Pastel
Fried pastry with different fillings.
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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The pastel's origins are linked to Asian immigrants, particularly the Chinese and Japanese, who adapted fried wontons and egg rolls to local ingredients and tastes when they arrived in Brazil, mainly during the 20th century. They were sold in street markets as a quick and affordable food, quickly becoming popular.
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Pastel is deeply ingrained in Brazilian culture, particularly as a popular street food and market snack.
Street Food Staple
Pastels are commonly found in street markets (feiras) throughout Brazil, where they are freshly made and fried on the spot. The aroma of frying pastels is a hallmark of these markets.
Feira Culture
Enjoying a pastel with a cup of caldo de cana (sugar cane juice) at a feira is a quintessential Brazilian experience.
Social Gathering Food
Pastels are also served at informal gatherings, parties, and events due to their affordability, convenience, and widespread appeal.
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Pastels offer a diverse range of flavors, from savory to sweet, catering to various palates.
Typical savory fillings include ground beef, cheese, hearts of palm (palmito), chicken, shrimp, and pepperoni. The dough itself doesn't have a strong flavor, allowing the filling to shine. The frying process imparts a crispy, slightly oily texture that complements the fillings. Sweet pastels are less common but can include fillings like guava paste and cheese (Romeu e Julieta), banana, or chocolate.
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Dough Consistency
The dough should be thin and elastic, allowing it to puff up during frying. Resting the dough is important for gluten development and preventing it from tearing.
Sealing the Edges
Properly sealing the edges of the pastel is crucial to prevent the filling from leaking out during frying. Use a fork to press the edges firmly together.
Frying Temperature
Maintain a consistent oil temperature (around 180°C or 350°F) to ensure the pastel cooks evenly and becomes golden brown without burning. Avoid overcrowding the fryer.
Serving Immediately
Pastels are best enjoyed immediately after frying when they are still hot and crispy. The texture tends to soften as they cool.
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