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Montaditos

Posted on by John Reynolds

montaditos with cured ham

Spanish Sandwich Morsels in Brazil

It is estimated that there are between 10 and 15 million Brazilians of Spanish descent. During peak immigration, Spain represented the third largest population of immigrants to the country. It is no surprise, then, that Spanish culture and cuisine have become an integral part of the nation’s identity. Tapas, for example, is very popular in Brazil. This Spanish tradition of sharing small plates lends itself naturally to the Brazilian love of food, friends, and nightlife. A favorite small plate is the montadito, an open-faced sandwich meant to be consumed in a bite or two. The dish can be customized with all sorts of toppings depending on local preferences. 

What Are Montaditos?

Montaditos are, essentially, bite-sized, open-faced sandwiches. Various toppings are traditionally served on slices of french baguette, either toasted or fresh (other types of bread may be used, however). 

The term “montadito” itself derives from the Spanish word “montar,” which means “to mount” or “to place on top.” It is a reference to the meats and cheeses piled atop the bread slices. Interestingly, the word “montar” in Portuguese means “to assemble,” also a relevant description. 

Montaditos were likely the first type of sandwich ever eaten in Spain. There is evidence of such sandwiches as early as the 15th century, when it was not uncommon for peasants to use a slice of bread as a plate. Hardened bread was fashioned into a “trencher,” or hollowed out dish to accommodate any available food. 

Such dishes allowed for even the stale bread to have use, since certain toppings might soak into it and make it edible. This practice may date even farther back than the middle ages to Ancient Rome, when fresh pressed olive oil could be sampled with a slice of bread.

Montadito Topping Ideas

The beauty of montaditos lies in their versatility. From savory to sweet, there’s a wide array of toppings to suit every palate. Brazilian favorites include:

  1. Jamón Ibérico: Thin slices of the renowned Spanish cured ham, jamón ibérico, adorn many montaditos. The silky texture and rich flavor of the ham provide a delightful contrast to the crunch of the bread.
  2. Manchego Cheese: Aged and nutty, manchego cheese adds a delightful richness to montaditos. It can be paired with quince paste or drizzled with honey for a perfect sweet-savory balance.
  3. Chorizo: Slices of spicy chorizo sausage bring a burst of flavor to montaditos. The smoky and tangy notes of chorizo are often offset with fresh tomatoes or a sweet tomato spread.
  4. Roast Beef: a Brazilian meal is rarely complete without a little red meat, and that includes montaditos. 
  5. Roasted Peppers: Sweet and smoky roasted red peppers add a burst of color and a touch of sweetness to the montadito.
  6. Anchovies: These small fish are a favorite topping, offering a briny and umami-packed punch that tantalizes the taste buds.
  7. Paté: Various types of paté, such as duck liver or seafood paté, add a creamy and luxurious element to montaditos.
  8. Brie: a French twist often combines the creamy Brie cheese with vegetarian montadito options, like juicy tomatoes or fried eggplant. 

Montaditos vs Crostini

Crostini are an Italian dish that is very similar to montaditos. However, where montaditos always constitute some kind of topping, crostini may be served simply toasted and with a brush of olive oil. They are also considered an “antipasti,” or appetizer, as opposed to a small course. 

Bruschetta are another Italian bread dish that incorporates toppings over grilled toast. These are most often associated with fresh vegetable and herb toppings, such as the ubiquitous tomato and basil combo. But, like montaditos, they can be endlessly customized. 

Simple Montadito Recipe

Ingredients:

1 loaf of French baguette
4 ounces parmesan or pecorino cheese
4 ounces capicola
1 jar fig preserves
Small handful of Arugula
Extra virgin olive oil
Kosher salt

Directions:

  1. Preheat the oven to 350 degrees fahrenheit. 
  2. Slice your baguette into thin slices, 1-2 inches wide.
  3. Put the slices on a lined baking sheet and drizzle each with a little olive oil and a dash of salt. 
  4. Toast the bread until it is golden brown, around 10 minutes. 
  5. When the toast is cool enough to handle, spread each slice with a generous amount of fig preserves. 
  6. Layer each montadito with a slice or two of capicola, a thin slice of parmesan, followed by a garnish of arugula. 

