📝 About This Recipe
Hailing from the historic city of Chaves in northern Portugal, this iconic puff pastry is a masterpiece of texture and savory depth. It features a meticulously seasoned, melt-in-your-mouth veal filling encased in hundreds of layers of buttery, shatteringly crisp pastry. Protected by a Geographical Indication, this snack represents the soul of Portuguese 'salgados' and offers a luxurious bite that balances rich meat with airy dough.
🥗 Ingredients
The Veal Filling
- 500 grams Ground Veal (high quality, finely ground)
- 3 tablespoons Olive Oil (Extra virgin Portuguese olive oil preferred)
- 1 large Onion (very finely minced)
- 2 cloves Garlic (pressed or minced)
- 100 ml Dry White Wine (such as a Vinho Verde)
- 1 Bay Leaf (fresh or dried)
- 150 ml Beef Stock (warm)
- 1 tablespoon All-purpose Flour (to thicken the filling)
- to taste Salt and Black Pepper
- 1 pinch Nutmeg (freshly grated)
- 2 tablespoons Parsley (freshly chopped)
The Pastry and Finish
- 2 sheets Puff Pastry (High-quality rectangular all-butter puff pastry, chilled)
- 1 large Egg Yolk (for the egg wash)
- 1 teaspoon Milk (to mix with the yolk)
👨🍳 Instructions
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1
Begin by preparing the filling. Heat the olive oil in a wide skillet over medium heat. Add the finely minced onion and sauté until translucent and soft, about 5-6 minutes.
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2
Add the minced garlic and the bay leaf to the onion. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
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3
Increase the heat slightly and add the ground veal. Break the meat apart with a wooden spoon and cook until it has browned evenly and any released liquid has evaporated.
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4
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it has reduced by half.
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5
Sprinkle the tablespoon of flour over the meat and stir well for 1-2 minutes to cook out the raw flour taste.
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6
Gradually pour in the warm beef stock while stirring constantly. This will create a light, velvety sauce that binds the meat together without making it runny.
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7
Season with salt, black pepper, and a pinch of nutmeg. Reduce heat to low and simmer for 10 minutes until the mixture is thick and creamy.
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8
Stir in the fresh parsley, remove from heat, and discard the bay leaf. Transfer the filling to a bowl and let it cool completely—this is crucial to prevent the pastry from melting.
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9
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
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10
Roll out your chilled puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal rectangles (8 total).
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11
Place a generous tablespoon of the cooled veal mixture onto one half of each rectangle, leaving a 1cm border around the edges.
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12
Fold the pastry over the filling to create a smaller rectangle. Press the edges firmly with your fingers to seal. Traditionally, these are not crimped with a fork, but rather pressed to maintain a clean edge.
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13
Whisk the egg yolk with the milk and brush the tops of the pastries lightly. Avoid letting the egg wash drip down the sides, as this can 'glue' the layers and prevent them from rising.
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14
Bake for 25-30 minutes, or until the pastries have puffed significantly and turned a deep, golden brown.
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15
Remove from the oven and let them rest for 5 minutes on a wire rack before serving to allow the steam inside to settle.
💡 Chef's Tips
Always ensure the meat filling is completely cold before placing it on the dough to ensure maximum puff. Use an all-butter puff pastry for the most authentic flavor and superior flake. If the pastry becomes too soft while you are working, put it back in the fridge for 10 minutes. For an extra smooth finish, strain your egg wash through a fine-mesh sieve before brushing. Do not overfill the pastries, or they may burst open in the high heat of the oven.
🍽️ Serving Suggestions
Serve warm as a 'merenda' (afternoon snack) with a cold glass of Vinho Verde. Pair with a simple side salad of arugula and cherry tomatoes for a light lunch. Enjoy alongside a hot cup of Portuguese espresso for a savory breakfast. These are excellent served as appetizers; simply cut the pastry into smaller squares before filling.