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.

Stingray Pie (pastel De Chucho)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the stingray fillets into bite-sized pieces and season with salt, pepper, cumin, and paprika.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, and cook until softened.
  4. Add the seasoned stingray pieces to the skillet and cook for 5-7 minutes, stirring occasionally.
  5. Pour in the tomato sauce and simmer for another 5 minutes. Adjust seasoning if needed.
  6. Transfer the stingray mixture to a baking dish and cover with the puff pastry sheet, tucking in the edges.
  7. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
  8. 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