Pastéis de massa tenra (“tender dough pastries”) are thin, crisp fried half-moons filled with a savory, finely minced meat filling. The dish is associated with the northern coast of Portugal, particularly the Póvoa de Varzim area, and the pastries are a familiar savory snack in Portuguese bakeries and cafés.
The thin, pliable dough is the defining feature. Hot fat and a short rest make the dough easy to roll almost translucent, so that it blisters and turns crisp in the fryer. The filling is beef or veal cooked slowly with onion, garlic, white wine and parsley until nearly dry, because excess moisture is the main reason fried turnovers burst or turn soggy.
Unlike breaded rissóis (see Rissóis de carne, recipe on the site), the pastry here is fried without a breadcrumb coating. For a similar filling in a different format, see Empada de carne (recipe on the site) and Croquetes de Carne (recipe on the site).
Pastéis de Massa Tenra Recipe
Ingredients
- For the dough:
- 2 cups all-purpose flour, plus more for dusting
- ½ teaspoon fine salt
- 1 large egg
- 3 tablespoons unsalted butter, melted (or lard)
- ⅓ cup warm water (about 110°F), plus 1 to 2 tablespoons if needed
- For the filling:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef or veal (85% lean)
- 1 bay leaf
- ¼ cup dry white wine
- 1 tablespoon all-purpose flour
- ⅓ cup finely chopped fresh flat-leaf parsley
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- For frying:
- About 4 cups neutral oil (canola or sunflower), for deep-frying
Instructions
- Make the dough: whisk the flour and salt in a large bowl. Add the egg, melted butter and warm water, stir until a shaggy dough forms, then knead on a lightly floured surface for about 8 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
- Cook the filling: heat the olive oil in a large skillet over medium heat. Cook the onion for 8 minutes until soft and translucent, then add the garlic for 1 minute. Add the beef and bay leaf, breaking the meat into very fine crumbs, and cook for about 8 minutes until browned.
- Add the wine and cook until fully evaporated. Sprinkle in the flour, stir for 1 minute, then add the parsley, salt and pepper and cook 2 minutes more. The filling should be dry and crumbly. Discard the bay leaf and cool completely, at least 20 minutes.
- Divide the dough in two. Roll one piece on a floured surface to about 1/16 inch thick, as thin as it will go without tearing. Cut 4-inch rounds with a cutter or a wide glass. Re-roll the scraps once.
- Place a heaping tablespoon of cooled filling on one half of each round. Brush the edge with water, fold over to form a half-moon, press out any air and crimp the edge with a fork to seal firmly.
- Heat 1½ inches of oil in a heavy pot to 350°F. Fry 3 or 4 pastries at a time for 2 to 3 minutes per side until golden and blistered. Drain on a wire rack or paper towels.
- Serve warm, ideally within an hour of frying.
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