Pastel
Fried pastry with various fillings. Popular fillings include cheese, ground beef, and chicken.
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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Rita lanches
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The Pastel's origins are complex, with influences from Portuguese savory pastries and potentially even Asian spring rolls brought through trade routes. Portuguese colonization in Brazil led to the development of distinct regional variations.
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Pastels are deeply embedded in Brazilian and Portuguese culture as a popular street food and a common snack enjoyed at fairs, markets, and casual gatherings.
Street Food Staple
Pastels are a ubiquitous street food, readily available from vendors in markets, fairs, and street corners. They're a quick and affordable meal or snack.
Fair and Festival Food
Pastels are a traditional food item at Brazilian fairs and festivals. They are often sold alongside other snacks and drinks, contributing to the festive atmosphere.
Family Gatherings
While often purchased from vendors, pastels are also sometimes made at home for family gatherings, offering a homemade touch to a casual meal or snack.
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Pastel offers a delightful combination of crispy, flaky pastry and savory fillings. Common flavors include salty cheese, seasoned ground beef, and savory chicken, but the possibilities are diverse.
The primary flavor profile comes from the fried dough, providing a satisfying crunch and slightly oily richness. Fillings like cheese offer a salty and creamy element, while ground beef contributes a savory, umami depth often enhanced with spices like cumin and garlic. Chicken fillings are generally seasoned with herbs and spices, adding a lighter savory note.
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Dough Consistency
The dough should be thin and elastic, allowing it to puff up during frying. Resting the dough after mixing is crucial for gluten development.
Frying Temperature
Maintain a consistent oil temperature around 350-375°F (175-190°C) for optimal crispiness without burning. A deep fryer or a heavy-bottomed pot works best.
Filling Moisture
Ensure the filling is not too wet, as excess moisture can prevent the pastry from becoming crispy. Drain any excess liquid from the filling before assembling the pastels.
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