Caribbean Street Food - Pastechi | Fey Elias | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

14 Lessons (26m)
    • 1. Intro

      0:33
    • 2. Ingredients

      2:17
    • 3. Dough

      5:22
    • 4. Meat

      2:32
    • 5. Cheese

      0:55
    • 6. Tuna

      1:12
    • 7. Chicken

      2:12
    • 8. Vegan

      1:40
    • 9. Forming the Pastechi

      3:44
    • 10. Frying method

      2:00
    • 11. Baking method

      0:44
    • 12. Class Project

      0:34
    • 13. Troubleshooting

      1:18
    • 14. Outro

      0:27
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About This Class

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In this class you’ll learn the recipe and method for making pastechi, one of the most popular street food from the Caribbean island Curacao.

Pastechi is a savory handpie that can be doughy or crispy and flaky with a variety of different fillings. Usually pastechi is filled with a meat, chicken, fish or cheese filling.

In this class we’ll explore the method of making the dough for the pastechi and the different fillings and how to prepare the pastechi. I’ve also included a recipe for vegans.

Meet Your Teacher

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Fey Elias

Cooking Traditional Cuisine with a Twist

Teacher

Hello, my name is Fey Elias and I want to tell you a little about me. 

My love of cooking definitely came from my mother. It was great to see her cook and bake in the kitchen, getting to see the whole process from start to finish. Not to mention the smells, the wonderful fragrant smells. 

My mom mainly cooked dishes from the Dutch Caribbean, but she was fascinated by cooking channels and always challenged herself to making dishes from different countries. 

As I moved half a world away, I began my own love story with food, exploring new cuisines and learning new techniques. As a teen I really wanted to go to culinary school, but instead I studied Organizational Psychology.

Cooking became my hobby. I especially love making dishes from South Europ... See full profile

