Pastel de Chaves

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 18g (1g sugars)
• Protein: 12g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the ground beef and pork over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Stir in the paprika, ground cumin, dried oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Cut out circles with a diameter of approximately 4 inches.
7. 7.
   Place a spoonful of the cooled filling in the center of each pastry circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing them together with a fork.
8. 8.
   Place the pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy.
10. 10.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat to avoid excessive grease in the filling.
• Paprika — Opt for a high-quality smoked paprika to add a smoky depth of flavor to the filling.
• Cold water — Using cold water helps to keep the pastry dough firm and prevents the butter from melting too quickly.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the filling mixture.
• Serve the Pastel de Chaves warm for the best flavor and texture.
• These pastries can be made ahead of time and reheated in the oven for a few minutes before serving.
• Experiment with different fillings such as chicken, shrimp, or vegetarian options for variety.
• Dust the pastries with a sprinkle of powdered sugar before serving for an extra touch of sweetness.

Serving advice

Serve the Pastel de Chaves as a delightful appetizer or as part of a Portuguese-inspired meal. Pair it with a fresh green salad or enjoy it on its own as a satisfying snack.

Presentation advice

Arrange the golden Pastel de Chaves on a platter, allowing their flaky crusts to shine. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color.