Pastel
One of the most popular option in the restaurant.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Pastéis are believed to have originated from Chinese egg rolls and Japanese spring rolls brought to Brazil by immigrants. They were adapted with local ingredients and quickly became a popular street food.
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Pastel is deeply ingrained in Brazilian culture, particularly as a ubiquitous street food and fair food.
Street Food Staple
Pastel is a common sight at street markets (feiras), fairs, and even outside of stadiums. It's a quick, affordable, and satisfying snack enjoyed by people from all walks of life.
Feira Culture
The combination of pastel and caldo de cana (sugar cane juice) is a classic pairing at Brazilian feiras. This tradition represents a quintessential Brazilian culinary experience.
Regional Variations
While the basic concept of a deep-fried pastry with savory filling remains consistent, regional variations exist in terms of preferred fillings and dough recipes.
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The flavor profile of pastel is savory and often rich, with a crispy, deep-fried exterior contrasting the diverse fillings.
The fillings can range from classic ground beef (carne) to cheese (queijo), heart of palm (palmito), chicken (frango), shrimp (camarão), and even sweet options like guava paste and cheese (romeu e julieta). The dough is typically made from wheat flour, water, and cachaça or vinegar, which contributes to its blistered, crispy texture when fried. The deep frying process gives the pastel a characteristic oily richness.
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Dough Crispiness
Adding cachaça or vinegar to the dough helps prevent gluten development, resulting in a crispier texture when fried.
Oil Temperature
Maintaining the correct oil temperature (around 350-375°F or 175-190°C) is crucial for achieving a golden brown, crispy exterior without burning the pastel.
Filling Consistency
Ensure the filling is not too wet to prevent the dough from becoming soggy. Drain any excess liquid from the filling before assembling the pastéis.
Serving Immediately
Pastéis are best enjoyed immediately after frying while they are still hot and crispy. They tend to lose their texture as they cool down.
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