Salgados Assados
Selection of baked savory pastries, like esfihas and empadas, 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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Salgados, including the baked variety (assados), reflect a blend of Portuguese culinary influences with indigenous and African ingredients. The Portuguese introduced savory pastries, which were then adapted with local fillings and baking techniques. Migration and regional preferences further diversified the fillings and doughs used in salgados assados.
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Salgados assados are a staple in Brazilian cuisine, widely enjoyed as snacks, appetizers, or light meals. They are deeply ingrained in Brazilian social gatherings, parties, and everyday life.
Ubiquitous Presence
Salgados assados are found everywhere in Brazil, from bakeries and cafes to street vendors and supermarkets. They are a readily available and affordable food option.
Party Staple
No Brazilian party or celebration is complete without an array of salgados, including the baked variety. They are a popular choice for finger foods and appetizers.
Regional Variations
While the basic concept remains the same, regional variations exist in the types of fillings and doughs used. Some regions may favor certain ingredients or preparation methods over others.
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Salgados assados offer a diverse range of flavors, from savory meats and cheeses to vegetables and creamy fillings. The dough itself can contribute to the overall flavor profile, ranging from buttery and flaky to slightly sweet and dense.
Common flavors include shredded chicken (frango) with catupiry cheese, ground beef seasoned with onions, garlic, and various spices (carne), heart of palm (palmito) in a creamy sauce, cheese and ham (queijo e presunto), and vegetables like spinach or broccoli mixed with ricotta. The dough is typically enriched with butter or oil, contributing to a rich and satisfying taste. Herbs like oregano or parsley are frequently incorporated into the fillings for added aroma.
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Dough Consistency
The dough should be pliable and easy to work with, but not too sticky. Adjust the amount of liquid as needed to achieve the desired consistency.
Filling Moisture
Ensure the filling is not too wet, as this can make the dough soggy. Drain excess moisture from the filling before assembling the salgados.
Baking Temperature
Bake the salgados at a moderate temperature to ensure they cook evenly without burning. A golden-brown crust is a sign of proper doneness.
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