Pastel
Thin crust fried pastry with various fillings.
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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Pão Kent
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The Pastel's origins can be traced back to Chinese spring rolls and Japanese gyozas brought to Brazil by immigrants, primarily those who settled in São Paulo during the early 20th century. These immigrants adapted their traditional recipes using locally available ingredients and frying techniques to create what is now known as Pastel.
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Pastel is a popular street food and a staple at Brazilian fairs, markets, and outdoor events. It represents a fusion of cultures and is a symbol of Brazilian culinary ingenuity.
Feiras (Street Markets)
Pastel is almost always found at feiras, weekly street markets that pop up in neighborhoods throughout Brazil. These markets are social hubs, and eating a pastel while browsing the stalls is a quintessential Brazilian experience.
Family Gatherings
While primarily a street food, pastel is sometimes made at home for family gatherings, especially when there's a celebration. Making pastéis together can be a fun and communal activity.
Varied Fillings Reflect Regional Diversity
The types of fillings available reflect the regional diversity of Brazil. Coastal regions might feature seafood pastéis, while inland areas might have versions with local cheeses and meats.
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Pastéis are known for their crispy, flaky crust and savory fillings. The flavor profile is a delightful combination of savory, salty, and often slightly acidic or spicy, depending on the filling.
The main flavors come from the various fillings, which can include seasoned ground beef (carne), melted cheese (queijo), shredded chicken (frango), heart of palm (palmito), shrimp (camarão), or even sweet options like guava paste and cheese (romeu e julieta). The dough itself is typically quite neutral, allowing the fillings to shine. Common seasonings include garlic, onion, herbs like parsley and oregano, and spices such as cumin and paprika. The frying process contributes a crispy texture and rich, savory flavor.
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Crispy Crust Secrets
The key to a crispy crust is using very cold ingredients (especially water or alcohol) when making the dough and ensuring the oil is at the correct temperature (around 350-375°F or 175-190°C) for frying. Avoid overcrowding the pan, as this will lower the oil temperature.
Filling Considerations
Don't overfill the pastel, as this can cause it to burst during frying. Ensure the filling isn't too wet, as excess moisture will make the crust soggy. Consider pre-cooking certain fillings (like meat) to ensure they are thoroughly cooked during the short frying time.
Pairing Suggestions
Pastel is often enjoyed with caldo de cana (sugarcane juice), which provides a sweet and refreshing counterpoint to the savory flavors. Pimenta (hot sauce) is also a common accompaniment for those who like a bit of heat.
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