Please enter the email you’re using for this account.
Dairy
Easy
1 Hour, 10 Minutes
Diets 
Curaçao has a rich Sephardic Jewish heritage dating back to the seventeenth century, when Jewish settlers from Portugal and Spain migrated to the island. One of the dishes from this community is pastechi di piska, a crisp, golden pastry filled with seasoned fish. Although traditionally made with salted or fresh cod, ground (minced) beef is also a common variation among home cooks (with the butter in the pastry dough substituted for parve shortening).
2 and 1/2 cups (325 grams) all-purpose (plain) flour, such as Glicks, plus extra for dusting
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons (60 grams) butter, at room temperature
1 egg, beaten
2 tablespoons vegetable oil
1 small onion, minced
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 green bell pepper, chopped
1 teaspoon tomato paste (puree), such as Tuscanini
8 ounces (225 grams) cod, cooked and flaked
1 tablespoon Tuscanini Capers, chopped
1 teaspoon thyme leaves
1 tablespoon chopped parsley
salt, to taste
freshly ground Gefen Black Pepper, to taste
3 to 4 cups (700 to 950 milliliters) vegetable oil
In a large bowl, combine the flour, baking powder, and salt. Add the butter and mix until crumbly.
Stir in the beaten egg and gradually add 1/2 cup (four fluid ounces/120 milliliters) water to form a smooth dough. Cover and let rest for 20 minutes.
In a skillet or frying pan, heat the two tablespoons of oil over medium heat. Add the onion, garlic, and bell pepper and saute for two to three minutes. Stir in the tomato paste (puree), cod, capers, thyme, parsley, and salt and pepper to taste. Cook for another three to four minutes until well combined. Let the filling cool.
Roll out the dough on a floured surface to about 1/8 inch (three millimeters) thick. Cut into four-to-five-inch (10-to-12-centimeter) rounds using a round cutter or small bowl. Place one spoonful of the fish mixture in the center of each round. Fold the dough over to form a half-moon shape and seal the edges with a fork.
Line a plate with paper towels and have near the stove. In a deep pan or skillet, heat the vegetable oil over medium heat to 350 degrees Fahrenheit (180 degrees Celsius). Working in batches to avoid overcrowding, fry the pastries until golden brown, two to three minutes per side. Remove with a slotted spoon and drain on the paper towels.
Alternatively, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius/Gas Mark 5). Place the filled and sealed pastries on a baking sheet lined with parchment paper. Brush the tops lightly with a beaten egg or a little vegetable oil. Bake for 20–25 minutes or until golden brown.
Serve warm.
Excerpted from The Caribbean Cookbook © 2026 by Rawlston Williams. Reproduced by permission of Phaidon. All rights reserved. Photography by Nico Schinco.
Purchase on Amazon.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation