Description
This recipe for Crispy Baked Pastel, inspired by family recipes, features a tender, golden, and irresistibly crispy baked dough that perfectly embraces a soft, succulent minced meat filling. It’s an easy, healthier option as it’s baked, not fried, making it a versatile dish perfect for a quick snack, a relaxed dinner, or even for lunchboxes. It promises to become a new classic in your kitchen, offering comfort and flavor in every bite.
Ingredients
2 xícaras Farinha de trigo
120g Manteiga gelada
200g Creme de leite
1 colher de chá Sal
1 unidade Gema para pincelar
300g Carne moída
1 pequena Cebola picada
2 dentes Alho picado
1 pequena Tomate picado
A gosto Cheiro-verde picado
2 colheres de sopa Azeitonas picadas
1 colher de chá Páprica doce
A gosto Sal e pimenta-do-reino
1 colher de sopa Azeite
Instructions
- **Step 1: Prepare the Filling**
- Heat the olive oil in a pan over medium heat
- Sauté the onion and garlic until golde
- Add the minced meat, season with salt, pepper, and paprika. Cook, stirring constantly, until the meat is completely cooked and browned
- Add the chopped tomato and olives. Mix and cook for a few more minutes
- Turn off the heat and add the chopped fresh herbs (cheiro-verde). Let the filling cool completely before assembling your Crispy Baked Pastel
- **Step 2: Prepare the Dough**
- In a large bowl, mix the wheat flour and salt
- Add the chilled butter in cubes. Using your fingertips, incorporate the butter into the flour until a crumbly mixture forms
- Gradually add the cream, mixing until a homogeneous and soft dough forms. Do not over-knead
- Wrap the dough in plastic film and refrigerate for 30 minutes. This step helps the dough become easier to work with and crispier
- **Step 3: Assemble the Pastéis**
- Preheat the oven to 180°C (350°F)
- On a lightly floured surface, roll out the dough to about 3mm thick
- Using a round cutter (or the mouth of a glass), cut out dough discs
- Place a tablespoon of the cold filling in the center of each disc
- Moisten the edges of the dough with a little water and fold to form a half-moon. Press the edges firmly with a fork to seal
- Transfer the pastéis to a baking sheet lined with parchment paper
- **Step 4: Bake the Pastéis**
- Brush the beaten egg yolk over each pastel for a golden and shiny finish
- Bake in the preheated oven for approximately 25-30 minutes, or until your Crispy Baked Pastel is golden and crispy
- Remove from the oven and serve immediately to enjoy all the crispiness
Notes
**Professional Tips:** Always use chilled butter and refrigerate the dough for at least 30 minutes before rolling. Ensure the filling is completely cold and as dry as possible to prevent a soggy crust. Do not over-knead the dough to maintain its tender and crispy texture. Thoroughly seal the edges with water and a fork to prevent the filling from leaking. Brush generously with beaten egg yolk for a beautiful golden finish. Ensure the oven is preheated to the correct temperature.
**Substitutions & Variations:** For the dough, you can try substituting part of the white flour with whole wheat flour, though the crispiness might vary. For the filling, options are endless: shredded chicken with cream cheese, sautéed mushrooms with cheese, heart of palm with peas, or broccoli with ricotta. For vegetarians, a sautéed vegetable filling with spices and cheese works wonderfully. Always maintain a drier filling consistency. Sweet fillings like dulce de leche, goiabada with cheese, banana with cinnamon, or chocolate are also delicious options.
**Storage & Reheating:** Store cooled, baked pastéis in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, avoid the microwave. The best way is to place them in a preheated oven at 160°C (325°F) for about 10-15 minutes, or use an air fryer at 180°C (350°F) for 5-7 minutes.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Snack
- Method: Baking
- Cuisine: Brazilian