Pastel is a small filled pastry found in various cuisines around the world, particularly in Latin American, Portuguese, and Macanese culinary traditions; fillings are typically savory in the Latin American versions, while the best-known Portuguese pastel, pastel de nata, is a sweet custard tart. The term 'pastel' is derived from the Portuguese word for 'small pie' or 'pastry'.
Pastels are typically made by encasing a savory filling within a thin, crispy shell of dough. The dough is usually made from a simple combination of flour, water, and sometimes egg or fat, which is then rolled out and cut into small rounds or shapes. The fillings can vary widely, but often include minced meat, seafood, cheese, vegetables, or a combination of these ingredients.
The origins of the pastel can be traced back to the Iberian Peninsula, where similar filled pastries have been consumed for centuries. The Portuguese version, known as 'pastel de nata', is perhaps the most well-known, featuring a creamy custard filling encased in a flaky, golden crust. As Portuguese explorers and settlers spread throughout the world, the pastel concept was adapted and incorporated into local cuisines, leading to the development of diverse regional variations.
In Latin America, pastels are a common street food and snack item, with each country and region having its own unique style. In Brazil, the 'pastel' is a fried dough pocket filled with a variety of savory ingredients, such as ground beef, cheese, or vegetables. In Peru, the 'pastel de choclo' is a sweet corn-based pastry filled with meat, olives, and raisins. In Mexico, the 'empanada' is a similar pastry, often baked or fried, with fillings ranging from seasoned meats to fruits and sweet cheese.
Pastels are not only found in the Americas, but also in the former Portuguese colony of Macau, where the 'pork chop bun' (or 'Bolo de Carne') is a beloved local specialty. This pastel-like bun features a savory pork chop encased in a soft, fluffy bread dough.
Regardless of the specific regional variation, pastels share a common purpose of providing a portable, handheld snack or meal that combines a crispy, flaky exterior with a flavorful, satisfying interior. They can be enjoyed as a quick street food, a savory appetizer, or even as a main course when paired with sides or salads.
In terms of practical applications, pastels can be a versatile addition to a chef's repertoire. The dough can be made in advance and frozen, allowing for quick assembly and frying or baking when needed. The fillings can be tailored to accommodate various dietary preferences or seasonal ingredients. Pastels can also be a fun and interactive way to engage customers, allowing them to customize their own fillings or experiment with new flavor combinations.