Today we’re bringing you a classic Brazilian treat from Minas Gerais: “Pastel de Angu,” a delicious cornmeal-based pastry. These are famous for being incredibly crispy and flavorful! We’ll guide you step-by-step on how to make these golden delights at home. Get ready for a snack that will leave everyone craving more!
Ingredients for Pastel de Angu:
- 4 cups of water
- 1 tablespoon butter (or margarine)
- 1 teaspoon salt
- 1 chicken bouillon cube
- 3.5 cups (approx. 500g) fine-ground cornmeal (fubá)
- 1 teaspoon baking powder
- 1 large egg
- Filling of your choice (suggestion: lean ground beef and mozzarella cubes)
How to Make Crispy Pastel de Angu:
- In a heavy-bottomed pot, combine the water, butter, salt, and chicken bouillon. Bring to a boil.
- Once boiling, gradually add the cornmeal while stirring continuously until you have a smooth, thick consistency (similar to polenta). Cook for approximately 7 minutes, or until the dough pulls away easily from the sides of the pot.
- Remove from heat and transfer the dough to a clean, flat surface. Using a clean kitchen towel or plastic sheet, knead the dough until it cools down slightly.
- Add the baking powder and continue kneading until well incorporated. Next, add the egg and mix until the dough is soft and pliable.
- Cover with plastic wrap or a clean towel to prevent drying and let it rest for a few minutes.
- Time to shape the pastéis! Roll out small portions of the dough on a surface lightly greased with oil—make sure it’s not too thick or too thin.
- Place your preferred filling (ground beef and cheese work beautifully) in the center.
- Fold the dough over to cover the filling and press the edges firmly to seal. Use a 3.5-inch (9cm) round cookie cutter to trim the edges for a uniform, professional look.
- Optional: Use a skewer tip to create a decorative pattern on the edges.
- Heat oil in a deep pot. Fry the pastéis in small batches for about 4 minutes, or until golden brown on both sides.
- Remove from the oil and drain on paper towels to remove excess grease.
- Repeat until all dough is used.
Chef’s Tip:
To keep the dough from sticking to your hands, work with a clean towel or a sheet of plastic film. You can also freeze these before frying—just shape them in smaller sizes! This makes it easy to have a fresh, crispy snack ready at a moment’s notice.
Did you know?
Pastel de angu is a fantastic, crispy alternative for anyone who loves fried polenta. If you have an air fryer, you can try cooking them there for a lighter version that is just as satisfying.
Enjoy these crispy Brazilian treats! They are the perfect way to experience the comforting flavors of Minas Gerais.
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