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Transcripts

1. Intro: hi and to welcome my name is Fay A Leo's. I will teach you how to make the Caribbean street food called past 80 Bust Itchy Issa Savory hands by from the ABC Islands. The most popular flavors are meat and cheese. In this class, you will learn how to make past ejido, how to make the flavors and how to shape and cooked pasta itchy, Let's dive right in. 2. Ingredients: in this video, I wanted to give a quick overview off the ingredients used when making the different hostages flavors. Most flavors used the same ingredients, so it's how I need to know which ones you will need. It should be easy to get most of the ingredients with the exception of the cheese plasticky . Most of the flavors include lions garlic, which isn't traditional, but I think it adds a nice flavor. Raisins and capers. Tomato based seasoning. I love fusing curry powder on soy sauce and to round out of flavour, a bit of hot sauce or fresh peppers. An essential ingredient is Piccoli, a sort of pickle from the UK. If you can't find it, use your favorite relish or chopped pickles and mustard. You also needs bell peppers. Most traditional recipes call for green bell peppers, but I think they taste bitter so you can choose whichever you like. It's often having to chop your vegetables when your dough is resting in the fridge. I will show you my method. Here. Chop the onions into cubes, also roughly chop the garlic. You can also use a micro plane if you prefer. You can also choose to skip the garlic completely. I like the taste of garlic. So I added in my recipes, Instead of using hot sauce, I cut off a small bit off pepper. In this case, a madam, she net This pepper is spicy, so remember to wash your hands a knife after chopping it. Do not rub your eyes. Lastly, culture bell pepper and put everything into bulls if you haven't already. 3. Dough: right now, I'll teach you how to make the dough for the posterity. In this video, I'll show you dough I normally make for my bust itchy, which is crispy and flaky. I will also show you a doe that's made without eggs on a suitable for feed in past itchy. You will need 500 grounds of all purpose flour, one tablespoon of sugar, one teaspoon each of sea salt and baking powder. You also need four tablespoons or 60 grams of butter two tablespoons or 30 grams of odorless coconut, all one egg and water. I typically use between 202 150 milliliters of water, depending on the flower I use. First you want are the dry ingredients together at the flower should know salt and baking powder in a bull mixed with a whisk or fork. Whatever you have, distribute the coconut oil and border in the flower. It's easier if you've already cut the butter into cubes or slices coated with flour. Crack the egg into a bull and whisk it together. Make sure you have clean hands. For dis portion. Smash the butter into disk into the flower. Makes the butter in the coconut oil into the flour with your hands until you get a crumbly dough. You want to make sure that you don't have any big pieces of butter or coconut oil left, but you don't have to overwork the dough. I'm crumbling the big pieces between my finger on looking for big pieces in the dough. Well, you've mixed the butter and all into the flower. Add your egg and about two tablespoons of water makes this into the dough. I don't want my hands to get sticky, so I'm using my fork for it is, but keep adding water until your dough comes together. You can add till 150 milliliters at once and then add in the water bit by bit. The dough should start to form into a ball. When you get to that stage, you can turn your dough onto your work station. Get any pieces of dough off your hand. You want to knead the dough till everything comes together and becomes a softball. If you poked the ball with your fingers, it should leave an indentation. The dough Terrorists apart easily. Rapido and plastic wrap and store your dough in the fridge for 30 minutes. You can keep it there for up to three days now onto the egg free fig Indo. For DeSisto, you will need 500 grounds of flour, one tablespoon of sugar, two teaspoons of baking powder and one teaspoon of salt. You also need five tablespoons or 75 grams of coconut oil and water. I used about 320 milliliters. You also need one tablespoon off liquids oil. Combine all the dry ingredients and wisdom together after coconut oil to the flour and mix by for go by hand. At this stage, I find it easier to do it with a fork. Then by hand. I want a crumbly texture, so I'm breaking up the chunky bits off the coconut. Oh, I initially add about 1/4 of a cup of water to the bull. You also want to add one tablespoon of oil and then start adding war water. Keep adding water until your dough starts to form into a ball. Turn the dough onto your workstation and need till the dough comes together. Scrape off all the dry pieces of dough that aren't absorbed by the big piece of dough and discard that. Wrap your Joe in plastic wrap or something similar and store your dough in the fridge for about 30 minutes. In the meanwhile, we can make the filling. 