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Snacks | Vegetarian

Pastel de palmito

These Brazilian fried pastries will help your body to use micronutrients, protect your heart and immune system and keep you happy

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Pastel de palmito recipe
Serves:
6
Preparation:
30 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Pastel de palmito?

These Brazilian fried pastries will help your body to use micronutrients, protect your heart and immune system and keep you happy. They are a popular street food in Brazil, with a secret ingredient, rum, in the pastry to make them extra crispy. 

 

Ingredients

Method

Ingredients

60g/4 tbsp butter nutritional information
60g/4 tbsp butter
50g/1 egg nutritional information
50g/1 egg
350g plain flour, plus extra for rolling nutritional information
350g plain flour, plus extra for rolling
15ml/1 tbsp rapeseed oil nutritional information
15ml/1 tbsp rapeseed oil
50ml/rapeseed oil, for frying nutritional information
50ml/rapeseed oil, for frying
100g/1 medium onion, chopped nutritional information
100g/1 medium onion, chopped
6g/1 garlic clove nutritional information
6g/1 garlic clove
400g tin hearts of palm, drained and roughly chopped nutritional information
400g tin hearts of palm, drained and roughly chopped
15g/1 tbsp chopped parsley nutritional information
15g/1 tbsp chopped parsley
30ml/2 tbsp white rum nutritional information
30ml/2 tbsp white rum
150g/2 ripe tomatoes, deseeded and diced nutritional information
150g/2 ripe tomatoes, deseeded and diced
6ml/1 tsp vinegar nutritional information
6ml/1 tsp vinegar
60ml/4-5 tbsp water nutritional information
60ml/4-5 tbsp water
Salt and pepper to taste nutritional information
Salt and pepper to taste
45g full fat cream cheese nutritional information
45g full fat cream cheese
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) To make the dough put the flour in a large bowl with a pinch of salt. Add the butter and mix in using your fingertips until it resembles breadcrumbs.
2) Add the vinegar, egg and rum and stir, add enough water for it to form a dough.
3) Altenatively you could make the dough in a food processor.
4) Knead the dough then wrap in cling film and refrigerate for an hour.
5) To make the filling, Heat the oil in a frying pan over a medium heat. Add the onions and garlic and cook for a few minutes until they are soft.
6) Add the rest of the filling ingredients and fry for a minute more.
7) Remove from the heat and allow to cool then fold in the cream cheese.
8) Cut the dough in half; put one half back in the fridge while you roll out one half to a large square. Approximately 30 x 30 cm. Cut into 6 squares.
9) Repeat with the second half.
10) Brush the edge of one square with water. Add 2 tablespoons of the filling mixture and fold over into a rectangle. Cut it in to a curved shape if preferred.
11) Seal the edges by pressing together with a fork.
12) Repeat with remaining squares.
13) Heat about 10 cm of rapeseed oil in a small medium sized saucepan or wok over a high heat. Check it is hot enough by dropping a small piece of bread in, it should sizzle and float to the top immediately.
14) Fry the pastels for about 2-3 minutes or until golden brown. Drain on kitchen paper. You will need to fry them in small batches.

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