Pastel de Carne
A fried pastry filled with savory 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.
Ponto Setti
Pastel de Carne, meaning 'meat pastry', likely evolved from culinary traditions where preserving meat within dough was common. This practice spans numerous cultures, but the specific Portuguese Pastel de Carne reflects the country's access to spices and various meat preparations, developing into a unique and beloved snack.
Pastel de Carne is a popular snack and street food in Portugal, frequently enjoyed as a quick and satisfying meal or an accompaniment to other dishes. It represents a comforting and accessible part of Portuguese cuisine.
Street Food Staple
Pastel de Carne is commonly sold at cafes, bakeries, and street vendors throughout Portugal, making it a convenient and readily available snack.
Family Gatherings
While easily purchased, Pastel de Carne is also made at home, particularly for family gatherings and celebrations, offering a homemade touch to the meal.
Regional Variations
While the core ingredients remain consistent, regional variations exist. Some may include different spices or incorporate other meats like pork into the filling.
Pastel de Carne offers a savory and comforting flavor profile. The fried pastry provides a satisfying crunch, while the ground beef filling is typically seasoned with a blend of herbs, spices, and often a touch of tomato.
The main flavor comes from the seasoned ground beef, which usually includes ingredients like garlic, onion, paprika, parsley, and sometimes a hint of piri-piri (chili pepper) for a subtle kick. The pastry itself, often made with wheat flour, may have a slightly buttery or salty taste. The overall flavor is rich, savory, and well-balanced.
Seasoning is Key
Don't be afraid to generously season the ground beef filling. Experiment with different combinations of herbs and spices to find your preferred flavor profile. Taste and adjust as you go!
Pastry Perfection
The pastry should be thin enough to become crispy when fried, but sturdy enough to hold the filling without breaking. Use a good quality pastry and avoid overfilling.
Temperature Control
Maintain a consistent oil temperature during frying. Too low, and the pastry will be greasy; too high, and it will burn before the filling is heated through.
Resting the Dough
Allowing the dough to rest before filling helps relax the gluten, creating a more tender and workable pastry.
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