4. Meat : For this recipe, I'm using a blend of minced pork and beef, but 500 grounds or £1. You can also just use pork or just beef. He needs mincemeat that has a bit of fat, so lean, minced beef isn't a good choice. You want to cook the mince meat till it's not pink anymore. Not more than that. When you're mincemeat isn't think anymore. Transfer irritable in the same pan at one chopped medium iron and saute it until it's translucent. Next, add one medium chopped bell pepper and sauteed for about two minutes. If the bottom off your panis browning, scrape the bottom so it doesn't burn. Add to chop close of garlic and blunt teaspoon off minced spicy pepper. If you're using this, if you're using hot sauce. Reese served this for later. When you can start to smell the garlic after about 1 to 2 minutes, you can add the mincemeat back into the pan. Stir dim ends, meet in and make sure to scrape the bottom off the pound. Also, add a hand full of races and one teaspoon of capers. You can roughly chopped them if you want, but I left him whole at one tablespoon of tomatoes based and stir into your mixture, incorporated well before you add one teaspoon of curry powder and one tablespoon off soy sauce. Also add one big tea. Spoon off baker. Really make sure everything is well incorporated before you turn off the stove. If you're using hot sauce, use hot sauce at this point, make sure it stays your filling. Do you like it? Do you think it's missing something? I recently switched soy sauce brands, and this one isn't as strong as my previous one, so I needed to add one more tablespoon of soy sauce. You can transfer this mixture to a bull and let it cool down before you start filling your post itchy. 5. Cheese: this recipe is very simple. You need to ingredient well. One this optional. First you need cheese. I'm using an H Gouda cheese. It tastes better than the young Gouda, but you can use the 12 if you don't have good a cheese. Choose a cheese with a mild flavor that melts well. You don't want to great the Ryans of the cheese, So cut these off. Great. About 200 grounds of cheese. You're seconds Ingredient. IHS Piccoli. You will need to put a bit of pickle really in each. Posterity. This is for added flavor. You can skip this if you want, but she's in a bull and put it aside for your past itchy. 6. Tuna: turn your stuff on medium low. Add one tablespoon of all to skillet. Add one count of tuna to your pan. I used tuna and water, but you can also use to not an oil. You want to add one small chopped red iron and cook this for about 1 to 2 minutes. You also want to add 1/4 off a chopped bell pepper, one tablespoon of raisins and 1/2 a teaspoon of capers. You also need half a teaspoon of curry powder and one tablespoon of soy sauce. Also add one teaspoon of tomato paste on speaker. Really, you won't get a lot of filling with this recipe, but enough for four or five STG. If you want more tune affiliate double or a triple the recipe. 7. Chicken: For this recipe, you will need 300 grounds of chicken breast or chicken Thai. We're boiling the chicken in plain water so we can shred them to use in a recipe covered a chicken with enough water to submerge and bring to a boil. After your chicken boils, let it simmer for eight minutes on medium low. Check one chicken breast to see if it's white on the inside and turn off your stove. I put my chicken in an ice bath to stop them from cooking further, and so I don't have to wait long to show the chicken. Track the chicken by hand or in a food processor. When you've shredded your chicken, put it in a bull and proceed with the rest of the recipe at one tablespoon of all to a pan and add one medium chopped onion. Cook until translucent and add to chopped close of garlic and one teaspoon of chopped ginger. I add a ginger instead of a pepper so tae for one minute. Add half of the chopped bell pepper and so tae for another minute as your shredded chicken . You also want to add one teaspoon of curry powder and gift at a quick stir before adding in one tablespoon of soy sauce at a handful of races and one tea. Spoon off capers. Also add one tablespoon of tomato paste and one teaspoon off pickle. Really, if you need to add a bit of water to incorporate everything, you can add it as well. Set aside in a bull and let it cool down before putting it in the past itchy. 8. Vegan: I was figured for two years, and in those two years I really crazed past itchy back. Done, I wrote a blogger, and I made a past itchy recipe using seitan. This time I'm using lentils. You will need one cup of lentils, or about 150 grams. We're adding flavor to the lentils, so you will need to add to crush garlic, crows one cube of flexible pre on, or just use vegetable stock instead on one belief at two cups of water or two cups of vegetables. Talk, stir and bring to a boil. When almost all of the water has evaporated. Pick out the garlic cloves on belief at one diced carrot and half off a chopped bell pepper to the pan and stir. Also, add one big tea spoon off tomato paste and one teaspoon off me so to the lentils. Check if your lentils are done, if not at some hot water, and let him cook longer at one teaspoon of pickle. Early two year lentils. Put your lentils in a bull and let them cool down before putting them into the past. H E 9. Forming the Pastechi: in this video, I'll show you how to form posterity. Take your dough out of the fridge and cut the dough in half with a bench scraper, wrapped a piece of dough in the plastic wrap we used before. You can cut the dough into five equal pieces for bigger busted she or six equal pieces for smaller postage. E. Make sure they're roughly about the same size. You want to roll one piece of