Lima Olé Pasty

About Lima Olé Pasty

The Lima Olé Pasty is a unique fusion of flavors, showcasing the delightful blend of Latino and British culinary traditions. Originating from the quaint streets of Lima, Peru, this dish brings together the traditional British pasty with Latin American flair. Over the years, it has become a popular street food, beloved by both locals and tourists for its hearty filling and vibrant taste. The pasty's robust flavors are said to be inspired by the Peruvian spice palate, coupled with the comforting robustness of British cuisine.

Ingredients

• Flour - 500g
• Butter - 250g, chilled and diced
• Salt - 1 tsp
• Water - 150ml, cold
• Lima Beans - 200g, cooked
• Chicken - 250g, diced
• Onion - 1, finely chopped
• Garlic - 2 cloves, minced
• Cumin - 1 tsp
• Chili Powder - 1/2 tsp
• Bell Pepper - 1, chopped
• Cilantro - a handful, chopped
• Lime - 1, juiced
• Egg - 1, beaten (for glaze)
• Oil - 1 tbsp

Preparation

Making the Pastry Dough

1. In a large bowl, combine flour and salt. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
2. Add cold water gradually, mixing until the dough comes together. Knead briefly on a floured surface, then wrap the dough in cling film and refrigerate for at least 30 minutes.

Preparing the Filling

1. Heat oil in a pan over medium heat. Add onion and garlic and sauté until the onion becomes translucent.
2. Add chicken pieces to the pan and cook until they are golden brown.
3. Stir in cumin, chili powder, and bell pepper. Cook for another 2 minutes to release their flavors.
4. Add the cooked lima beans and mix well. Squeeze in the lime juice and sprinkle with cilantro. Season to taste and set aside to cool.

Cooking Process

1. Preheat your oven to 200°C (390°F).
2. Roll out the chilled dough on a floured surface to a thickness of about 3mm. Cut out circles about 15cm in diameter using a plate or a pastry cutter.
3. Place a generous spoonful of the filling mixture in the center of each circle.
4. Brush the edges of the dough circles with water. Fold the circles in half over the filling and crimp the edges together to seal.
5. Place the pasties on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a beautiful golden finish.
6. Bake in the preheated oven for 25-30 minutes until the pastry is golden and crispy.

Enjoying Lima Olé Pasty

The Lima Olé Pasty is best enjoyed warm from the oven. Pair it with a side of fresh salad or some spicy salsa for an extra kick. It's perfect for picnics, parties, or a hearty lunch. Set a cooking timer to ensure you savor every moment as these pasties come fresh and hot!