Pastel De Carne E Queijo
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pastel de Carne e Queijo, like other pastéis, likely evolved from Chinese spring rolls brought to Brazil by Japanese immigrants. The fillings were adapted to Brazilian tastes and ingredients over time.
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Pastel de Carne e Queijo is a ubiquitous street food in Brazil, commonly found at street fairs, markets, and lanchonetes (snack bars). It's an affordable and convenient meal or snack enjoyed by people of all social classes.
Street Food Staple
Pastéis are a cornerstone of Brazilian street food culture. They are readily available and represent a quick, satisfying, and culturally ingrained eating experience.
Fair and Market Food
You'll commonly find Pastel de Carne e Queijo at outdoor fairs and markets throughout Brazil, often alongside other classic Brazilian snacks like caldo de cana (sugar cane juice).
Social Gathering Food
While often eaten individually, pastéis are also shared amongst friends and family, particularly when purchased at fairs or markets, contributing to a sense of community and shared culinary enjoyment.
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The dominant flavors are savory beef and melted cheese, often accented by aromatic spices and herbs. The pastry provides a crispy, oily counterpoint to the rich filling.
The ground beef is typically seasoned with onions, garlic, parsley, and sometimes other spices like cumin or paprika. The cheese used is often a mild, melting cheese like mozzarella or a similar Brazilian variety. The pastry is deep-fried, resulting in a crispy, slightly oily exterior that contrasts with the savory and melty interior.
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Cheese Selection
Choose a cheese that melts well and complements the beef flavor. Queijo Minas padrão or mozzarella are good choices.
Pastry Consistency
Use ready-made pastel dough for convenience, but ensure it's fresh. If making it from scratch, aim for a thin, pliable dough that crisps up beautifully when fried.
Frying Temperature
Maintain the oil temperature at around 350-375°F (175-190°C) for even cooking and a crispy crust. Avoid overcrowding the fryer, which can lower the oil temperature.
Sealing the Pastel
Ensure the edges of the pastel are tightly sealed to prevent the filling from leaking out during frying. Use a fork to crimp the edges securely.
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