Pastel de Carne
A classic savory pastry filled with seasoned ground beef.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pastel de Carne, translating to "meat pastry" or "meat pie," has roots deeply intertwined with the culinary traditions of Portugal. The concept of encasing savory fillings in pastry dates back to ancient times, with influences from Roman and Moorish cooking techniques contributing to its evolution over centuries. The availability of wheat and livestock in the Iberian Peninsula facilitated the development of this hearty and satisfying dish.
Pastel de Carne is a common and cherished dish in Portuguese cuisine, often enjoyed as a snack, appetizer, or light meal. It represents a practical and comforting food that is adaptable to various occasions and regional variations.
Regional Variations
Different regions of Portugal may have their own unique recipes for Pastel de Carne. These variations can include differences in the type of meat used (e.g., pork, beef, or a combination), the specific spices and herbs added, and the type of pastry crust preferred.
Family Tradition
Pastel de Carne is often made at home and passed down through generations of families. These homemade versions can have secret ingredients and unique cooking techniques that make them extra special.
Celebratory Occasions
While it is an everyday food, Pastel de Carne can also be served at celebrations, parties and family gatherings. It's a reliable and satisfying dish enjoyed by people of all ages.
The Pastel de Carne offers a savory and comforting blend of flavors. It features a rich and well-seasoned ground beef filling enveloped in a flaky or tender pastry crust.
The primary flavor profile revolves around the seasoned ground beef, typically cooked with onions, garlic, tomatoes, and herbs like parsley or oregano. Spices such as paprika, cumin, or chili powder might be added for a hint of warmth or spice. The pastry crust can range from flaky and buttery (made with puff pastry or shortcrust) to more tender and bread-like (made with a simpler dough). The contrast between the savory filling and the buttery or soft crust is a key element of its appeal.
Seasoning the Filling
Don't be afraid to generously season the ground beef filling. Taste it as you go and adjust the spices to your liking. Letting the filling simmer for a while allows the flavors to meld together.
Choosing the Right Pastry
The type of pastry you choose will significantly impact the texture of the Pastel de Carne. Puff pastry will create a flaky and airy crust, while shortcrust pastry will be more crumbly and buttery. Consider a simpler dough for a softer, bread-like exterior.
Preventing a Soggy Bottom
To prevent the pastry from becoming soggy, ensure that the filling is not too wet before filling the pastries. You can add a small amount of breadcrumbs to the filling to absorb excess moisture, or partially bake the pastry case before adding the filling.
Egg Wash for Shine
Brushing the pastry with an egg wash before baking will give it a beautiful golden-brown color and a glossy finish.
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