Pastel de Açafrão

Background and History

Pastel de Açafrão is a traditional dish from the Iberian Peninsula, particularly prevalent in Portuguese and Spanish cuisine. The dish is known for its golden color, which comes from the key ingredient, saffron. Saffron, known as "açafrão" in Portuguese, has been a treasured spice for thousands of years, valued for both its unique flavor and its vivid hue.

This pastry-like dish has its roots in the Moorish influence on the Iberian Peninsula, which introduced saffron to local cuisines. Over centuries, Pastel de Açafrão became a beloved staple, often enjoyed during festivals and family gatherings. Its combination of aromatic spices and delicious crust makes it a special treat.

Pastel de Açafrão is often served as an appetizer or snack, and it pairs well with a variety of dips and sauces. So join us as we explore how to make this aromatic treasure from scratch!

Ingredients

• Flour - 200g
• Saffron threads - a pinch
• Milk - 100ml
• Egg - 1, beaten
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Butter - 50g, chilled and diced
• Water - 2 tablespoons, cold (if needed for dough)
• Onion - 1, finely chopped
• Garlic - 2 cloves, minced
• Chicken breast - 200g, cooked and shredded
• Parsley - a handful, chopped
• Black pepper - to taste

Preparation and Cooking

Step 1: Prepare the Dough

In a large bowl, combine the flour and salt. Add the chilled butter cubes and mix until the mixture resembles coarse crumbs. Dissolve the saffron threads in warm milk, allowing them to steep for about 10 minutes. Add the saffron-infused milk to the flour mixture, then gently incorporate the beaten egg and olive oil. Knead lightly until a dough forms, adding cold water only if necessary to bring it together. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Step 2: Cook the Filling

In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, then stir in the minced garlic and cook for another minute. Add the shredded chicken to the skillet and season with salt and black pepper. Cook until well combined and heated through. Stir in the chopped parsley and remove from heat. Allow the filling to cool before assembling the pastries.

Step 3: Assemble the Pastels

Preheat your oven to 200°C (approximately 400°F). Roll out the chilled dough on a lightly floured surface to about 2mm thickness. Using a round cutter, cut circles from the dough. Place a spoonful of the chicken filling in the center of each circle. Fold the dough over to form a half-moon shape, and seal the edges by crimping with a fork.

Step 4: Baking

Place the assembled pastels on a baking sheet lined with parchment paper. Brush the tops with a beaten egg to give them a golden finish. Bake in the preheated oven for about 15-20 minutes, or until golden brown. Use a cooking timer to ensure accuracy.

How to Enjoy

Pastel de Açafrão can be enjoyed hot or at room temperature. These pastries are perfect as an appetizer, party snack, or a delightful addition to a picnic basket. Pair them with a fruity white wine or a refreshing iced tea. They also complement well with dips like garlic aioli or a simple homemade tomato salsa. Bon appétit!