Pastel de Carne
Classic meat-filled pastel. A popular and traditional choice.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Clube do Pastel
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Pastel de Carne, while simple, reflects Portugal's history of utilizing easily accessible ingredients. It likely evolved from similar meat pies found across Europe, adapted to local tastes and resources. The Portuguese have a long history of seafaring and trade, which influenced their cuisine by introducing new spices and ingredients, though Pastel de Carne remains relatively grounded in simpler, local flavors.
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Pastel de Carne is deeply ingrained in Portuguese culinary culture, representing a simple yet satisfying meal enjoyed across all social strata. It's a staple found in bakeries, cafes ('pastelarias'), and homes.
Everyday Staple
Pastel de Carne is often eaten as a quick lunch, a snack, or a light dinner. It's readily available and affordable, making it a popular choice for busy individuals.
Family Gatherings
While commercially available, homemade Pastel de Carne is frequently prepared for family gatherings and celebrations. Recipes are passed down through generations, with each family having their own unique twist.
Regional Variations
Although the core concept remains the same, slight variations exist in the filling depending on the region. Some areas might favor specific spices or include local vegetables.
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Pastel de Carne offers a savory and comforting flavor profile. The key elements are the rich, seasoned meat filling and the flaky pastry crust that encapsulates it.
The predominant flavor comes from the ground meat, typically beef or a mixture of beef and pork, seasoned with onions, garlic, herbs like parsley, and spices such as paprika and sometimes a touch of cumin or allspice. The pastry provides a buttery, slightly salty counterpoint to the savory filling. Variations exist with ingredients like tomatoes or bell peppers added to the meat mixture for additional depth.
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Browning the Meat
Properly browning the ground meat before adding other ingredients is crucial for developing a rich and savory flavor. Don't overcrowd the pan, and allow the meat to sear properly.
Resting the Filling
Allowing the meat filling to cool slightly before filling the pastry helps prevent the crust from becoming soggy.
Egg Wash
Brushing the pastry with an egg wash before baking gives it a golden-brown color and a glossy finish.
Blind Baking
Blind baking the pastry case can help prevent a soggy bottom. Place parchment paper and baking beans/weights inside before baking for the first 15 minutes
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