Aruba cooking: Pastechi de Keshi recipe

- Whether you're planning your next vacation or throwing a beach party at home, we've got someone here who can help us. Aruba's Relaxologist Grace Jacobson joins us on The Nine to bring a little bit of the Caribbean to Michigan. You can find recipe for Pastechi, a popular breakfast pastry, below.

Pastechi de Keshi

5 cups of flour
5 tblsp. of butter (room temperature)
5 tblsp. of shortening (Crisco) (room temperature)
3 tblsp. of sugar
salt (to taste)
1 large egg
1 to 1.5 cups of cold water
vegetable oil (for frying)
Smoked Gouda cheese (for filling)

1. Add the flour, butter, shortening, sugar, salt, egg and 1 cup of cold water to a stand mixer with the dough attachment. Knead the dough until it's totally smooth and no longer sticky. If it's still sticky, you can use small
amounts of flour to fix this - if it's too dry, you can add small amounts of cold water. Let your dough rest for half an hour, covered with a cold kitchen towel at room temperature.
2. Make tennis ball-sized balls out of the dough. Roll the balls out to create a flat, thin circle
3. Fill each flat circle with several thin slices of the Gouda cheese. Now fold the circle over and use a fork to pinch the half-circle together. You can use a bit of water to seal them if needed.
4. Fry the Pastechis in hot oil until golden brown. Remove and enjoy while they’re hot.

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