Brazilian Pasteles with Smoked Sausage and Chimichurri
Chef Aaron Chambers
Not Your Average Joe’s
Milton, Mass.-based
Today’s consumers are seeking snacks with global flavors, according to Technomic data, and these savory pastries fit the bill. Pasteles are similar to empanadas: small pockets of dough filled with a variety of ingredients. At Not Your Average Joe’s, chef Chambers fills the dough with a spicy sausage mixture and serves an herbal chimichurri sauce on the side.
Ingredients
Dough
12¾ oz. all-purpose flour, sifted
Pinch salt
3 tbsp. extra virgin olive oil
3 tbsp. cachaça or vodka
5 oz. milk
Filling
4 tbsp. olive oil
1 lb. smoked sausage, casing removed and crumbled
4 oz. red onion, finely diced
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and finely diced
1 tbsp. chopped garlic
1 tbsp. smoked paprika
1 tsp. cumin seeds, toasted and crushed
¼ tsp. chipotle chili powder
3 oz. butter
1 bunch scallions, thinly sliced
3 tbsp. chopped cilantro
2 oz. green olives, chopped
4 oz. Gruyere cheese, grated
Vegetable oil, for frying
Chimichurri
1 bunch parsley, coarsely chopped
½ bunch cilantro, coarsely chopped
3 tbsp. red wine vinegar
2 tbsp. chopped garlic
2 tbsp. chopped fresh oregano
2 tsp. crushed red pepper
Kosher salt, to taste
Black pepper, to taste
6 oz. extra virgin olive oil
Steps
1. For dough: in large bowl, combine flour and salt. Make a well in center and pour in oil, cachaça and milk; mix well.
2. On floured surface, knead dough vigorously for 5 minutes or until smooth and elastic. Transfer to clean bowl; cover with towel and let rest 30 minutes.
3. With rolling pin or pasta machine, flatten dough into 2 sheets, each ¼-inch thick. Cover with plastic wrap.
4. For filling: In saute pan over medium heat, heat olive oil. Cook sausage in hot oil for 3 minutes. Stir in onions, peppers and garlic; cook until tender. Stir in paprika, cumin and chili powder; add butter. Cook 5 minutes. Remove from heat and add scallions, cilantro and olives until well-combined. Stir in cheese.
5. Place sausage mixture on one dough sheet and top with another dough sheet; cut into squares.
6. For chimichurri: In food processor, combine parsley, cilantro, vinegar, garlic, oregano and crushed pepper; pulse until almost smooth. Season with salt and pepper; transfer sauce to a bowl and cover with 6 oz. olive oil. Let stand 20 minutes.
7. In deep fryer, heat vegetable oil to 350 F. Fry pasteles in hot oil until golden brown and slightly crisp. Serve pasteles with chimichurri.
Photograph courtesy of Smithfield