Turnovers/Pasteis
Instructions:
1 tbsp. olive oil, 1 small onion, chopped,1 clove garlic, peeled and minced, 3 boneless, skinless chicken, breasts�rinsed and patted dry, 1 bay leaf, 3 tbsp. tomato paste, salt and black pepper to taste, 3 tbsp. all-purpose flour, 8 pitted green olives, chopped, pinch cayenne pepper.Pastry: 4 c. all-purpose flour, 1 c. vegetable shortening, softened, 1 tbsp. butter, softened, 1 tsp. salt , 2 eggs , 1 1/2 c. water , Glaze: 1 egg , pinch salt.
1. To prepare the filling, heat oil in a large saucepan over medium heat.Add onion and garlic and cook for 2 to 3 minutes. 2. Add chicken breasts, bay leaf, tomato paste, salt, black pepper, and just enough water to cover all. Stir to combine and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until chicken is white all the way through. Remove chicken. Carefully pour remaining broth through a strainer into another pan, and reserve. 3. Using a fork and knife or your fingers, shred chicken finely. In a large mixing bowl, combine chicken, flour, olives, cayenne, and 3 to 4 tbsp. of the reserved broth. The filling should be moist, but not runny.4. To make pastry, place flour in a large mixing bowl. Make a hole in the middle of flour. In a second bowl, combine shortening, butter, salt, eggs, and 1 c. water. Pour this mixture into the hole in flour. 5. Use your hands to combine the ingredients, squeezing them into a paste. If dough is too stiff or hard, add a little more water. When dough has a smooth, slightly sticky texture, set aside at room temperature for 30 minutes. 6. Preheat oven to 350˚F. Form dough into balls about 1 1/2 inches in diameter. On a lightly floured countertop or other surface, roll the dough out into thin rounds 3 or 4 inches in diameter. Place about 1 tbsp. of filling into the center of each piece of dough. Fold dough over and press edges together firmly. Wet your fingers with some water to tightly seal pastry edges. Place on a greased cookie sheet about 1 inch apart. 8. To make glaze, beat egg yolk with salt in a small bowl. Use a pastry brush to lightly glaze past�is. Bake 30 minutes, or until golden brown. Serve warm. Preparation time: 45 to 50 minutes (plus 30 minutes standing time) Cooking time: 60 minutes Makes about 45 past�is.Street vendors in Rio de Janeiro and other Brazilian cities serve hot, savory pasties during Carnaval and other celebrations.This recipe is for chicken past�is, which are among the most common in Brazil. However, beef and shrimp are also used, and delicious vegetarian past�is are made with potatoes or even with sweet fillings such as fruit.
1. To prepare the filling, heat oil in a large saucepan over medium heat.Add onion and garlic and cook for 2 to 3 minutes. 2. Add chicken breasts, bay leaf, tomato paste, salt, black pepper, and just enough water to cover all. Stir to combine and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until chicken is white all the way through. Remove chicken. Carefully pour remaining broth through a strainer into another pan, and reserve. 3. Using a fork and knife or your fingers, shred chicken finely. In a large mixing bowl, combine chicken, flour, olives, cayenne, and 3 to 4 tbsp. of the reserved broth. The filling should be moist, but not runny.4. To make pastry, place flour in a large mixing bowl. Make a hole in the middle of flour. In a second bowl, combine shortening, butter, salt, eggs, and 1 c. water. Pour this mixture into the hole in flour. 5. Use your hands to combine the ingredients, squeezing them into a paste. If dough is too stiff or hard, add a little more water. When dough has a smooth, slightly sticky texture, set aside at room temperature for 30 minutes. 6. Preheat oven to 350˚F. Form dough into balls about 1 1/2 inches in diameter. On a lightly floured countertop or other surface, roll the dough out into thin rounds 3 or 4 inches in diameter. Place about 1 tbsp. of filling into the center of each piece of dough. Fold dough over and press edges together firmly. Wet your fingers with some water to tightly seal pastry edges. Place on a greased cookie sheet about 1 inch apart. 8. To make glaze, beat egg yolk with salt in a small bowl. Use a pastry brush to lightly glaze past�is. Bake 30 minutes, or until golden brown. Serve warm. Preparation time: 45 to 50 minutes (plus 30 minutes standing time) Cooking time: 60 minutes Makes about 45 past�is.Street vendors in Rio de Janeiro and other Brazilian cities serve hot, savory pasties during Carnaval and other celebrations.This recipe is for chicken past�is, which are among the most common in Brazil. However, beef and shrimp are also used, and delicious vegetarian past�is are made with potatoes or even with sweet fillings such as fruit.