Serves: Makes 4 Dozen
METHOD / DIRECTIONS:
Prepare the meat filling for keshi yena,
Sift and set aside:
6 cups flour
3 heaping Tbs. butter
3 heaping Tbs. shortening
1 1/2 Tbs. salt
1 or 2 eggs
Add two cups of the sifted flour to the shortening mixture.
Add, a little at a time:
1 cup water
Continue adding flour two cups at a time until it is in the mixture. When the dough is pliable, knead it well. Roll the dough into a very thin 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 piecrust.
Fry the pastechis in deep, hot fat until golden brown. They may be prepared in advance and heated in the oven just before serving.
The versatile pastechi is a plump little pastry filled with spicy meat, shrimp or fish. It appears everywhere and around the clock - at coffee, tea or cocktails, at beach parties or on the most formal buffet tables. Surprisingly light and delicious, pastechis should be prepared in abundance for they disappear rapidly. Pastechis are called patties in the Windward Islands.