Thursday, April 3, 2014

Pastéis- Turnovers- Brazilian Food Recipes- #BrazilianFood


Street vendors in Rio de Janeiro and other Brazilian cities serve hot, savory pastéis during Carnaval and other celebrations. This recipe is for chicken pastéis, which are among the most common in Brazil. However, beef and shrimp are also used, and delicious vegetarian pastéis are made with potatoes or even with sweet fillings such as fruit.


Preparation time: 45 to 50 minutes (plus 30 minutes standing time)
Cooking time: 60 minutes
Makes about 45 pastéis


1 tbsp. olive oil
1 small onion, chopped
1 clove garlic, peeled and minced
3 boneless, skinless chicken breasts—rinsed and patted dry
1 bay leaf
3 tbsp. tomato paste
salt and black pepper to taste
3 tbsp. all-purpose flour
8 pitted green olives, chopped
pinch cayenne pepper


1) To prepare the filling, heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes.

2) Add chicken breasts, bay leaf, tomato paste, salt, black pepper, and just enough water to cover all. Stir to combine and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until chicken is white all the way through. Remove chicken. Carefully pour remaining broth through a strainer into another pan, and reserve.

3) Using a fork and knife or your fingers, shred chicken finely. In a large mixing bowl, combine chicken, flour, olives, cayenne, and 3 to 4 tbsp. of the reserved broth. The filling should be moist, but not runny.


4 c. all-purpose flour
1 c. vegetable shortening, softened
1 tbsp. butter, softened
1 tsp. salt
2 eggs
1- 1\2 c. water


1 egg
pinch salt

4) To make pastry, place flour in a large mixing bowl. Make a hole in the middle of flour. In a second bowl, combine shortening, butter, salt, eggs, and 1 c. water. Pour this mixture into the hole in flour.

5) Use your hands to combine the ingredients, squeezing them into a paste. If dough is too stiff or hard, add a little more water. When dough has a smooth, slightly sticky texture, set aside at room temperature for 30 minutes.

6) Preheat oven to 350°F. Form dough into balls about 1 1/2 inches in diameter. On a lightly floured countertop or other surface, roll the dough out into thin rounds 3 or 4 inches in diameter. Place about 1 tbsp. of filling into the center of each piece of dough. Fold dough over and press edges together firmly. Wet your fingers with some water to tightly seal pastry edges. Place on a greased cookie sheet about 1 inch apart.

7) To make glaze, beat egg yolk with salt in a small bowl. Use a pastry brush to lightly glaze pasteis. Bake 30 minutes, or until golden brown.

8) Serve warm.

Try this other healthy Brazilian Recipe... Acarajé- Black-Eyed Pea Fritters

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