Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Pastéis de massa tenra have a thin pastry shell, moist filling and traditional Portuguese savoury flavour.
The dough should be elastic and delicate, unlike a heavy pie dough.
Ingredients
- Homemade tender dough
- 400 g cooked and minced meat
- 1 chopped onion
- 2 garlic cloves
- 2 tablespoons of olive oil
- 1 tablespoon flour
- 150 ml of broth
- Parsley, salt and pepper
- Oil for frying
Method
- Make the filling by sautéing onion, garlic and meat.
- Add the flour and broth to bind the filling.
- Cook until the filling is moist but not runny, then let it cool.
- Roll out the dough thinly.
- Add the filling, fold the dough, seal the edges and cut out the pastries.
- Fry in hot oil until golden.
Tips from Empório Portugal
- The filling must be moist but not runny.
- Roll the dough thinly for a delicate pastry.
- Seal the edges well.
Possible substitutions in Brazil
- Use shredded roast beef as filling.
- Homemade dough can be made with flour, fat and warm water.
Pairing
Vinho Verde, a light beer or sparkling water. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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