Salgados
Variety of savory pastries, including coxinha, risoles, empadas, and pastel.
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.
Panificadora Guajará
Salgados' history is intertwined with Portuguese culinary influences and the resourcefulness of Brazilian cooks. The techniques of deep-frying and shaping doughs were brought over by the Portuguese, while Brazilians adapted the fillings with local ingredients, leading to the diverse range of salgados we know today.
Salgados are deeply ingrained in Brazilian culture, serving as a staple at parties, gatherings, and as a quick and affordable snack enjoyed throughout the day. They represent a symbol of Brazilian hospitality and culinary creativity.
Party Staple
No Brazilian party is complete without an assortment of salgados. They are the go-to finger food for birthdays, weddings, and corporate events.
Street Food
Salgados are readily available from street vendors and 'lanchonetes' (snack bars), providing a quick and satisfying meal on the go.
Regional Variations
Each region of Brazil has its own variations of salgados, with unique fillings and dough recipes that reflect local tastes and ingredients.
Salgados offer a delightful combination of savory fillings encased in crispy, often deep-fried, dough. The flavors range from chicken and cheese to ground beef and seafood, with various herbs and spices adding complexity.
The flavor profiles vary greatly depending on the specific salgado. Coxinha features shredded chicken with catupiry cheese, seasoned with onion, garlic, parsley, and sometimes pimenta biquinho (a mild chili). Risoles come in many varieties, often with ham and cheese, shrimp, or ground beef fillings, flavored with herbs like parsley and oregano. Empadas offer a shortcrust pastry filled with creamy chicken, heart of palm, or cheese. Pastel consists of thin, deep-fried dough pockets filled with savory or sweet fillings, like ground beef, cheese, or guava paste.
Dough Consistency
The dough should be smooth and elastic, allowing for easy shaping without tearing. Overworking the dough can result in a tough texture.
Temperature Control
Maintain the oil temperature at the optimal level for deep-frying (around 175-180°C). Too low, and the salgados will absorb excess oil; too high, and they will burn quickly.
Drainage is Key
After frying, place the salgados on a wire rack to drain excess oil. This will help maintain their crispiness.
Fresh Ingredients
Using fresh, high-quality ingredients for the fillings enhances the overall flavor and appeal of the salgados.
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