Aruba Vita Pastechi

Aruba Vita Pastechi is a beloved island hand pie: a tender, flaky half-moon pastry wrapped around spiced, savory-slightly-sweet filling centered on corned beef. Popularized on the go at beach shacks, bakeries, and morning markets, this rendition nods to the long-standing island affection for the “Vita” style of corned beef in a portable breakfast or snack. What makes it special is the balance between the buttery crust and a richly seasoned core—comforting, satisfying, and perfect any time of day.

Ingredients

Dough

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 tablespoons cubed cold butter
• 1 large egg
• 6–8 tablespoons cold water (as needed)
• 1 teaspoon white vinegar (for tenderness)

Filling

• 1 tablespoon vegetable oil
• 1 can (about 12 oz) corned beef
• 1 small finely chopped onion
• 2 minced cloves garlic
• 1/2 small diced bell pepper
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• 2 tablespoons sliced green olives
• 2 tablespoons raisins
• 1/2 cup grated cheddar cheese (optional)

Preparation

Make the dough

1. Combine the dry ingredients: In a bowl, whisk together all-purpose flour, baking powder, sugar, and salt.
2. Cut in the fat: Add the cubed cold butter and rub it into the dry mixture with fingertips until it resembles coarse crumbs.
3. Hydrate: Beat the egg with 6 tablespoons of cold water and the white vinegar. Drizzle into the bowl, stirring just until a soft, non-sticky dough forms; add a little more water only if needed.
4. Rest: Knead briefly to bring it together, then cover and rest for 15 minutes.

Cook the filling

1. Warm a skillet over medium heat with vegetable oil. Add the chopped onion and diced bell pepper; cook, stirring, until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds.
2. Add the meat and seasonings: Fold in the corned beef and tomato paste, then season with ground cumin, sweet paprika, black pepper, and dried thyme. Cook, stirring to combine, for about 3 minutes.
3. Finish: Stir in the sliced green olives, the raisins, and the chopped fresh parsley. Taste and adjust with a pinch more salt if needed. Let the filling cool to room temperature for at least 10 minutes.

Assemble and fry

1. Divide and roll: On a lightly dusted surface with a touch of all-purpose flour, roll the rested dough to about 1/8 inch thick. Cut rounds 4–5 inches across.
2. Fill and seal: Place 1–2 tablespoons of the cooled filling in the center of each round. If using, sprinkle a little cheddar cheese over the filling. Lightly moisten the edges with a bit of water, fold into a half-moon, and crimp firmly to seal.
3. Fry: Heat 1–2 inches of vegetable oil in a deep pan over medium to medium-high heat. Fry the pastries in batches until deeply golden, about 2–3 minutes per side. Adjust heat to maintain steady bubbling.
4. Drain: Transfer to a rack or paper to drain for 2 minutes before serving.

Timing and yield

Prep takes about 30 minutes; frying adds another 15–20 minutes. Rest the dough for at least 15 minutes. Yield: 10–12 pastechi, depending on size.

How to enjoy

Serve Aruba Vita Pastechi warm, when the crust is crisp and the corned beef filling is aromatic. They pair beautifully with morning coffee, a beachside picnic, or as a casual appetizer. For a melty interior, include a little cheddar cheese when filling. A handful of chopped fresh parsley over the platter adds a fresh finish. If you like a sweeter bite, ensure a few extra raisins in each pocket, balanced by briny green olives.

Storage and reheating

• Refrigerate: Cool completely, then store airtight for up to 2 days.
• Reheat: Bake at a moderate oven until hot and crisp, about 8–10 minutes.
• Freeze: Freeze uncooked, well-sealed pastries in a single layer, then bag. Fry from frozen, adding about 1–2 minutes to the frying time.

Recipe notes and tips

• Tender crust: A splash of white vinegar and small bits of cold butter help create a delicate, flaky bite.
• Balance the filling: The trio of ground cumin, sweet paprika, and black pepper, plus a touch of dried thyme, gives depth without overpowering the corned beef. Don’t skip the contrast of raisins and green olives.
• Work clean: Keep the dough covered to prevent drying during shaping, and dust lightly with all-purpose flour as needed.
• Oil temperature: If the vegetable oil runs too cool, the pastechi absorb oil; too hot and they brown before sealing fully. Aim for steady bubbles and a golden finish in about 4–6 minutes total.
• Make-ahead: The filling can be made and chilled for 24 hours; rewarm gently before assembling so it’s easy to portion.