Macanese-style Pelincile Domnului

Ingredients

In the Macanese adaptation of Pelincile Domnului, the traditional Romanian pastry is infused with Macanese flavors and spices. The original recipe typically uses a sweet filling, while the Macanese version incorporates a savory mixture of minced pork, shrimp, and aromatic spices such as turmeric, cinnamon, and star anise. This fusion of flavors creates a unique and exciting twist on the traditional dish. We alse have the original recipe for Pelincile Domnului, so you can check it out.

• 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
• 1/2 cup (120ml) ice water 1/2 cup (120ml) ice water
• 200g minced pork 200g minced pork
• 100g shrimp, peeled and deveined 100g shrimp, peeled and deveined
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix 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 separate bowl, combine the minced pork, shrimp, onion, garlic, turmeric, cinnamon, ground star anise, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Remove the dough from the refrigerator and divide it into small portions. Roll out each portion into a thin circle.
5. 5.
   Place a spoonful of the pork and shrimp mixture onto one half of the dough circle. Fold the other half over the filling and press the edges together to seal.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the pastries until golden brown on both sides.
7. 7.
   Remove the pastries from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Serve the Macanese-style Pelincile Domnului warm and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using them in the filling to remove any grit or impurities.

Tips & Tricks

• If you prefer a spicier filling, you can add a pinch of chili powder or finely chopped chili peppers to the pork and shrimp mixture.
• Serve the Macanese-style Pelincile Domnului with a side of sweet chili sauce for an extra burst of flavor.
• You can make the filling in advance and refrigerate it until ready to use to save time on the day of preparation.
• Experiment with different spices and herbs to customize the flavor profile of the filling according to your preferences.
• These pastries are best enjoyed fresh and warm, but you can also reheat them in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Macanese-style Pelincile Domnului as an appetizer or as part of a main course. Pair it with a fresh salad or steamed vegetables for a complete meal.

Presentation advice

Arrange the Macanese-style Pelincile Domnului on a platter, garnished with fresh herbs such as cilantro or parsley, to add a pop of color and enhance the visual appeal.