Cachétdas Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well to ensure even distribution.

Add Butter

Cut the butter into small pieces and add it to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

Add Water

Gradually add the water, mixing until the dough comes together. Avoid over-kneading.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Cook the Meat

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Add Ground Beef

Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon.

Season the Filling

Stir in the paprika, black pepper, and salt. Cook for an additional 5 minutes, then remove from heat and let cool.

Roll Out the Dough

On a floured surface, roll out the chilled dough to about 1/8-inch thickness.

Cut and Fill

Cut the dough into circles about 4 inches in diameter. Place a spoonful of the filling in the center of each circle.

Seal the Cachétdas

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, crimping with a fork if desired.

Cook the Cachétdas

Heat a skillet over medium-high heat and add a little olive oil. Cook each cachétda for 3-4 minutes on each side until golden brown.

Garnish and Serve

Sprinkle the cooked cachétdas with chopped parsley and serve with lemon wedges on the side.