Shared by Lisa and Vivienne Capelouto
Shared by Lisa and Vivienne Capelouto
Eggplant Pastelikos
Yield: 25 pastelikosTime: 1½ hours
Eggplant Pastelikos
Yield: 25 pastelikosTime: 1½ hoursFamily Journey
SpainRhodes, GreeceSalisbury, Rhodesia (present-day Harare, Zimbabwe)
Tel AvivCape Town, South AfricaNew York City
In Lisa Capelouto’s family, a savory Sephardic stuffed pastry called pastelikos are a key part of their desayuno spread. Typically filled with either meat or eggplant, Lisa’s mother Vivienne fills hers with a mixture of eggplant, parsley, and tomatoes. Pastelikos are made with a shortcrust pastry, a soft dough with a high proportion of fat. In Vivienne’s recipe, water, and oil are heated together, contributing to a flaky crust. Shaping the pastelikos with their signature crimped crust requires some practice, so don’t be discouraged if it takes some time to master this. The pastelikos are traditionally eaten after synagogue on Shabbat morning. The filling can be made 1 day in advance.
Read more about Vivienne Capelouto and her daughter Lisa’s family story in “How Zoom Helped Preserve a Sephardi Baking Tradition” and get the recipes for her spinach and feta boyos and orange blossom roskas.
Ingredients
For the filling:
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 plum tomatoes, peeled and chopped, juices reserved
- 2 small eggplants, peeled and cut into ¼” cubes
- 1 teaspoon sugar
- 2 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ cup fresh parsley, finely chopped
For the pastry:
- 1 ¾ cups water
- 1 cup light olive oil
- 1 ½ teaspoons kosher salt
- 4 ½ cups all-purpose flour
- 1 egg, beaten, for egg wash
- Sesame seeds, for topping
Preparation
Step 1
Make the filling: Heat the olive oil in a medium saute pan. Add the chopped onion, frying until soft and translucent, 3-4 minutes. Add the chopped tomatoes and their juices, cooking until lightly simmering. Add the eggplant. Season with the sugar, salt, and pepper.
Step 2
Simmer for around 20 minutes, stirring occasionally to avoid sticking. The liquid should be absorbed — if the mixture is still wet, cook for a bit longer. Place the mixture into the refrigerator to cool. Once cooled, mix the parsley into the filling.
Step 3
Make the pastry dough: In a medium saucepan, bring water, oil, and salt to a boil. Remove from heat. Mix in flour, 1 cup at a time, stirring until a firm dough forms.
Step 4
On a lightly floured surface, knead the dough until soft and flour is fully incorporated. Divide the dough into 3 pieces. Form ⅔ of the dough into 25, walnut-sized balls (2 tablespoons). Form the remaining dough into 25 smaller balls (around 1 tablespoon) to be used for the tops of the pastelikos.
Step 5
Preheat the oven to 350F and prepare a sheet pan with parchment paper. Form one the larger balls into a cup shape, using your thumb to shape the dough. Fill the opening with a heaping tablespoon of eggplant filling.
Step 6
Flatten one of the smaller balls and use it to cover the eggplant filled cup. Pinch the edges together and crimp them until fully closed, using your thumb and forefinger to fold the edges over. Repeat with remaining portions of dough.
Step 7
Brush the tops of the pastelikos with egg wash and sprinkle with sesame seeds. Place the parchment lined baking sheet and bake for 25-30 minutes, until crisp and lightly browned. Remove from oven and let cool on wire racks.
