Treat of the day: Surinam style ‘pastei’

Give me all of it!! This treat, you will keep eating!! That’s for sure. When I was just a little kid i already liked ‘pastei’. usually my dad made these on a lazy sunday when you could need some extra comfort. When I make this delicious little pie I get reminded of my childhood. Surinam people like to eat, so I grew up with the thought that eating is a big part of your life.

‘Pastei’ filling


The easy thing with this that you can’t go wrong. You could really add all kinds of ingredients so you could customize your own ‘pastei’. I have tried many styles, from the ones with little pieces of apple and pineapple untill the ones with chickpeas and beans. After trying so many styles I think that I have managed to perfect the ‘pastei’.


Right before going into the oven

The black pepper I use makes the taste deeper, on the other hand the leaf celery gives it a fresh taste and a finishing touch. The celery has a stronger and much more aromatic flavor than parsley, one of the reasons I like to use this herb. Allspice could be added to give a more pungent and fragrant taste. The aroma of allspice reminds people to a mixture of cloves, nutmeg and cinnamon. Stock cubes adds extra flavor and its hardiness to the pie.


“When I make this delicious little pie I get reminded of my childhood”


For the crust you could make your own dough, but I must say that I don’t find the time and patience to do so. To keep it easy I use puff pastry sheets, easy to use and it saves a lot of time and effort. But when you have the time you should try it.
When you would like to make a bigger pie you could just use a casserole.


‘pastei’ straight from the oven


If you would like to give this delicious pie a try, please do. You could find my recipe right below. If you have any questions don’t hesitate please let me know.


Recipe Surinam chicken pastries (serves 6)

1 kg chicken breast; boiled and pulled
1 can garden peas, drained and rinsed
1 can carrots, drained and rinsed
1 large onion
4 cloves of garlic
10 all spice grains (in mortel and pestle until powder)
4 table spoons ketchup
2 stock cubes
salt to taste
1 small can tomato puree
small bunch of leaf celery
3 pickles (in very small chunks)
15 pickled onions (small ones, in half)
few fresh chillies to taste
5 table spoons vegetable oil
1 beaten egg
frozen puff pastry sheets; enough to cover the casserole dish (bottom, sides and top)

Get your wok on medium heat, once the oil is hot add 3 table spoons tomato puree and stir
fry for a few minutes until the oil starts separating from the puree.
Now add your onion (finely sliced) and garlic (finely sliced). Once the onion starts to brown
add your all spice, ketchup and chillies.
After a few minutes add the chicken and stir fry on medium heat until all is combined well.
Now it’s time to add the peas and carrots, mix all well.
Add stock cubes (crumbled finely), salt and leaf celery (finely chopped).
Apply some butter on the bottom and sides of the casserole, this way your pie won’t stick to the
casserole after baking.
Cover the sides and bottom with the puff pastry sheets that have been rolled out a bit to make the
dough a little thinner.
Add the whole mixture into the casserole, and cover with the remaining pastry sheets and spread the beaten egg on top. Make some small holes with a fork in the pastry.
Preheat your oven to 220 degrees celsius and put the dish in the oven when at temperature.
Bake the pastry for about 30 minutes.

Enjoy making these pastry’s