Pinhão Pastel

Introduction to Pinhão Pastel

Pinhão Pastel is a traditional Brazilian delicacy that hails from the southern regions of Brazil, particularly in the state of Paraná. This dish features the delicious pinhão, the edible seed of the Araucaria tree, which is a staple in local cuisine. The dish combines the earthy flavors of pinhão with the crispy texture of pastel, creating a unique culinary experience. Pastels are popular street foods in Brazil, and the inclusion of pinhão highlights the local flair of this snack.

History and Significance

The pinhão has long been an integral part of the Southern Brazilian diet, especially among indigenous communities. During the harvest season, communities come together to collect these seeds, which are then used in a variety of dishes. The introduction of pastels, a concept borrowed from Portuguese and Asian cuisines, has allowed cooks to experiment with fillings, leading to the creation of Pinhão Pastel.

Ingredients

• Pinhão - 500g
• All-purpose flour - 250g
• Water - 120ml
• Egg - 1
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Unsalted butter - 50g
• Onion - 1, finely chopped
• Garlic - 2 cloves, minced
• Parmesan cheese - 100g
• Parsley - for garnish
• Vegetable oil - for frying

Preparation

Preparing Pinhão Pastel begins with the meticulous preparation of the pinhão filling and the pastel dough. Ensuring that the ingredients are fresh and the techniques are perfected is key to making a delicious pastel.

Step 1: Preparing the Pinhão Filling

Cooking Pinhão

1. Wash the pinhão seeds thoroughly to remove any dirt.
2. Place the pinhão in a pot of water and bring it to a boil. Simmer for approximately 40 minutes until tender. Use a cooking timer to ensure precise timing.
3. Once cooked, drain and allow them to cool slightly.
4. Peel the pinhão by removing the hard outer shell to reveal the soft nut inside.
5. Chop the peeled pinhão into small pieces.

Making Pinhão Filling

1. In a skillet, heat olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the garlic and sauté for an additional 2 minutes.
4. Add the chopped pinhão to the skillet and stir well.
5. Season with salt and mix in the grated Parmesan cheese.
6. Cook for another 5 minutes, then remove from heat and set aside to cool.

Step 2: Preparing the Pastel Dough

1. In a bowl, combine flour and salt.
2. Add the beaten egg and water gradually while mixing to form a dough.
3. Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
4. Wrap in plastic and let it rest for 30 minutes.

Cooking Process

Step 3: Assembling and Frying the Pastel

1. Roll out the rested dough on a floured surface to a thin layer.
2. Cut the dough into rectangles, approximately 10 cm by 15 cm.
3. Place a spoonful of the cooled pinhão filling on one side of the rectangle, leaving space to seal the edges.
4. Fold the dough over the filling and press the edges with a fork to seal.
5. In a pot, heat the vegetable oil for frying to 180°C.
6. Fry the pastels in batches, cooking for about 3 minutes on each side or until golden brown. Use a cooking timer for accuracy.
7. Remove the pastels and drain on paper towels.

Serving Suggestions

Pinhão Pastel is best enjoyed warm. Serve them with freshly chopped parsley sprinkled on top for a burst of flavor. They make a perfect snack or appetizer and can be enjoyed at any time of the day paired with a refreshing drink.