Pastei Recipes

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Steps:

• Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
• Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
• Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
• Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
• Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
• Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
• Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
• Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

PASTEIS DE NATA (CUSTARD TARTS)

Steps:

• Make the pastry.
• In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.
• Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
• Drizzle 5 tablespoons of the ice water over the mixture.
• Pulse several times to work the water into the flour.
• Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.
• Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.
• Refrigerate for at least 1 hour.
• On a lightly floured surface, roll half the dough to 1/16-inch thickness.
• Cut out 6 (4 1/2-inch) circles.
• (If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds.
• Repeat with the remaining dough.
• Place the tin in the freezer for 5 minutes.
• Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
• Line dough cups with cupcake papers and fill with dried beans or pastry weights.
• Bake at 350°F (180°C) for 8 to 10 minutes to set.
• Make the custard.
• Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
• Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves.
• Check for sugar granules with a spoon; none should remain.
• In a small bowl, blend the yolks with a fork until smooth.
• Add the yolks to the cream mixture, stirring gently to combine.
• Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
• Bake in at 350°F (180°C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.
• (The custard will continue to cook.) Cool completely in the tin.
• The pastéis are best when eaten the same day.

PASTEI

Steps:

• Mix the butter with an electric mixer or a wooden spoon. Keep adding little bits of the water until the butter has absorbed it all.
• Sift the flour, baking powder and the salt all together and add this through the butter gradually. To see if the dough is rollable, press your finger on it and if the dough doesn't stick to it, it's fine. If the dough does stick however, add about 25 more grams of flour.
• Rest pastry for 30mins in the fridge.
• Break off about 1/4 of the pastry and reserve for the top of the pie.
• Roll out the larger piece and put the flattened dough in a baking pan. Press the dough to the corners of the pan so that as much filling as possible can go inches
• Saute the 1/2 the onion in about 100g butter add the chicken and brown slightly. Add the pepper and bay leaf 2 crumbled stock cubes and 1/2 tsp pimento. Cover with enough water and cook for about 30 minutes Cool slightly.
• When cool enough to handle, remove the chicken from the liquid (reserve the liquid) and strip the chicken (discarding the bones) into little pieces.
• Put the rest of the butter in the reserved liquid in which the chicken had been boiled.
• Saute the remainder of the onion and oil in a pan. Add the chicken. After a minute add the chopped tomatoes and the peas and carrots and the remainder of the allspice.
• Add the chicken broth to the pan and simmer until carrots slightly tender.
• Add the chopped pickles. Check seasoning, and add if need be.
• Cool to about luke warm. Or at this stage you can store in the fridge until the next day.
• Preheat the oven to 375°C.
• Fill the prepared pastry pan. Slice your cooked eggs and place them on top of the filling in the pan.
• Roll out the remaining pastry and place gently ontop, sealing the edges with some water and pressing the pastry closed. Slit a couple of steam vents in the pastry.
• Bake for 1 hour. Take out of oven and brush with beaten egg and bake a further 10mins or so to give it a nice finish.

PASTéIS DE NATA (PORTUGUESE CUSTARD TARTS)

Steps:

• Using a pastry brush, grease eight individual pastry tins generously with the melted butter, then chill in the fridge. Put the butter between two sheets of baking parchment, then bash and roll into a large rectangle roughly the thickness of a £1 coin. In a large bowl, mix the flour with 150ml water and a pinch of salt using a wooden spoon. Tip the dough onto a clean surface and knead for 5 mins until smooth.
• Shape the dough into a rough rectangle, cover with cling film and rest in the fridge for 20 mins. If your butter is getting too soft, put it in the fridge to chill too. Roll the dough out into a large, thin rectangle at least twice the size of the butter. Put the butter in the middle of the dough, fold all the edges up over it to encase it, then fold the dough over itself in half.
• Roll out the dough to roughly half its original size, then fold in half, then half again to make a rectangle a quarter the size of the original. Repeat this process once more, flouring your work surface if you need to. Don't worry about being too precise here, or if the butter starts breaking through some of the layers. Cover and put the pastry in the fridge to rest for 20 mins.
• On a floured surface roll the chilled dough into a thin A3-sized rectangle, then roll it up lengthways into a tight sausage shape. Divide the pastry into three, the middle section will make your perfect looking tarts, then wrap and freeze the rest for another time. (It would also make delicious palmier biscuits if you roll it out and sprinkle with sugar.)
• Slice the pastry into 8 discs. Work the discs into the tins with your fingers, pressing and stretching them to fill the tins. If the layers start to come apart, press them back together. Chill while you make the custard.
• In a pan, warm 150ml milk with the cinnamon stick, lemon peel and half the butter until just simmering and the butter has melted. In a large bowl, sieve the cornflour and flour into the remaining milk and whisk to form a thin paste. Pour the warm milk mixture over the flour paste and leave to infuse for a few mins. Sieve the custard back into the pan, heat gently and keep stirring for 3-4 mins until it reaches the consistency of double cream. Take off the heat and blend in the remaining butter.
• Put the syrup ingredients in a frying pan and stir over a medium heat for 5 mins until you have a light, fragrant caramel. Take the pan off the heat and carefully pour in 100ml water. Return the pan to a low heat until the sugar has melted again into a syrup. Strain into a bowl.
• Slowly add half the syrup to the custard and whisk until completely blended. You can store the custard in the fridge from this point, but don't add the eggs until just before you are ready to cook the tarts. Heat your oven to 260C/240C fan/gas 8 or as high as your oven will go. Put a baking tray on the top shelf of the oven to heat up. Whisk the egg yolks in a small bowl, then incorporate into the custard. Pour the mixture into the pastry bases.
• Put the filled tin on the hot baking tray. Put the tray in the middle of the oven and bake for 5- 8 mins, or until the custard starts to puff up. Once the custard has puffed up, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 1-2 mins or until caramelised - the darker the better. Remove from the oven and brush with a little of the remaining syrup. Let the tarts cool slightly in the moulds before turning out onto a cooling rack.