Pastel de Carne
Meat pastry.
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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Pastel de Carne, meaning 'meat pastry' in Portuguese, has its roots in traditional Iberian cuisine, where savory pastries filled with meat have been a staple for centuries. The influences of Roman and Moorish culinary traditions are evident in the use of spices and meat preparations.
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Pastel de Carne is a comforting and versatile dish that is enjoyed as a snack, appetizer, or light meal throughout Portugal. It often appears at gatherings, parties, and family events.
Family Gatherings
Pastel de Carne is a common offering at family gatherings and celebrations, often made in large batches and shared among loved ones.
Street Food & Cafes
It's widely available in cafes and as a street food item, making it an accessible and popular snack.
Regional Variations
While the basic concept remains the same, regional variations exist with different spice blends, types of meat, and pastry recipes.
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The dominant flavors are savory and rich, with a balance of meat, spices, and a hint of sweetness from vegetables.
The primary flavor profile comes from the ground meat filling, which is typically beef, pork, or a combination. This meat is seasoned with a blend of spices such as paprika, cumin, garlic, and sometimes a touch of chili. Onions, tomatoes, and bell peppers contribute to the savory depth, while a small amount of wine or vinegar can add a subtle tang. The pastry crust, often made with lard or butter, provides a flaky and rich counterpoint to the flavorful filling.
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Meat Quality
Use high-quality ground meat with a good balance of lean and fat for optimal flavor and texture.
Spice Blend
Experiment with different spice combinations to create a flavor profile that suits your preferences. Fresh herbs like parsley can also enhance the taste.
Pastry Preparation
Keep the pastry dough cold while working with it to ensure a flaky and tender crust. Blind baking the crust before adding the filling can help prevent it from becoming soggy.
Sealing the Pastry
Ensure the pastry is properly sealed to prevent the filling from leaking out during baking. Use a fork to crimp the edges for a decorative and secure seal.
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