Pastel de Queijo
A savory pastry filled with cheese.
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.
The pastel, in general, is believed to have been introduced to Brazil by Japanese immigrants in the 20th century. These immigrants adapted Chinese fried pastries to local tastes and ingredients. The Pastel de Queijo specifically likely emerged as a variation, incorporating the readily available and popular Brazilian cheese.
Pastel de Queijo is a very popular snack and street food in Brazil, widely available at 'feiras' (street markets), 'lanchonetes' (snack bars), and restaurants. It represents a quick, affordable, and satisfying meal option for many Brazilians.
Feiras (Street Markets)
Feiras are a central part of Brazilian culture, and pastel stands are almost always present. Eating a freshly made Pastel de Queijo at a feira is a quintessential Brazilian experience.
Lanchonetes (Snack Bars)
Lanchonetes serve a wide variety of snacks and meals, and Pastel de Queijo is a common offering, especially during lunchtime.
Pairing with Caldo de Cana
Pastel de Queijo is often enjoyed with 'caldo de cana' (sugarcane juice), creating a sweet and savory combination that is very popular.
Pastel de Queijo offers a delightful combination of savory, cheesy, and slightly crispy flavors. The mild cheese filling contrasts nicely with the slightly salty and fried pastry shell.
The primary flavor comes from the cheese filling, which is typically a blend of Brazilian cheeses such as Queijo Minas, Requeijão, or mozzarella. These cheeses offer a mild, slightly tangy, and creamy taste. The pastry shell is usually made from wheat flour and water, creating a neutral base that allows the cheese flavor to shine. Frying the pastel in oil gives it a crispy and slightly oily texture, adding another layer of flavor.
Cheese Blend
Experiment with different cheese blends to find your favorite flavor profile. Combining Queijo Minas with a small amount of Requeijão can create a creamy and flavorful filling.
Dough Thickness
Roll the dough thinly to ensure a crispy pastry shell. Too much dough will result in a heavy and greasy pastel.
Sealing the Pastel
Ensure the edges of the pastel are tightly sealed to prevent the cheese from leaking out during frying. Use a fork to press the edges together.
Oil Temperature
Maintain a consistent oil temperature of around 350°F (175°C) for optimal frying. This will ensure the pastel cooks evenly and turns golden brown.
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