• Beef filling
  • 2 tablespoons of olive oil
  • ½ small onion, finely mined
  • ⅛ of a medium sized green bell pepper, finely diced
  • ½ teaspoon of paprika powder
  • ½ teaspoon of cumin
  • ¼ teaspoon of nutmeg
  • 300 grams of ground beef
  • 1 tablespoon of raisins
  • salt & pepper to taste
  • Tuna filling
  • 2 cans with tuna chunks (300 grams of tuna)
  • 2 tablespoons of olive oil
  • 1 small onion, finely chopped
  • 3 cloves of garlic
  • 1 small tomato, diced
  • ½ teaspoon of paprika powder
  • 1 teaspoon of piccalilli
  • ½ tablespoon of capers
  • 1 tablespoon of raisins
  • Pastechi dough
  • 1 tablespoon of oil
  • 1 tablespoon of butter
  • 500 grams of flour
  • ½ teaspoon of salt
  • 1 tablespoon of sugar
  • 7 grams of baking powder
  • 150-200 ml of water
  • *Sunflower oil to fry the pastechi’s


  1. Beef filling
  2. Heat the olive in a skillet on medium heat
  3. Add the onion and bell pepper, cook until the onions are translucent
  4. Add the paprika powder, cumin and nutmeg and cook the spices for about 30 seconds
  5. Then add the ground beef, mix often, until beef is fully cooked
  6. Mix in the raisins and remove the skillet from heat
  7. Let cool off.
  8. Tuna filling
  9. Drain the tuna cans of oil, or water and shred with a fork into smaller chunks
  10. Heat the olive in a skillet on medium heat
  11. Add the onion and garlic, cook until the onions are translucent
  12. Add the tomatoes and cook until the tomatoes begin to soften
  13. Add the tuna and sprinkle the paprika powder over the tuna
  14. Mix the onions, tomatoes and tuna well
  15. Add the piccalilli, capers and raisins and mix well with the other ingredients
  16. Remove the skillet from heat
  17. Let cool off
  18. Pastechi dough
  19. Mix the oil and butter to a paste in a small bowl or cup
  20. In a large bowl add the flour, salt, sugar and baking powder and mix well
  21. Add the oil and butter mixture and a little bit of the water
  22. Start kneading the dough, add more water if needed, until the dough comes together
  23. Roll the dough in a ball and cover with clingfilm and set aside.
  24. Assemble
  25. Cut the dough in about 12-15 equal sized pieces, and shape into balls and cover
  26. On a lightly floured surface roll out the dough in a 10-15 diameter round that is +/- 0.5 cm thick
  27. Fill the dough in the center of the round with 1 tablespoon of filling
  28. Leave a border at the edge of about 1 cm
  29. Brush the edge of the dough with a little bit of water and fold one half over the filling
  30. Seal by pressing down the edges with your fingers or a fork.
  31. Heat oil in a deep pan
  32. Carefully place max. 2 pastechi’s in the oil and cook on each side till golden brown
  33. Remove and drain on kitchen towels


Do you to try want a different filling? These are the other ones I know about.

Gouda Cheese (Perfect for breakfast)
Just fill the pastry with about 1 tablespoon of grated Gouda cheese

Chicken (A great option)
Follow the recipe of the beef filling
Replace beef with shredded chicken

Salted cod (The first choice for a lot of people)
Follow the recipe of the tuna filling
Replace tuna with desalted shredded cod
Desalt the cod by boiling water in a large pan
Add the cod and lower the heat to a soft simmer for 10 to 15 minutes
Discard the water and rinse the fish with cold water
Remove the skin and bones
Shred the fish with your fingers or with a fork (If you put this in a kitchen machine you’ll get fish paste)
* Don’t add salt to the dish, until you finish cooking and have tasted it.