What's your favorite turnover filling? Here's a link to my printable recipe: www.paulaq.com/pastit_and_buchi_buchi.html For more baking recipes, check out Joy of Baking: th-cam.com/users/JoyofBaking1
I love pumpkin buchi buchi as well as pastit.. I had never thought of making it outside of Guam because my neighbors use to say that local or Filipino kalamasa was best. Thank you for making your recipes adaptable for people outside of Guam
There are differences in produce from Guam/tropics to what you can get stateside. But, at some point, we just get desperate and use whatever is a close substitute.
Your Guam turnovers look wonderful. In Spanish the word would be empanadas de calabaza or empanadas de zapallo. I have made this pumpkin paste before knowing this Guam recipe. I have used it to make cakes "pasteles in Spanish" or to make empanadas. Where I live in Panama is more common to find turbinado sugar. In my area Pumpkin is readily available year round and I also use turnover shells " Tapas de empanadas" available in Hispanic/Mexican stores in US or my local grocery store. Hola and Saludos to our cultural cousins in Guam from Panama. While reviewing the cuisine of Guam we have a lot of things in common due to the Spanish influence. Great video.
Pablo, thank you for sharing!! The Spanish occupied Guam for over 400 years. They brought with them lots of influences from not only Spain, but Mexico and Central America. While it is sad that we lost much of our ancestral practices (but not rediscovering them), we have incorporated borrowed foods and practices that make the Chamorro culture some kind of wonderful! Have a good day!
Yummy!! Would the pumpkin filling recipe be good used to make a pumpkin pie, or would there need to be adjustments? I'm also wondering if coconut oil could be substituted for the Crisco in your recipes. I just found your channel and I'm loving your tutorials and recipes!! You do a wonderful job explaining the techniques and why they are important. Thank you so much.
Hafa Adai Elizabeth! Pumpkin pie that's eaten with a spoon by the slice is so much more rich and firm than my filling for these turnovers. My turnovers remind me of my childhood, and I love them.....pumpkin pie was not a big staple on Guam. That said, the Libby's can of pumpkin puree has a wonderful pumpkin pie recipe. As far as my Crisco recipes, I use Crisco for several things. In solid form, Crisco is better than butter because of its higher melting point....so it doesn't melt like butter, thus a different texture in the final baked goods. I would follow my recipes as is so you know how the dish is supposed to turn out.....then experiment with coconut oil. Thanks for your positive comments too!!!!
Buenas Margaret, yes, my cookbooks are available on Amazon. This pastit recipe is in A TASTE OF GUAM, with the roskette recipe too. All my recipes are available for free to be printed from my website as well: www.paulaq.com/atasteofguam.html
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What's your favorite turnover filling?
Here's a link to my printable recipe: www.paulaq.com/pastit_and_buchi_buchi.html
For more baking recipes, check out Joy of Baking: th-cam.com/users/JoyofBaking1
Hello from Texas as a child my mother made many of these growing in Texas . She was born on Guam in 1920
I love pumpkin buchi buchi as well as pastit.. I had never thought of making it outside of Guam because my neighbors use to say that local or Filipino kalamasa was best. Thank you for making your recipes adaptable for people outside of Guam
There are differences in produce from Guam/tropics to what you can get stateside. But, at some point, we just get desperate and use whatever is a close substitute.
I will definitely use the dough to make fig empanadas
Hafa Adai Sandy, did you ever use this baked turnover dough to make fig empanadas?
I made your recipe for buchibuchi! It was perfect ! The dough tasted like guyuria but better texture !
Hafa Adai, glad you loved it!! I need to make some too, but at the moment, there is no room in my freezers....soon though.
Your Guam turnovers look wonderful. In Spanish the word would be empanadas de calabaza or empanadas de zapallo. I have made this pumpkin paste before knowing this Guam recipe. I have used it to make cakes "pasteles in Spanish" or to make empanadas. Where I live in Panama is more common to find turbinado sugar. In my area Pumpkin is readily available year round and I also use turnover shells " Tapas de empanadas" available in Hispanic/Mexican stores in US or my local grocery store. Hola and Saludos to our cultural cousins in Guam from Panama. While reviewing the cuisine of Guam we have a lot of things in common due to the Spanish influence. Great video.
Pablo, thank you for sharing!! The Spanish occupied Guam for over 400 years. They brought with them lots of influences from not only Spain, but Mexico and Central America. While it is sad that we lost much of our ancestral practices (but not rediscovering them), we have incorporated borrowed foods and practices that make the Chamorro culture some kind of wonderful! Have a good day!
@@GuamMamaCooks what's buchi buchi then?
@@percillasalas874 Buchi buchi is the fried version.
Those look fabulous, I love the filling. Great pumpkin turnover, thank you for sharing this with us, love your channel
And they are sooooo yum! Have a great day FitAnge!!
Gof mungi este na pumpkin pastit!! Un dangkalu na si yu'os ma'ase Paula para este!😁😍🤗🤗
Hagu mas!
I have butter flavored Crisco at the moment. Have you tried using flavored crisco in this recipe?
Why do you have to freeze the buchi buchi before frying
It holds its shape better.
Yummy!! Would the pumpkin filling recipe be good used to make a pumpkin pie, or would there need to be adjustments? I'm also wondering if coconut oil could be substituted for the Crisco in your recipes. I just found your channel and I'm loving your tutorials and recipes!! You do a wonderful job explaining the techniques and why they are important. Thank you so much.
Hafa Adai Elizabeth! Pumpkin pie that's eaten with a spoon by the slice is so much more rich and firm than my filling for these turnovers. My turnovers remind me of my childhood, and I love them.....pumpkin pie was not a big staple on Guam. That said, the Libby's can of pumpkin puree has a wonderful pumpkin pie recipe. As far as my Crisco recipes, I use Crisco for several things. In solid form, Crisco is better than butter because of its higher melting point....so it doesn't melt like butter, thus a different texture in the final baked goods. I would follow my recipes as is so you know how the dish is supposed to turn out.....then experiment with coconut oil. Thanks for your positive comments too!!!!
Are you selling your cook book
Buenas Margaret, yes, my cookbooks are available on Amazon. This pastit recipe is in A TASTE OF GUAM, with the roskette recipe too. All my recipes are available for free to be printed from my website as well: www.paulaq.com/atasteofguam.html
Please add time and temp to recipe.
Buenas Jesse! Will do. Here's a link to printable recipe, also linked below video: www.paulaquinene.citymax.com/f/GUAM_BAKED_PUMPKIN_TURNOVER.pdf
Why do you have to freeze it?
It holds the shape better as it bakes.
Gof mangi