Pastechis (antillean Meat Turnovers)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• pastechi pastry dough (recipe posted separately)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green pepper, chopped
• 1 stalk celery, diced
• 1 tablespoon parsley
• 1 large tomato, chopped
• 1 piece hot pepper or 3 -5 drops tabasco sauce
• 2 tablespoons cooking oil
• 1 lb ground beef, seasoned with
• salt
• pepper
• nutmeg
• curry
• 1 bouillon cube
• 1 teaspoon cumin
• 1 tablespoon tomato paste
• 1/4 cup capers (optional)
• 1/4 cup stuffed olives, chopped
• 1/2 cup raisins
• 2 tablespoons worcestershire sauce

Recipe

• 1 saute vegetables in oil.
• 2 add beef and cook until well done.
• 3 add bouillon cube, cumin, tomato paste and if necessary, a little water.
• 4 stir to mix ingredients.
• 5 simmer until bouillon cube is dissolved.
• 6 add remaining ingredients.
• 7 you can do a taste test and make filling as spicy as desired.
• 8 place 1 generous teaspoon of filling on round of pastechi pastry.
• 9 fold rounds in half.
• 10 seal and crimp edges.
• 11 fry in hot oil till golden brown.
• 12 drain on paper towels.
• 13 serve warm!
• 14 (we like to dip our pastechis in ketchup, but they're yummy plain too!).