Pastéis de massa tenra

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Pastéis de massa tenra have a thin shell, moist filling, and the flavor of traditional Portuguese savory.

The dough should be elastic and delicate, unlike a heavy pie crust.

Ingredients

• Homemade thin dough
• 400 g of cooked and chopped meat
• 1 chopped onion
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 tablespoon of flour
• 150 ml of broth
• Parsley, salt, and pepper
• Oil for frying

Preparation Method

1. Prepare the filling by sautéing onion, garlic, and meat.
2. Add flour and broth to bind.
3. Cook until moist and let cool.
4. Roll out the thin dough.
5. Fill, seal, and cut the pastries.
6. Fry in hot oil until golden.

Tips from Empório Portugal

• The filling should not be liquid.
• Thin dough makes the pastry elegant.
• Seal the edges well.

Possible Substitutions in Brazil

• Use shredded roast meat as filling.
• Homemade dough can be made with flour, fat, and warm water.

Pairing

Vinho verde, light beer, or sparkling water. Content intended for those over 18 years old. Drink responsibly.