Stingray Pie (pastel De Chucho)
Stingray Pie, or Pastel de Chucho, is a traditional dish from Venezuelan cuisine that features tender stingray meat in a savory pie. This hearty and flavorful dish is perfect for a comforting family meal or a special occasion.
Ingredients
- 1 pound stingray fillets
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 sheet puff pastry
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the stingray fillets into bite-sized pieces and season with salt, pepper, cumin, and paprika.
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, and cook until softened.
- Add the seasoned stingray pieces to the skillet and cook for 5-7 minutes, stirring occasionally.
- Pour in the tomato sauce and simmer for another 5 minutes. Adjust seasoning if needed.
- Transfer the stingray mixture to a baking dish and cover with the puff pastry sheet, tucking in the edges.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Baking dish Skillet
Tools
Oven Knife Cutting board Spatula
Serving suggestions
Serve the Stingray Pie with a side of mixed greens or a fresh salad for a complete meal.
Tips & tricks
Be sure to remove any skin from the stingray fillets before cooking to ensure a smooth texture in the pie filling.
Cost
$15