Or Brazilian pastry.
Pastéis are a sensation in Brazil.
Although its origin isn’t quite agreed on (some claim it’s Chinese, others that it’s Japanese), one thing every real Brazilian agrees with: pastéis are amazing!
They come in triangular, square, rectangular or round shapes and have all sorts of fillings that you can think of. From the most commonly found across the country (mince) to the finger-licking-delicious chocolate and strawberries, there’s a pastel flavor for everyone.
However… It’s not gluten-free.
You can find vegetarian flavors. Even vegan. But not gluten-free. Unless you go to fancy shops, organic cafes, or to a big pastel franchise, which offers few gluten-free options (because they’re pre-made and in smaller numbers and limited to a few filling types. Not to mention the surcharge that I call “a punishment for not being able to eat like everybody else”).
This should not be the case, right?
So I took upon me the job to come up with a gluten-free, vegetarian pastel that I could have as much as I wanted without a tummy ache afterwards.
I also might add that this was developed from a failed attempt at making gluten free pasta.
I great lesson here: failing at one task opens the opportunity to succeed at something else.
2 cups of rice flour
2 cups of soy flour
5 medium size freeg range eggs
1 tablespoon of olive oil
1 tablespoon of xanthan gum
1 teaspoon of salt
Knead the ingredients well until you have a uniform dough.
Roll the dough in a tea towel and let it rest for 20 minutes.
Then cut the dough into 3 cm-thick slices.
Flatten the slices with your hands (or bread roll) and sprinkle some rice+soy flour on both sides. Then put the dough through the pasta maker (or use a bread roll) until thin (in a pasta maker, I set the roll to #3).
Lay the pasta sheets on the counter, or kitchen table. Remember to sprinkle some more four on the surface to prevent the dough from sticking to the table/counter top.
Then use a tablespoon to put the filling of your choice on one side of the dough.
Then fold the dough and close the edges with your fingers.
Heat up the cooking oil and put the pasteis in the pan when the oil is very hot.
Flip the pasteis to fry both sides evenly, until golden.
I eat my TVP soy protein and vegetables pastéis dipped in hot sauce.