What could be better than eating Buchi Buchi (Fried Pies) and Pastit (Turnovers)? Making both of these pastries from one recipe, that’s what! Buchi Buchi, is a flakey fried pie, laced with a hint of coconut in the crust and filled with sweetened cinnamon flavored pumpkin. My Pastit is made from this very same recipe, but rather than frying them, they are baked to a golden brown, with a flakey crust, filled with pumpkin. Make my recipe and split it into half and why not have the best of both desserts! 😉
1 cup COLD Coconut Milk
1 Egg, beaten
4 cups All-purpose flour
1/2 tsp. Salt
1 cup very COLD Butter, cubed (2 sticks)
1 (29 oz. can) PURE 100% Pumpkin puree (NOT pumpkin pie filling)
3/4 – 1 cup Sugar, depending on your sweetness desire
1 1/2 tsp. Cinnamon
1/2 tsp. Pumpkin pie spice
1/4 tsp. Salt
1 tsp. Vanilla extract
The night before you know you want to prepare this recipe, you need to strain the pumpkin puree by pouring it into a strainer and allowing it to be elevated so that the water from the pumpkin can drain thoroughly. This step will help when it comes time to frying the Buchi Buchi, so that the excess water doesn’t drain into the oil and pop everywhere. Plus it help keep the crust from getting soggy.
Now, add the puree to a bowl and combine it with the rest of the filling ingredients. Stir to combine these ingredients well. Set this aside while you prepare the crust.
Combine the coconut milk with the egg, beat these ingredients together well. Set aside.
Now into the bowl of a food processor, add the flour and salt. Cut the COLD butter into cubes and add them to the processor.
PULSE the processor until you start to see pea-like pieces of dough and the butter is cut thoroughly and mixed in with the flour. Now, run the processor on LOW speed and drizzle the coconut/egg mixture into the food chute. Continue to run the processor JUST UNTIL THE FLOUR MIXTURE FORMS A BALL as pictured below. DO NOT overwork the dough!
Now remove the dough and place onto the counter or board. Knead the dough JUST UNTIL THEY COMBINE. Do not add any extra flour! Now sprinkle flour on the surface, this is just to prevent sticking, do not work extra flour into the dough, or it’ll toughen! Tear off a golf ball sized or slightly larger piece of dough and using your fingers, pat the dough out into a disk. Turn it over so that both sides are coated with flour, again, this is ONLY to prevent it from sticking! Now using a small rolling pin, roll out the dough to about 1/4-inch thickness or slightly thicker.
NOTE: You could just roll the dough out into one large piece and cut your individual circles that way, rolling them individually is just MY PREFERENCE! You can also use a tortilla press, with a piece of dough sandwiched between sheets of wax paper, as another option for rolling.
Now, depending on how big or small your want your pastries to be, cut a circle out; I liked the size of this tin pan, so I used that. I believe it was about 4-inches in diameter.
Now take a TABLESPOONFUL or so of the filling and place it onto the center of the dough circle. (Can add more filling)
To make the BUCHI BUCHI: Using a dab of water, apply some to the edges of the dough using your fingertips. Fold the dough over, matching the edges and pinching them shut. Now take a fork and crimp the edges, giving them the distinct Buchi Buchi look. Continue making the Buchi until you are done. Place them onto a baking sheet until you’re ready to fry them.
Heat your oil and using a small piece of dough, drop it into the oil to see if it sizzles. When it does, your oil is ready. Keep the oil temperature from dropping otherwise you will end up with “soggy and greasy” Buchi Buchi. Fry 2 -3 pieces of the Buchi Buchi at a time, until they are golden brown. BE CAREFUL when lifting them out of the oil, they are so tender and flakey, that they’ll break easily. Using a tong and holding the bottom of the pastry with a slotted spoon, lift it out of the oil. Drain on paper towels and allow to cool completely before serving!
TO MAKE THE PASTIT:
Roll the dough as previously directed and add the filling to the center. Now, you can crimp the edges just like you did with the Buchi Buchi, sealing it with the water and crimping with a fork, but I like to seal my Pastit differently from that, just because, 😉 Take the edge of the dough, furthest away from you, and fold it over just after the filling, push the dough down slightly to seal; do not match up the ends with the other edge, as pictured below.
Now, take the outer edge of the dough as pictured, and roll it overlapping each other, as in a twisting or roping motion. Place them onto a parchment or Silpat lined baking sheet OR onto a lightly greased baking sheet. Continue rolling the rest of the Pastit.
OR you can also form a “flute”, like on a pie, as shown below. (Photo borrowed from http://www.eatingwell.com/healthy_cooking/healthy_cooking_101/kitchen_tips_techniques/how_to_flute_or_crimp_pie_crust )
I added the fluting AFTER I did the rolling effect above. These are just a few ideas of the types of edge trimmings I thought I would share with you.
Preheat the oven to 400°. Now take an egg, add a teaspoon of water, and beat it well. Brush this onto the tops and sides of the Pastit. Now, taking the tip of a sharp knife, score the tops of the Pastit as shown. This will allow the steam to escape while they are baking, plus it adds a decorative touch.
Bake the Pastit for about 30 – 35 minutes or until they turn golden in color. Remove from the oven and allow to cool completely before serving.