dough into a ball and flatten it with the palm of your hands into a disc. This makes it easier to roll out with a rolling pin. Roll the dough out into a circle. How big the circle ISS depends on here. Doh. I tend to roll my dough from the center towards me, making sure the edges are thinner than the center. I also keep rotating my dough so it doesn't stick, and I don't have to use a lot of flour. You want to measure your filling out with a tablespoon, and you want to keep a bull off clean water close by. When filling the bust itchy, make sure you don't use more than two tablespoons of filling. Used the water to what edges of the past itchy and fold the past itchy onto itself. Lightly press on apostasy to get rid of any air while pressing both sides of the bust egy together. This is important because you don't want him to burst open when you're frying them. Right now, I'm showing you the traditional crimping stall for the best itchy with one finger, you fold the dough onto the bus, itchy and with the other finger. You bench it in place. You can also use a dumpling mold and follow the instructions for that. I'm showing you the cramping fold in slow motion here. One finger goes under an over while the other finger keeps pressing down, making sure it's closed. Here, you can see how thin your dough needs to be. It's not Baber thin, so you can't see your fingers to Ruth. If you don't want to cramp your past itchy, you can use to fork method. Simply press all the air out of your past itchy and press decides together. Grab a fork and press it into the past. Ejido go all the way around the edges, making sure you don't press into the past. Itchy, just the edges. As you can see, he get these very cool ridges. If you're making smaller plasticky, make sure to use a little less filling all of the flavors used. The same method? Asked the one I showed before. For the cheese busted, however, you can add a dollop off pickle really to the shredded cheese before you close the past itchy. This is optional, however. 10. Frying method: past itchy are traditionally fried before frying. You want to book a hole in each bus city to prevent them from bursting open. Prepare your favorite trying all until it's about 170 degrees Celsius, or 340 degrees Fahrenheit on medium heat. If you have a leftover piece of dough, it's perfect to test the temperature of the oil. If it starts to bubble. You know that the oil is ready at your prostate into the oil and keep during them every minute or so. Make sure that the oil doesn't bubble too much. If so, turn down the heat a little. You're looking for a golden color on the crust. This will take around 3 to 5 minutes, depending on your stove on a post it you're done. Put them in a cve or on a cooling rack to cool down the Boston She I'm holding in my hand right now is the egg free dough, and the rest of the post itchy are made with the regular dough when you make more than one filling its honey to mark each flavor with a different stall. So you know which flavor is which I just want to cut into each flavor to show you guys when looks like on the inside This is the lentil post, itchy or defeat in past itchy the chicken past 30 The meat posterity the tuna. Posterity, Onda cheese, posterity. You can also freeze uncooked Masucci and freedom later if you want. 11. Baking method: If you don't want to friar posterity, you can bake them in often. Preheat your oven at 200 degrees Celsius or about 400 degrees Fahrenheit. You want to use non dairy milk for your past, itchy if you're making the feeding past itchy, or you can use egg wash if you're baking regular past itchy. Baked the postage E for 20 to 25 minutes till the turn. Golden brown. They will have puffed up slightly. Let him cool down for about 10 minutes before you eat them. Enjoy. 12. Class Project: I would love it If students of this class made their own posterity, you can use one of my recipes, or you can go and make your own flavor combinations. If you do please post a picture and the student gallery or put a picture up on instagram with the hashtag Caribbean street food and bust itchy, then I can find it hope to see your project soon. 13. Troubleshooting: when making facility a lot can go wrong. For example, your dough might be a bit too dry if you see crumbs fall offers. Oh, you might need to add a bit more water. Keep adding to the dough till you're do. It's no longer dry your dough shin bi sticky If that's the case at more flour, another problem you can encounter is that you haven't closed toe edges off the Boston actual. This can cost apostasy to burst in a pan book one more hole into the past, itchy and press down on the edges to make sure it's sealed. Another problem is over, filling your past itchy. If you do this, it becomes difficult to seal your post itchy. Take a little bit off the filling out and make sure your edges are sealed. You can also get very dark hostages. If your oil is too hot instead of golden brown, your prestigious will be a lot darker. He can still eat them, but you run the risk of eating raw dough. Turn down the heat 14. Outro: Thank you so much for watching this class. I hope you enjoyed it. Yes. So please leave your view. Did you know I also make sweet treats? You can watch my class on central area A six ingredient type of fudge made with nuts. You can also follow me if you want to be notified of other classes in the future. Thanks again.