Enjoy with a glass of Spanish rioja or a refreshing caipirinha. 

More delicious Brazilian Recipes to try:

Pastel de Queijo (Brazilian Cheese Pastry)

Posted on by John Reynolds

pastel de queijo on a serving platter with dipping sauce

Pastels are a favorite street food in Brazil. They are essentially a hand pie, and can be stuffed with all sorts of delicious fillings, both savory and sweet. Today, we are opting for simplicity and making pastel de queijo. Mild and gooey cheese is encased in a crisp, fried crust for a truly decadent and satisfying treat. 

Where Does Pastel de Queijo Come From?

The exact origin of pastels in Brazil is not known. However, many attribute the first recipes to Chinese immigrants. This is due to the similarity between the pastel’s crust and a fried spring roll wrapper. It is thought that Chinese Brazilians adapted their spring roll recipes to suit different tastes, substituting traditional fillings with local ingredients. 

Another theory suggests that Japanese immigrants were the first to popularize pastels. During WWII, prejudice against Japanese immigrants grew immensely due to the country’s alliance with Germany. In order to escape persecution, many Japanese Brazilians posed as Chinese, adopting clothing and traditions to disguise their true heritage. Making food with typically Chinese ingredients may have been another way to maintain this facade. 

Whatever the history, pastels have become an integral part of Brazilian fast food cuisine. The fillings reflect regional tastes: shrimp and cod are popular in Bahia, while São Paulans favor ground meats. Other common fillings include heart of palm, shredded chicken, requeijao, and, of course, cheese. 

What Kind of Cheese is Best for Pastels?

Traditional pastel de queijo uses a mild cheese, like mozzarella or Minas cheese; but you can use any kind of cheese you like, so long as it is suitably melty. Whatever you might use for a fondue, you can use for a pastel de queijo: 

  • Gruyere 
  • Emmental
  • Cheddar
  • Gouda
  • Havarti
  • Provolone

Feel free to use a blend of your favorites as well. We are sticking with mozzarella and a little aged white cheddar today, but the sky’s the limit for your cheesy filling. 

Tips for the Perfect Pastel de Queijo Crust

The crust is very important for pastels: you want a crisp, crunchy texture that is thick enough to hold in all that cheesy goodness, but not so thick it’s hard to eat. Your crust should also have bubbles (remember the spring roll wrapper relationship?). 

The bubbles in your pastel de queijo crust are achieved via two key ingredients: alcohol and vinegar. Traditional Brazilian pastels use cachaca for the alcohol, but you can substitute any grain alcohol (rum, vodka, etc.). The alcohol does not impart much taste, as it cooks off during frying. It is simply a means of attaining that light, bubbly crust. 

Another important step in ensuring the best crust for your pastel de queijo is letting the dough rest. As with other pastry dough, this allows the gluten in the flour to relax. If you attempt to roll out and cut the dough without resting it, your crust will be tough.

Pastel Dipping Sauce

Pastel de queijo is sometimes served with hot sauce. You can certainly do this with yours, especially if you like heat. We like to pair ours with a little hot honey. In a microwave-safe container, mix half a cup of liquid honey with a tablespoon of red chili flakes (more, if you want spicier). Add in a tablespoon of apple cider vinegar and stir to combine. Heat the mixture in the microwave for two fifteen-second bursts. Let the mixture sit for a few minutes to allow the chili flakes to infuse, then strain them out. Voila!

Freezing Pastel de Queijo

You can easily prepare pastels ahead of time and freeze them until ready to use. Assemble them as you would right before frying, then place them on a baking tray and put them in the freezer. When they have hardened, transfer the pasteis to an airtight container (you may want to wrap them individually in parchment to prevent sticking). The frozen pastel de queijo will keep for up to 4 months. When you are ready to use them, fry them as you would below, keeping in mind you may need a little extra frying time. 

