Pastechi Curacao RecipeSomeone asked on Meet Curacao about a recipe on how to make the famous Curacao “pastechi”. The entire process is very simple; you buy the dough in one of the local grocery stores and fill it with cheese, meet, tuna or whatever other filling you’re in the mood for and then fry/ bake it. 

But how I would explain the pastechi process to someone who does not live on the island? Since I am a big fan of good food and of easy cooking, I tried to come up with an easy yet genuine pastechi recipe that non-locals could also simply follow. The result is a simple recipe that delivers the types of pastechi that us locals have come to love.

With this recipe you can make a lot of small pastechi’s or also a number of “normal” sized ones. It’s up to you really….

To get started, you will need the following:
− 5 cups of flour
− 5 tblsp. of butter
− 5 tblsp. of shortening (Crisco)
− 3 tblsp. of sugar
− salt to your taste
− 1 to 2 eggs (depending on the size of the eggs)
− 1 to 1.5 cups of cold water

Throw all these in a bowl and start kneading 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. Let your dough rest for half an hour, covered with a cold kitchen towel at room temperature.

After that, make small golf- or tennis ball sized balls out of the dough, depending on how big or small you want your pastechi’s to be. Roll the balls out to create a flat, thin circle out of every ball.

Now you can fill them with anything you want. This can be cheese, meat, tuna, ham & cheese or any veggie mix that you might be in the mood for. Keep in mind to keep the filling as dry as possible or otherwise it will dissolve the dough. This means your filling should contain no sauce or moisture. Also, don’t overfill it or else the dough will rip.

Fold the dough over to form half a circle and seal it with a fork or by folding the edge approx. 1 cm in from one tip to the other. This helps you to create the edge that pastechi’s are so famous for. Personally, this is the part that I like the most.

You can now fry you pastechi’s in hot oil until golden brown. Enjoy and let me know how it was.

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  1. […] will carry you a long way but if there is one word to remember to discover the local cuisine, it is pastechi! Don’t forget to wash it down with a fancy […]

  2. Hi Dave,

    I was looking for the real pasteche dough from curacao and I found your receipe and tried it. Its the real and I know my customers will coming back for more and more.
    I am the owner of a small pizzeria on St.Eustatius. Thank you very much. Add me to your mailing list.

  3. My husband grew up in Aruba, St Maarten and Curacao, so he was quite excited that I made these for a party he was attending. He said the pastry is exactly as he remembers from his childhood and the batch I made was gone in minutes. Great recipe! I’m just about to make a bunch for our brewery crawl with my daycare clients this weekend. I’m betting they’ll go over well with that crew too! Thanks for a great recipe 🙂

  4. Thanks for this helpful recipe!
    Note for the Americans, use brown sugar or demarara sugar to get the right taste.


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