Pastel in Portugal is a small pastry with filling, either deep fried or baked. The plural of pastel is pastéis, savoury or sweet with assorted fillings, served as hors d'oeuvres or desserts. Many have not heard or ever tasted these banana pastries. Influenced by the Portugese, they are almost disappearing from the Goan cuisine.
The outer covering is made with shortcrust pastry enclosing a filling of ripe bananas, sugar, coconut, cashew nuts, raisins, ghee and cardamom powder. Baked in a 400 F or 200 C for 20 minutes until lightly brown. The pastéis are delicious, sweet from the bananas, coconut and raisins with a crunch from the pastry and cashew nuts along with a subtle flavour of cardamom.
Bananas are delicious, nutritious, packed with vital vitamins and minerals. High in potassium content regulating blood pressure. Good source of dietary fibre aiding digestion. Low in glycemic index, high in antioxidants, free from cholesterol and fat.
The outer covering is made with shortcrust pastry enclosing a filling of ripe bananas, sugar, coconut, cashew nuts, raisins, ghee and cardamom powder. Baked in a 400 F or 200 C for 20 minutes until lightly brown. The pastéis are delicious, sweet from the bananas, coconut and raisins with a crunch from the pastry and cashew nuts along with a subtle flavour of cardamom.
Bananas are delicious, nutritious, packed with vital vitamins and minerals. High in potassium content regulating blood pressure. Good source of dietary fibre aiding digestion. Low in glycemic index, high in antioxidants, free from cholesterol and fat.
Pastéis de Banana
(Yields 10)
Filling
Ingredients:
3 ripe bananas (chopped into small pieces)
1/3 cup fresh grated coconut
1 1/2 tablespoons sugar
30 raisins
12 cashew nuts
1 tablespoon ghee
1/4 teaspoon cardamom powder
Method:
In a pan, heat ghee, add bananas, coconut and sugar. Cook on low heat till dry. Cool and mix in raisins, cashew nuts and cardamom powder.
Pastry
Ingredients:
1/2 cup all-purpose flour or maida
1 tablespoon vegetable shortening
2 tablespoons ice cold water
a pinch of salt
extra flour for dusting
2 tablespoons milk for brushing
Method:
Sift flour and salt into a bowl. With a pastry blender or two knives, cut the shortening till the mixture resembles coarse crumbs. Add ice cold water and with a fork, stir to make a soft dough. Form into a disc, wrap in plastic and chill for 30 minutes.
Preheat oven to 400 F or 200 C.
Line a baking tray with parchment paper.
On a lightly floured surface, roll out pastry as thin as possible and using a 2 1/2" or 3” round cutter, cut into circles. Fill each with a spoonful of the filling. Wet the edges with milk using a pastry brush. Fold forming a crescent-shaped and crimp the edges with a fork. Pierce vent holes on top of the crust with the fork. Reuse scraps until all the dough is used.
Transfer onto the baking tray and bake for 20 minutes or until the crust is lightly browned.
Serve warm or at room temperature.
Note:
(Yields 10)
Filling
Ingredients:
3 ripe bananas (chopped into small pieces)
1/3 cup fresh grated coconut
1 1/2 tablespoons sugar
30 raisins
12 cashew nuts
1 tablespoon ghee
1/4 teaspoon cardamom powder
Method:
In a pan, heat ghee, add bananas, coconut and sugar. Cook on low heat till dry. Cool and mix in raisins, cashew nuts and cardamom powder.
Pastry
Ingredients:
1/2 cup all-purpose flour or maida
1 tablespoon vegetable shortening
2 tablespoons ice cold water
a pinch of salt
extra flour for dusting
2 tablespoons milk for brushing
Method:
Sift flour and salt into a bowl. With a pastry blender or two knives, cut the shortening till the mixture resembles coarse crumbs. Add ice cold water and with a fork, stir to make a soft dough. Form into a disc, wrap in plastic and chill for 30 minutes.
Preheat oven to 400 F or 200 C.
Line a baking tray with parchment paper.
On a lightly floured surface, roll out pastry as thin as possible and using a 2 1/2" or 3” round cutter, cut into circles. Fill each with a spoonful of the filling. Wet the edges with milk using a pastry brush. Fold forming a crescent-shaped and crimp the edges with a fork. Pierce vent holes on top of the crust with the fork. Reuse scraps until all the dough is used.
Transfer onto the baking tray and bake for 20 minutes or until the crust is lightly browned.
Serve warm or at room temperature.
Note:
- Instead of milk, the pastéis can be brushed with an egg wash.
