Pastel de angu: delicacy from Minas Gerais, fried or baked, you choose

A typical dessert from Minas Gerais, with a delicious and easy corn flour dough, fried or baked.

A typical dessert from Minas Gerais, with a delicious and easy corn flour dough, fried or baked.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 01:00

Interval: 00:10

TOOLS

1 deep frying pan or skillet, 1 deep skillet(s), 1 silicone mat, 1 non-stick baking tray(s) or more – optional, 1 wire rack, 1 slotted spoon, 1 rolling pin (- optional)

EQUIPMENT

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for Angu paste (dough):

– 1/2 cup(s) pre-cooked corn flour for instant polenta

– 3/4 teaspoon(s) of corn oil + a little to grease the counter and hands

– 1 1/4 cups water + a little if needed during mixing

– 1/4 teaspoon(s) of sodium bicarbonate ^BCD

– 1 tablespoon(s) of sweet cassava starch

– Salt to taste

Ingredients FOR COOKING OR FRYING

– oil to taste

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Prepare your favorite filling before starting to prepare your shortcrust pastry.
3. With this recipe you get 2 pastries with a diameter of 15 cm per person.
4. The traditional pastel de angu recipe originates from Minas Gerais and is always fried. But it also works using the oven,

PREPARATION:

Angu shortcrust pastry – Prepare:

1. Place the water, salt and oil in a deep pan and place over medium heat.
2. When the water boils, lower the heat and add the bicarbonate of soda, be careful because it will foam.
3. Add the corn flour for polenta little at a time, stirring, to avoid the formation of lumps.
4. Cook for about 5 minutes, stirring constantly, until the pasta is cooked and comes away from the bottom of the pan.
5. Turn off the heat and roll out the dough on a silicone mat or directly on a pastry board greased with a drizzle of oil and let it cool for about 10 minutes.
6. Next, add the starch and knead the dough, using the palm of your hand, until the starch is incorporated and the dough is smooth.
7. At this point, if the dough is too dry, possibly moisten it slightly with a little more water (optional).
8. Do the dough test: roll out a small, thin disc and try to fold it, if it works the stitch is correct.

Angu shortcrust pastry – Modeling:

1. Roll out the dough into a cylinder and cut it into portions: 2 pastries per person.
2. Grease your hands with a drizzle of oil and open each portion (with your hands or with a rolling pin – if necessary place it between two pieces of plastic) until it forms a disc of about 15 cm in diameter and 2 mm thick.

Angu Pasta – Filling:

1. Arrange a portion of filling of your choice on each disc.
2. Fold the disc in half and press the edges well to seal the dough well.
3. Trim the edges to finish.
4. Repeat the operation with the rest of the dough.
5. The pastries can be stored in the refrigerator for 24 hours. To do this, cover them with cling film.
6. Once filled they can be frozen. Arrange them on baking trays or other containers without overlapping them, place them in the freezer. Once frozen (24 hours), remove and store in plastic bags.
7. Choose between frying or baking.

Angu Pastry – Frying (traditional process):

1. Place the oil in a deep skillet or pan, about 2 fingers deep, and place over medium heat to heat.
2. Line a baking tray with paper towels or use a wire rack to drain the pastries.
3. When the oil is hot, use a slotted spoon to add the pastry and fry, turning, for about 3 minutes until golden brown (this time is longer if you are frying frozen pastry).
4. Transfer to a baking sheet or wire rack to drain.
5. Repeat the operation with the rest of the shortcrust pastry.

Angu Pastry – Baking (alternative process – healthy):

1. If you are baking, preheat the oven to 250°C, a very high temperature.
2. Grease one or more baking trays, preferably non-stick, with a drizzle of oil.
3. Arrange the freshly prepared or frozen pastries separately on the baking tray, without overlapping them.
4. Then put a drizzle of oil on each one in a zigzag pattern.
5. Cook for 10 minutes.
6. Rotate the pan (without turning the pastries) and leave the pastries in the oven so that they all brown evenly, for another 5-10 minutes.
7. The time indicated in points 5 and 6 may be longer if you prepare frozen desserts.
8. When they are all golden, remove from the oven and turn off.
9. Place the pastries on a wire rack to dry well.

FINALIZATION AND ASSEMBLY:

1. Serve the Pastel Angu hot, as an appetizer or side dish, or to accompany your main course.

b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. c) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE. d) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we recommend that you read the labels of this ingredient(s) and others that may not be marked very carefully and opt for brands free of substances of origin or practices associated with animals. Check if the company/product is VEGAN before choosing to purchase.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.