffet at the Radisson and they were filled with Spinach, not spicy (which I prefer) and delicious. So adapt this recipe to your own taste.
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