pastéis

Pastéis are small pastries made from a thin dough filled with savory ingredients and fried or baked. The term is used in Portuguese-speaking regions, particularly Brazil and Portugal, where the form and fillings vary by country, region, and tradition. They are commonly eaten as snacks or street food and can be served with sauces or citrus.

In Brazil, pastéis (singular: pastel) are a staple of street cuisine. The crust is typically a wheat-flour dough rolled very thin, filled with ingredients such as ground beef, queijo (cheese), frango com Catupiry (chicken with creamy cheese), palmito, or shrimp, then folded and deep-fried until crisp. Variations may include mixed fillings, and some establishments offer baked versions as a lighter alternative.

In Portugal, pastéis cover a broader range of pastries. Savory pastéis include pastéis de bacalhau (codfish pastries) and other fried or baked snacks. The term also applies to well-known sweet pastries such as pastéis de nata, a small custard tart with a crisp pastry crust, famously associated with Lisbon. These sweet pastéis are distinct from the fried savory varieties but share the general idea of a filled pastry.

Common to many versions is a simple dough made from flour, water, oil or fat, and salt, with eggs sometimes included. Fillings are diverse and reflect regional ingredients and tastes. Pastéis have become a recognizable symbol of Portuguese-speaking culinary traditions and are widely available in bakeries, cafés, and street markets around the world.