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. The traditional Goan flaky pastéis encasing a filling were often deep fried. An age-old cooking method that was used to prepare certain foods. It was quick, easy with the fried food pleasing to the palate. Pastéis were prepared for birthdays, parties or special occasions. Filling consists of either prawns, ground meat, chicken, vegetables or fish. The outer crispy, flaky layers in combination with the delicious stuffing is a party in the mouth. One is never enough and you will be tempted to go for a second.
Choice of any filling as indicated above can be made in advance and brought to room temperature. A firm dough of all-purpose is kneaded and set aside to rest for 30 minutes. Then, divided into balls, each one rolled on a lightly dusted surface into a 7-inch circle. A paste made with cornflour and ghee is spread on each round except for the topmost one. Together with all the circles placed on one another, they are rolled thinly into one big circle of 12-inches. The four edges of this circle are trimmed off and the pastry then cut into 6 pieces. Each one lightly rolled into a square or rectangle. Stuffed with filling, sealed well half an inch away from the border and deep fried. The various layers start to separate in the hot oil. Frying the pastéis on medium-low flame is key to cook them throughout and also, to maintain their crunch. Once they turn into a light golden brown colour, removed with a slotted spoon into a sieve set over a bowl. Pastéis are placed with the layers side down into the sieve so that any oil between them can be drained out. Served hot, these flaky delight of goodness are definitely tempting and nostalgic.
Choice of any filling as indicated above can be made in advance and brought to room temperature. A firm dough of all-purpose is kneaded and set aside to rest for 30 minutes. Then, divided into balls, each one rolled on a lightly dusted surface into a 7-inch circle. A paste made with cornflour and ghee is spread on each round except for the topmost one. Together with all the circles placed on one another, they are rolled thinly into one big circle of 12-inches. The four edges of this circle are trimmed off and the pastry then cut into 6 pieces. Each one lightly rolled into a square or rectangle. Stuffed with filling, sealed well half an inch away from the border and deep fried. The various layers start to separate in the hot oil. Frying the pastéis on medium-low flame is key to cook them throughout and also, to maintain their crunch. Once they turn into a light golden brown colour, removed with a slotted spoon into a sieve set over a bowl. Pastéis are placed with the layers side down into the sieve so that any oil between them can be drained out. Served hot, these flaky delight of goodness are definitely tempting and nostalgic.
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Pastéis de Frango (Chicken Pastéis)
(Yields 9)
Paste
Ingredients:
1/4 cup cornflour
2 tablespoons ghee (at room temperature)
Method:
Mix the ghee with the flour to combine well. Set aside.
Dough
Ingredients:
2 cups all-purpose flour + extra for dusting
3/4 cup water
2 tablespoons ghee (at room temperature)
1/2 teaspoon salt
Method:
In a bowl, sift the flour and salt. Rub in ghee with the flour until it resembles fine coarse consistency. Add water, form into a stiff dough. Knead for 8 to 10 minutes, cover and set aside for 30 minutes.
Then, divide dough into 6 balls.
Dust a work surface with flour and roll each ball into a 7-inch circle. Cover with a tea towel while working with rest of the dough.
Spread the flour paste on each circle and place one on top of the other. Do not apply any paste on the topmost circle. Dust some flour and gently roll all six together to form a thin circle of 12-inches. Trim off the edges on all four sides and keep aside. Cut the remaining pastry into 6 equal pieces. Cover and set aside.
With the trimmed uneven edges, you will get an additional 3 more pieces. Adhere them together with the flour paste. Roll and re-roll until you get 3 pieces, one piece with each rolling. Towards the end, you will be left with few bits of dough.
Assembling
Ingredients:
a paste made with 1 tablespoon all-purpose flour and little water
chicken filling recipe links indicated under Note
Method:
Lightly roll each of the 9 pieces into a 4 x 4-inch square. Place a spoonful of filling in the centre and apply the all-purpose paste all around the filling, half an inch away from the edge. Diagonally, bring the corner of one end of pastry over the filling to the other end. Press firmly to seal only near the filling and not the edges. Cover until all are filled and ready to fry.
Alternatively, the pieces can be rolled into a rectangle, filled and folded straight instead of diagonally.
Note:
Frying
Ingredients:
oil for deep frying
Method:
Heat oil for deep frying on medium-low flame. Test with a small piece of leftover dough to check if oil is ready. If it bubbles and comes up then, oil is ready. Fry in batches of three turning occasionally until crunchy, crispy and light golden brown in colour, about 8 to 10 minutes. Drain in a sieve set over a bowl. Ensure to place the pastéis layers side down so that any oil between the layers can drain off.
Serve warm.
(Yields 9)
Paste
Ingredients:
1/4 cup cornflour
2 tablespoons ghee (at room temperature)
Method:
Mix the ghee with the flour to combine well. Set aside.
Dough
Ingredients:
2 cups all-purpose flour + extra for dusting
3/4 cup water
2 tablespoons ghee (at room temperature)
1/2 teaspoon salt
Method:
In a bowl, sift the flour and salt. Rub in ghee with the flour until it resembles fine coarse consistency. Add water, form into a stiff dough. Knead for 8 to 10 minutes, cover and set aside for 30 minutes.
Then, divide dough into 6 balls.
Dust a work surface with flour and roll each ball into a 7-inch circle. Cover with a tea towel while working with rest of the dough.
Spread the flour paste on each circle and place one on top of the other. Do not apply any paste on the topmost circle. Dust some flour and gently roll all six together to form a thin circle of 12-inches. Trim off the edges on all four sides and keep aside. Cut the remaining pastry into 6 equal pieces. Cover and set aside.
With the trimmed uneven edges, you will get an additional 3 more pieces. Adhere them together with the flour paste. Roll and re-roll until you get 3 pieces, one piece with each rolling. Towards the end, you will be left with few bits of dough.
Assembling
Ingredients:
a paste made with 1 tablespoon all-purpose flour and little water
chicken filling recipe links indicated under Note
Method:
Lightly roll each of the 9 pieces into a 4 x 4-inch square. Place a spoonful of filling in the centre and apply the all-purpose paste all around the filling, half an inch away from the edge. Diagonally, bring the corner of one end of pastry over the filling to the other end. Press firmly to seal only near the filling and not the edges. Cover until all are filled and ready to fry.
Alternatively, the pieces can be rolled into a rectangle, filled and folded straight instead of diagonally.
Note:
- Creamy chicken filling - https://www.celebrationinmykitchen.com/chicken-puffs
- Spicy chicken filling - https://www.celebrationinmykitchen.com/goan-chicken-patties
- Beef filling - https://www.celebrationinmykitchen.com/goan-beef-patties
- Prawn filling - https://www.celebrationinmykitchen.com/prawn-puffs-or-patties
- Vegetable filling - https://www.celebrationinmykitchen.com/vegetable-puffs
- Extra filling can be refrigerated, brought to room temperature and used within a couple of days with a fresh batch of dough.
Frying
Ingredients:
oil for deep frying
Method:
Heat oil for deep frying on medium-low flame. Test with a small piece of leftover dough to check if oil is ready. If it bubbles and comes up then, oil is ready. Fry in batches of three turning occasionally until crunchy, crispy and light golden brown in colour, about 8 to 10 minutes. Drain in a sieve set over a bowl. Ensure to place the pastéis layers side down so that any oil between the layers can drain off.
Serve warm.
