Pastel de Angu
Cornmeal pastry with various fillings.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pastel de Angu reflects the historical culinary influences of Indigenous Brazilian cuisine, Portuguese colonization, and African contributions. Corn, a staple crop in Brazil long before European arrival, forms the base. The Portuguese brought pastry techniques, and African slaves introduced various fillings and flavor combinations.
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Pastel de Angu is a popular and accessible food, deeply woven into Brazilian culinary traditions. It's commonly found at street fairs, markets, and family gatherings, representing a comforting and affordable meal.
Celebrations and Festivals
Pastel de Angu is often served during local festivals and celebrations, representing a traditional and readily available food that brings people together.
Regional Variations
Different regions in Brazil may have their own unique twists on Pastel de Angu, using locally sourced ingredients for the fillings and dough.
Home Cooking and Family Recipes
Many Brazilian families have their own cherished recipes for Pastel de Angu, passed down through generations, making it a personal and meaningful dish.
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Pastel de Angu offers a savory flavor profile with a slightly sweet undertone from the cornmeal base. The filling dictates the overall taste, ranging from cheesy and creamy to meaty and spicy.
The flavor primarily comes from the 'angu' dough, made of cornmeal (fuba), water, and salt. This dough provides a subtle sweetness and a comforting, earthy taste. Fillings vary widely, but common options include cheese (queijo minas), ground meat (carne moida), shredded chicken (frango desfiado), or vegetables. Herbs and spices such as parsley, garlic, onion, and sometimes chili peppers are often added to the fillings for extra depth.
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Dough Consistency
The angu dough should be smooth and pliable, not too dry or too sticky. Adding a little more water or cornmeal can help adjust the consistency.
Frying Temperature
Use hot oil (around 350°F or 175°C) for frying. Frying at the correct temperature ensures the pastel cooks evenly and becomes crispy without absorbing too much oil.
Sealing the Pastry
Press the edges of the pastry firmly to seal the filling inside. A fork can be used to create a decorative crimped edge and ensure a tight seal.
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