February 2010

There were over 20 options at the restaurant by our apartment – beef, olives, cheese, mushrooms, chicken, heart of palm, broccoli, arugula, sundried tomatoes or a combination of two or three fillings together. Then there was the dessert menu pastel with coconut and chocolate, apple and nuts, and of course, Romeu e Julieta.

I knew I didn’t want to fry it. I eat fried foods on occasion, but I’m not big on making them at home. I decided I’d bake it instead. It turned out to be like a lovely little Romeu e Julieta pie. It’s not exactly like the pastel we were used to getting in Brazil, but it definitely provides that favorite flavor of guava and cheese that I grew so fond of during our time there.

Pastel Romeu e Julieta
Translated and adapted from 1000 Receitas da Culinária Brasileira, Pastel de frango

2 cups flour
½ cup butter, room temperature
Pinch of salt
Water as needed
Guava jam
Mozzarella cheese, thinly sliced

In a mixing bowl, combine the flour and butter. Just like a pie crust, mix until the butter is pea-sized and incorporated well. Add water a teaspoon at a time until the dough comes together into a consistency that can be rolled out. It took about 1 tbsp for me.

Roll the dough to about ¼ inch thickness on a floured board and cut into 8 equal squares or rectangles. Place 4 squares on a cookie sheet and spread evenly with jam leaving a ¼ inch edge. Spread about 1 tbsp of jam thinly per square. Top the jam with thinly sliced cheese. Using water, lightly wet the edges of the squares. Place the second layer of dough on top and use a fork to seal the edges.

Sprinkle the top with cinnamon and sugar. Bake at 375 degrees F for about 15 minutes until just before the jam begins to bubble out and the pastel is lightly browned. Remove, let cool slightly and enjoy warm. Makes 4 baked pasteis.