Pastel

Pastel is a delicious Brazilian pastry filled with a variety of savory fillings, perfect for late-night cravings. This kosher version is filled with a flavorful mix of mushrooms and spinach, wrapped in a crispy, golden crust.

Ingredients

• All-purpose flour - 200 grams
• Butter - 50 grams (unsalted or kosher)
• Water - 70 ml (cold)
• Salt - 1/2 teaspoon
• Mushrooms (chopped) - 100 grams
• Spinach (fresh or frozen) - 50 grams
• Garlic (minced) - 1 clove
• Onion (finely chopped) - 1/4 medium
• Olive oil - 1 tablespoon
• Black pepper - 1/4 teaspoon
• Nutmeg - a pinch
• Egg (beaten, for egg wash) - 1 large

Steps

1. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
4. Add the chopped mushrooms and cook until softened. Add the spinach, black pepper, and nutmeg, cooking until the spinach is wilted. Remove from heat and let cool.
5. Preheat the oven to 200°C (400°F). Roll out the dough on a floured surface to about 2-3 mm thickness.
6. Cut the dough into circles (about 10 cm in diameter). Place a spoonful of the mushroom and spinach filling in the center of each circle.
7. Fold the dough over to create a half-moon shape and seal the edges using a fork or by crimping with your fingers.
8. Place the pastéis on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
9. Bake for 15-20 minutes or until golden brown and crispy. Serve hot.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 40 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Mushrooms are rich in antioxidants and can support immune function.
• Spinach is high in vitamins A and C, as well as iron, promoting healthy skin and blood.

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