Moldovan-style Pastechi

Ingredients

In this Moldovan adaptation of Pastechi, we incorporate the traditional pastry-making techniques of Moldova by using a combination of all-purpose flour, butter, and yogurt for the dough. Additionally, we infuse the filling with a blend of Caribbean spices to create a unique fusion of flavors. We alse have the original recipe for Pastechi, so you can check it out.

• For the pastry dough: For the pastry dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1 pound (450g) ground beef or pork 1 pound (450g) ground beef or pork
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the plain yogurt to the flour mixture and mix until the dough comes together. Knead the dough lightly until smooth, then shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the ground beef or pork over medium heat until browned. Add the chopped onion, bell pepper, and minced garlic. Cook until the vegetables are softened.
4. 4.
   Stir in the ground cumin, paprika, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles of dough.
7. 7.
   Place a spoonful of the cooled filling onto one half of each dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges together to seal the pastries.
8. 8.
   Place the pastries on the prepared baking sheet and brush the tops with beaten egg.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
10. 10.
    Remove from the oven and let the pastries cool slightly before serving.

Treat your ingredients with care...

• Ground beef or pork — Make sure to use lean ground meat to reduce the fat content in the filling.
• Bell pepper — Choose a ripe bell pepper with a vibrant color for the best flavor and texture.
• Yogurt — Opt for plain yogurt without any added flavors or sweeteners for the pastry dough.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Experiment with different fillings such as cheese and spinach or chicken and mushroom.
• Serve the pastechi warm with a side of salsa or hot sauce for an extra burst of flavor.
• If you prefer a vegetarian version, substitute the ground meat with cooked lentils or mashed chickpeas.
• Freeze any leftover pastechi for a quick and convenient snack or meal option.

Serving advice

Serve the Moldovan-style Pastechi as an appetizer or main course alongside a fresh green salad. They can also be enjoyed as a snack on their own.

Presentation advice

Arrange the pastechi on a platter, garnished with fresh herbs such as parsley or cilantro, to add a pop of color. Serve them warm to showcase their golden-brown crust.