Recipe for Pastel de Queijo (Brazilian Cheese Pastries)

Ingredients:

For the Crust

3.5 cups flour (all purpose)
1 egg
¾ tbsp salt
1 cup cold water
1 oz canola or vegetable oil
1 tsp apple cider vinegar
1 oz grain alcohol (cachaca, rum, vodka, etc.)
Oil for frying

For the Filling

4 oz mozzarella cheese, cubed
4 oz aged white cheddar cheese, cubed

Directions:

  1. In a large bowl, combine the all purpose flour and salt. Add in the egg, water, vinegar, alcohol, and vegetable oil and mix until the dough starts to come together.
  2. Once you have a soft and pliable dough, knead it on a clean surface for about five minutes until it becomes smooth and elastic. Return the dough to the bowl and cover it with a damp cloth. Let the dough rest for 15-30 minutes.
  3. After the resting period, divide the dough into smaller portions (about the size of a large marble) and roll each portion into a thin, circular disk. You want around 3-4 inches in diameter. Repeat this process for the remaining dough. 
  4. Place 1 cube of each type of cheese in the center of each disc. Fold the dough over the cheese to form a half moon shape. Press the edges firmly to seal the pastel, using a fork to crimp the edges.
  5. In a large frying pan, add enough oil to cover the pasteis de queijo. Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius). To check if the oil is ready, drop a small piece of dough into the oil. If it sizzles and quickly rises to the top, the oil is ready.
  6. Carefully slide the pastel de queijo into the oil and fry until golden brown on both sides, flipping once during the process. Fry in batches and avoid overcrowding the pan. It usually takes about 3-4 minutes per side, but keep an eye on them to prevent burning.
  7. Once done, remove the pastels from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
  8. Let the pasteis cool for a few minutes then serve with your hot honey dipping sauce or with a squeeze of lime juice. Enjoy!

More Great Brazilian Recipes to Try:

 

Savory Hand Pies with Chicken (Empadinha de Frango)

Posted on by John Reynolds

Brazilian savory hand pies with chicken and green olives

Empadinhas are a very popular street food in Brazil, along with classics like kibbeh, acaraje, and pao de queijo (Brazilian cheese bread). They are a savory hand pie that can be filled with any kind of meat and vegetables. In many cases, you may also find sweet empadinha with fillings like fruit and dulce de leche. Our recipe today is for a creamy and delicious chicken hand pie. A flaky, crisp crust is stuffed with shredded chicken mixed with herbs, spices, and of course, requeijao (Brazilian cream cheese). 

What are Hand Pies?

As the name suggests, a hand pie is a filled pastry that is designed to be eaten with your hands. It is small enough to eat on the go, and contained enough so that you don’t get too messy while eating it. Nearly every culture around the world has some version of savory hand pies, from Cornish pasties to Mexican empanadas. The size, shape, and filling of the pies can vary greatly, depending on local tastes. 

In Brazil, savory hand pies have a signature round shape that can be attained using a muffin tin or cupcake pan. 

Tips for the Perfect Mini Pie Crust

You want your savory hand pies to have a crust that is both flaky and tender. Everyone has their own tips and tricks for a good pie crust, but we feel the answer to the perfect shell is simplicity: butter, flour, salt, and, instead of water, an egg yolk or two for moisture and a deep golden color. The following tips will help keep your crust flaky and tender:

  • Make sure the butter you are using is cold. You want it to crumble into the flour, not mix into it completely. 
  • Use your fingers to pinch the butter in with the flour until it resembles coarse sand. It doesn’t have to be perfect. 
  • When it comes time to add the yolk, don’t over mix. Blend just enough to incorporate the ingredients relatively uniformly.
  • Don’t skip chilling your dough. It allows for two things: 1) the gluten in the flour can relax, making it less tough and easier to roll out; and 2) it re-hardens the butter, which will help the pie shells maintain their shape. 

