Recipe for Pasteis Fritos (Fried Turnovers)


Pasteis dough:
2/3 cup Butter (or part vegetable shortening)
2 cups Flour, all purpose
1 teaspoon Salt
1 Egg yolk, beaten
3/4 cup Water, cold


Pastry shops frequently use the same fillings (chicken, beef, seafood, vegetables, or cheeses) to make small tartlettes (empadas) which also are served as appetizers. Makes two or more dozen depending on diameter.
Pasteis generally are filled with mixtures of meat, chicken or cheese. They are best served warm immediately after frying.

Combine the flour and salt in a bowl. Add the rest of the ingredients and most of the water. Mix well with the finger tips, adding a few more drops of water if the dough sees dry. Cover with plastic film and let rest an hour.

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