Salgados
Assorted savory pastries, such as coxinha, risole, 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.
Salgados' history is linked to the availability of ingredients and culinary influences from Europe, particularly Portugal and France. As Brazil urbanized, quick and affordable snacks became popular, with 'salgados' evolving to meet that demand. European pastry techniques were adapted to local ingredients, giving rise to unique Brazilian flavors and forms.
Salgados are deeply ingrained in Brazilian culture, serving as a staple snack at parties, celebrations, cafes, and street food stalls.
Party Staple
Salgados are ubiquitous at Brazilian parties, especially birthday parties, where they are served alongside sweets and other treats. They are considered essential for a complete Brazilian celebration.
Everyday Snack
Available in bakeries, 'lanchonetes' (snack bars), and on street corners, salgados are a popular choice for a quick and affordable lunch or snack. They are part of the daily culinary landscape.
Regional Variations
While the basic concept remains the same, regional variations exist in terms of fillings and preparation methods. Certain regions might favor specific types of salgados or fillings over others, reflecting local tastes and available ingredients.
Salgados offer a diverse range of savory flavors, often featuring a combination of creamy fillings, crispy exteriors, and seasoned meats or vegetables.
The flavors vary greatly depending on the specific salgado. Coxinha features shredded chicken seasoned with herbs and spices, encased in a creamy dough and fried. Risole typically contains ham and cheese, shrimp, or ground beef, offering a salty and cheesy flavor profile. Pastel provides a crispy, flaky pastry pocket filled with various savory or even sweet options. Common fillings include cheese, ground beef, hearts of palm, and guava paste with cheese.
Dough Consistency
The dough should be smooth, pliable, and not too sticky. Proper kneading is crucial for achieving the desired texture.
Filling Preparation
The filling should be well-seasoned and not too watery. Excess moisture can make the dough soggy and prevent proper frying.
Frying Temperature
Maintain a consistent oil temperature of around 350-375°F (175-190°C) for optimal crispiness. Avoid overcrowding the fryer to prevent the oil temperature from dropping too low.
Freezing for Later
Salgados can be prepared in advance and frozen before frying. When ready to serve, fry them directly from frozen, adding a few extra minutes to the cooking time.
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