Empadinha Filling Ideas

Today, we are using shredded chicken, parsley, garlic, onion, boiled eggs, green olives, seasonings, and requeijao cream cheese as the filling for our savory hand pies. You may notice some similarities between these ingredients and another Brazilian favorite: pizza! Brazilian pizza is often topped with boiled egg and olives, and a favorite variation is drizzled with Catupiry (a popular brand of requeijao). 

With that in mind, you could channel your kitchen alchemist and add in other Brazilian pizza toppings, like ham, calabresa sausage, and bell peppers. The sky’s the limit when it comes to the fillings you choose! 

Vegetarian Savory Hand Pies

There are also plenty of options for vegetarian fillings for you empadinhas. We love a mixture of curried potatoes, green peas, and hearts of palm. A simple filling of burgundy mushrooms encased in a flaky crust also wouldn’t go amiss. 

Empadinha de Frango Recipe (Savory Hand Pies with Chicken)

Makes about 10 mini pies

Ingredients:

For the pie crust

2 cups all purpose flour
5 tablespoons unsalted butter, cold and cubed
2 eggs, plus one for egg wash
1 tablespoon water
1 tsp kosher salt

For the filling

1 cup shredded chicken (chicken breast or leftover rotisserie chicken is great)
½ sweet yellow onion, diced
2 cloves of garlic, minced
2 oz diced green olives
2 oz fresh parsley, chopped
7 oz requeijao
1 tbsp paprika (not smoked)
Freshly ground black pepper
Two boiled eggs, diced
Salt to taste 

Directions:

Make the Crust

  1. In a mixing bowl, add the flour, cubed butter and salt. Pinch the mixture together with your hands until it is fully incorporated, resembling coarse sand.
  2. Add in one egg yolk and one whole egg and continue kneading until you have a uniform, smooth dough.
  3. Wrap the dough in cling film and refrigerate for thirty minutes.

Make the Filling

  1. If your chicken is not cooked already, boil two chicken breasts in a pot of salted water or chicken stock. Simmer on high for 15 to 20 minutes, until cooked through. Remove the chicken breasts and shred them with two forks. Set the chicken aside. 
  2. Next, heat a skillet over medium heat with a drizzle of extra virgin olive oil. Add in your onions and cook until they are softened and translucent. Add in the garlic and cook for a further 30 seconds, just until fragrant. 
  3. Reduce the heat to medium low and stir in your shredded chicken, paprika, and Brazilian cream cheese. Simmer the ingredients for a few minutes, until warmed through.
  4. Add in a few twists of black pepper, then taste for salt. You may not need much: Brazilian cream cheese is already salty, as are the olives you will be using. 
  5. Remove the skillet from the heat and stir in your chopped eggs, parsley, and diced olives. 

Assemble the Savory Hand Pies

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Retrieve the pie dough from the refrigerator. 
  3. Take about two tablespoons of the dough and press it into the bottom of your muffin tin (grease it first!), lining it completely to form a cup shape. Let a little of the dough hang past the top of the well.  
  4. Repeat this process until you have ten shells.
  5. Fill each shell to the brim with your chicken filling. 
  6. For the tops of your savory hand pies, take another tablespoon of dough and flatten it into a disc to cover each one. Pinch the seams to seal your pies. 
  7. Make an egg wash with one large egg beaten with around a tablespoon of water. Brush the tops of your hand pies with the wash, then put them in the oven.
  8. Bake the empadinhas until they are golden brown (around half an hour). Enjoy hot or at room temperature. 

More Great Brazilian Recipes to Try:

Lebanese Meat Pies (Esfihah com Carne)

Posted on by John Reynolds

esfihas: traditional Lebanese meat pies

With over 7 million citizens claiming Lebanese heritage, it is no surprise that many of Lebanon’s traditional dishes are popular among Brazilians. One particular favorite is esfiha, or Lebanese meat pies. These are a bakery staple and also very popular at parties. They can be eaten any time of day and with a variety of fillings. 

Esfiha in Brazil

Esfiha meat pies or, traditionally, sfiha, are found not only in traditional Lebanese cuisine, but also other countries of what is known as the Levantine Region of the Middle East. This includes Syria, Palestine, Israel, Jordan, and most of Turkey. 

