The versatile pastechi is a plump, little pastry filled with spicy meat, shrimp or fish. It appears everywhere, around the clock: with coffee, tea or cocktails, at beach parties, or on the most formal buffet tables.
Receta:
Rub with the juice of several limes 1 lb. chicken breasts and 1 lb. chicken thighs. Season the breast and thighs with salt and pepper, poultry seasoning and minced onion. Let stand for several hours, then arrange the pieces in a shallow baking dish. Brown the chicken under the broiler, then bake for one hour at 350 degrees, deboning and chopping it when cool. Dough: Sift and set aside 6 cups flour. Cream 3 heaping tablespoons butter, 3 heaping tablespoons shortening, 1 1/2 tablespoons salt and 2 small eggs. Add 2 cups of the flour to the shortening mixture. Add, a little at a time, 1 1/2 cups water. Continue adding flour two cups at a time until it is absorbed in the mixture. When the dough is pliable, knead it well. Roll the dough into a very thin sheet, then cut out circles about 3 inches in diameter. Place one tablespoon filling in the center of one pastry circle. Top it with a second circle. Lightly moisten edges and press the circles together. Fold or roll the edges over slightly and flute them as with pie crust. Fry the pastechis in deep, hot fat until golden brown. They may be prepared in advance and heated in the oven just before serving.
