Pastel de Bauru: with leftover tender or smoked ham

A delicious shortcrust pastry made with smoked ham or fillet.

A delicious shortcrust pastry made with smoked ham or fillet.

Recipe for 4 people.

Classic (no restrictions)

Preparation: 00:30 + time to prepare multiple portions

Interval: 00:10

TOOLS

1 cutting board(s), 1 grater (optional), 1 wok or deep frying pan (or deep frying pan), 1 baking tray(s), 1 rack (or colander), 1 slotted spoon

EQUIPMENT

conventional + processor (optional)

METERS

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

PASTA PASTA Ingredients

– shortcrust pastry to taste

Ingredients for Stuffed or Tender Smoked Ham:

– Keep boneless meatballs to taste, chopped or sliced ​​very thinly (or smoked ham)

– mozzarella grated or sliced ​​to taste

– tomato to taste, without seeds, diced

– Salt to taste

– pepper to taste

– dried oregano to taste

PREPARATION:

1. Separate the ingredients and utensils for the recipe.
2. Cut the tender meat into thin slices or, if you prefer, cut it into strips or process it.
3. Cut the mozzarella into slices or grate it on the coarse side of the grater.
4. Wash and dry the tomato, remove the seeds and cut it into cubes. Place it in a bowl and season it with salt and pepper.
5. For immersion frying (average time is 10 minutes) place a wok or deep pan with plenty of oil over a high heat.
6. Line a baking tray with paper towels or use a wire rack or colander to drain the pastries.

PREPARATION:

Musty or tender smoked ham – Stuffing:

1. Place a disc of shortcrust pastry on the work surface and in the center of the dough place a small portion of all the ingredients (sliced ​​or striped fillet, sliced ​​or grated mozzarella, seasoned tomato cubes) – do not add too much so that the pastry do not burst while frying.
2. Sprinkle with oregano.
3. Moisten the edges of the pastry with a little water, fold the pastry to close the pastry and press the edges well to make it adhere.
4. Using a fork, press the edges to ensure the pastry is well sealed.

Musty or tender smoked ham – frying:

1. When the oil is hot (180°C, if you have a thermometer or test it with a match, if it lights you can use it), lower the heat to medium temperature and add the pastries, a few at a time, as they must be well separated in the pan.
2. Using a slotted spoon, pour the hot oil over the pastries.
3. When one side is golden, turn it over and brown the other side too.
4. Remove the pastries and place them on a rack or colander to drain. Dry with absorbent paper.
5. Repeat the previous steps until all the pastries have been fried.

FINALIZATION AND ASSEMBLY:

1. Serve the bauru pasta with smoked ham (tender) very hot.

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.