The traditional Lebanese meat pie dish incorporates ground mutton or lamb stewed with various spices eaten on top of flatbread. Flatbreads are an integral part of Levantine cuisine, with the earliest versions being attributed to the area. Bread crumbs found near the Black Desert in Jordan were dated to 12,400 BC, with analysis showing they were likely used to make a kind of flatbread. Evidence of ancient flatbread consumption has also been found in Egypt, Iraq, and Pakistan. 

Flatbread is so-called because it traditionally used no leavening agent, such as yeast, to help it rise. However, modern recipes often call for the use of yeast or baking powder, and Brazilian esfihas are kneaded and left to rise in much the same way as pizza dough. 

Manakish vs Lebanese Meat Pies

The esfiha meat pies are quite similar to another Lebanese favorite: manakish (or manousheh, in the singular). Manakish is often called “Lebanese pizza,” since it involves a flatbread base that is finished with a variety of toppings. The toppings can include za’atar spice mix, olives, cheese, meat, pickles, and yogurt, among other things.

So what is the difference between Lebanese meat pies and Lebanese pizza? Well, in most cases, esfiha is considered a kind of manousheh. The term is simply used to describe a manousheh topped with minced lamb. 

What Meat to Use in Lebanese Meat Pies

Again, the traditional meat of choice for Lebanese meat pies is minced lamb. However, lamb can easily be substituted for lean ground beef, which takes on the earthy spices nearly as well. 

If you are looking for a vegetarian alternative, you can make a mixture of diced eggplant and chickpeas stewed with the same spices and herbs as the remainder of the recipe. 

Lebanese Meat Pie Recipe with Beef

Ingredients:

For the flat bread:

  • 3 cups all purpose flour
  • 8 oz lukewarm water
  • 0.25 oz active dry yeast (one packet)
  • ½ tsp salt
  • 2 tsp sugar
  • 2 oz extra virgin olive oil

For the Beef Topping:

  • Extra virgin olive oil
  • 1 lbs lean ground beef
  • ½ yellow onion, diced
  • 1 can diced, stewed tomatoes
  • 2 garlic cloves, minced
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 tsp ground sumac
  • ¼ tsp cinnamon
  • ½ tsp cumin
  • ½ tsp ground coriander
  • Pinch of ground cloves

Directions:

  1. In a small bowl, mix together the active dry yeast, 2 tsp sugar, and water. In another bowl, add the flour and salt. When the yeast mixture is bubbling (in about 5 minutes or so), pour it into the flour and salt mixture and mix to combine.  
  2. Now, pour in the olive oil and knead it into the dough with your hands. The mixture should be smooth and a little sticky, but not enough for any to come off on your hands.
  3. Cover the dough and set it aside in a warm spot. Let it rise for at least one hour, preferably 90 minutes.
  4. Meanwhile, make your beef topping. Heat a skillet over medium heat and add in a drizzle of olive oil. Add in your yellow onion and cook until it is fragrant and translucent (about 2 minutes).
  5. Add in the ground beef and minced garlic. Cook until the ground beef is browned through.
  6. Now, add in your stewed tomatoes and all the spices. 
  7. Preheat the oven to 425 degrees fahrenheit. 
  8. When the dough has risen to twice its size, punch it down and divide it into around ten or so equal portions and roll these into balls. Note: if you want bigger or smaller esfihas, you can portion accordingly. 
  9. Flatten your dough balls to 4” discs, hollowing out the centers a little more than the edges to hold in the filling. You can also use the bottom of a glass to punch down the centers, leaving a crust around the edges.
  10.  Spoon equal amounts of your beef filling into each flatbread, pressing it flat and even. 
  11. Line a baking tray with parchment paper or foil. Place your Lebanese meat pies an inch or so apart on the tray and bake until golden brown, around 20 minutes. 
  12. Garnish with a dollop of plain yogurt , toasted pine nuts, and fresh parsley or mint. 

More Great Brazilian Recipes to Try:

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