Ingredientes para Pastechi Pastry Dough
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Cómo preparar Pastechi Pastry Dough
- In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
- Gradually add ½ cup ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 20 minutes.
- On a lightly floured surface, roll out the dough thinly (about ⅛ inch thick).
- Use a 3-inch biscuit cutter or a glass to cut out rounds.
- Place 1 generous teaspoon of your prepared Pastechi filling onto the center of each round.
- Fold the rounds in half, forming a half-moon shape. Press the edges firmly to seal.
- Crimp the edges with a fork for a decorative finish.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat (350°F/175°C).
- Carefully fry the Pastechi in batches, ensuring not to overcrowd the pan, until golden brown (about 2-3 minutes per side).
- Remove the Pastechi with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve warm. Enjoy with ketchup, if desired!
- Recipe may be halved.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
7g
Carbs
5g
