Receita Solta

Delicious Cheese Pastries: An Irresistible Recipe

RS

Por

Master Receita Solta

Delicious Cheese Pastries: An Irresistible Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories560 kcal

Resumo para quem tem pressa

"Fried pastel with crispy dough and melted cheese filling, ideal for afternoon snacks and practical family appetizers. The preparation is quick, requiring only the assembly of the disks with secure closing and frying at a controlled temperature."

Delicious Cheese Pastries: An Irresistible Recipe

O Que Você Precisa Saber

- Sealing the edges with a fork prevents the cheese from escaping during frying. - Oil at 180°C ensures a crispy and golden batter without soaking in grease. - The standardized cutting of the dough discs ensures even cooking of all units.

Ingredients

Main Course

  • 500g of pastel dough
  • 300g of Minas cheese or grated mozzarella
  • 1 egg yolk (for brushing)
  • Oil for frying

Instructions

Main Course

1

On a clean surface, roll out the pastry dough.

2

Com um cortador ou um copo, corte círculos de massa.

3

Place a portion of the cheese in the center of each circle.

4

Fold the dough in half, forming a semicircle.

5

Press the edges with a fork to seal well.

6

In a pan, heat the oil over medium heat.

7

Pincele os pasteis com a gema de ovo para dar um brilho.

8

Fry the pastries until golden brown, about 3 to 5 minutes on each side.

9

Remove and place on paper towels to absorb excess oil.

10

Serve hot and enjoy!

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Keep the dough at room temperature for 10 minutes before opening so it doesn't crack. - Do not overfill to allow a perfect fold without cheese touching the edges. - Brush a very thin layer of egg yolk so it doesn't burn in the oil before the dough browns.

Variations

- Adicione orégano seco e cubinhos de tomate ao queijo para obter sabor característico de pizza. - Misture milho escorrido ou azeitonas pretas picadas ao queijo ralado antes de fechar. - Asse os pastéis em forno preaquecido a 200°C por 18 minutos em assadeira untada como alternativa assada.

Substitutions

- Mozzarella or Minas cheese can be replaced by prato cheese, coalho, or grated provolone. - The ready-made pastel dough can be replaced by homemade dough based on flour and cachaça. - The egg yolk for brushing can be omitted when frying or swapped for water to moisten the edge.

How to Store

Store the fried pastéis in a closed container with paper towels under refrigeration for up to 2 days. Reheat in the oven at 180°C for 8 minutes or in the air fryer, avoiding the microwave which softens the crust.

Can You Freeze It?

Freeze the pastéis while still raw right after closing the edges. Arrange on a baking sheet for 2 hours until hardened and store in proper bags for up to 3 months. Fry directly from frozen in oil at 170°C for about 5 to 6 minutes.

What to Serve With

Serve with fresh finely chopped vinaigrette, house hot sauce, and slices of Persian lime. Accompanied by cold sugarcane juice, soda, or natural citrus fruit juices.

Frequently Asked Questions

How do I prevent the cheese from bursting during frying?

Lightly moisten the inner edge of the dough with the tip of your finger dipped in water before folding, press with your fingers, and then seal firmly with the tines of a fork, ensuring no air bubbles remain inside.

Qual a temperatura ideal do óleo para fritar pastel?

O óleo deve estar entre 180°C e 190°C. Um teste prático sem termômetro é colocar um pedaço pequeno de massa crua na panela: ele deve chiar e subir à superfície em cerca de 2 segundos sem escurecer de imediato.

Can I prepare these pastéis in the air fryer?

Yes, brush the assembled pastries with olive oil or egg yolk and bake in the air fryer basket preheated to 190°C for 8 to 10 minutes, turning halfway through until golden brown evenly.

Por que o queijo minas solta líquido dentro do pastel?

O queijo minas fresco contém alto teor de soro e umidade. Para evitar excesso de água dentro do pastel, utilize queijo minas padrão curado ou escorra e seque bem as fatias em papel-toalha antes de ralar.

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