Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes | #Portuguese #Custard #Tarts #Pasteis #Nata #Food #Wishes | Smiths Bakery | custard peach pie

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Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Portuguese #Custard #Tarts #Pasteis #Nata #Food #Wishes | custard peach pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. custard peach pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes


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Learn how to make Portuguese Custard Tarts (Pasteis de Nata)! If there were a Hall of Fame for tarts, these would have an entire wing. They truly are a unique, and mind-blowingly delicious sweet treat. Plus, they were invented by hermit monks, which make them even cooler. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Portuguese Custard Tart recipe!

You can also find my content on Allrecipes:

Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

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  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

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source

49 Comments

  1. mary carter says:

    Shame that you never had quantities of ingredients for the sauce tho ..I had to guess on my instincts

  2. mary carter says:

    They were a lot of work but I was pleased with the result .

  3. Jenna Reid says:

    ive never heard anyone speak like this

  4. Miguel Esteves says:

    I'm Portuguese and I'm proud of this pastéis de nata. They look delicious. And I'm from Aveiro (the city where those are from). There's another variant they call "the original" pastel de Belém. They are very very similar.
    Belém is a important place in Lisbon worth checking out.
    Anyway, good job.

  5. carlos queiroz says:

    😂🤣😂

  6. Judy Cindrich Myers says:

    These look devine….I gotta make them soooooooooooon !

  7. Elsie Tjaja says:

    Don,t enjoy his tone of voice ,give me a headache, can,t concentrate .

  8. עומרי שמרת says:

    Will it work with corrisant dough? I have one ready and I actually want to try this one better

  9. S S says:

    Alllllright. My first batch just out of the oven. Oven only went up to 500 degrees, so I had them in there for 20 minutes. fingers crossed!

  10. JK says:

    Problem with these is that it takes 2 days to make and 2 minutes to eat.
    I'll go make some.

  11. Lizete Avila says:

    These are actually pastéis de Belém. Pastéis de natas do not have the dough part.
    My source is: I’m from there 😂

  12. anna farinhas says:

    THE BEST from my homeland 😍❤

  13. Can Der Koch says:

    You my friend make the funniest Voice Overs I have ever seen 😀

  14. Bing C says:

    These were so good 😋, thank you chef! 😊

  15. Marilda Vieira says:

    Não tem tradução. Não da p entender

  16. amina mwagona chichi says:

    Love the crunch 😊

  17. Cathy Gallant says:

    too much butter …

  18. Steven Steel says:

    HOLD UP!

    we had monks?! …I know we have ancient forbidden secret martial arts that uses a long stick with 2 hidden blades in it, but actual MONKS?! WHAT! I didn't know that… unless you're talking Christian monks, in that case it makes sense…

    Oh and by the way, somethings wrong with that nata. The cream should be… diferent. Maybe adding milk wasen't your best bet, however i won't give you in the ears too much cuz there's something that even not alot of portuguese know, and that's the original recepy, wich is still being done today in a part of Lisbon that i conviniently am not remembering the name of, is actually a well kept secret.
    I'll give you an example as to why not even many portuguese themselves know. It's because here, pastel de nata is very common. As a matter of a fact (and yes, i'm technically kicking you while you're down… sorry) their bootlegs are very faithful to how the original pastel de nata in Lisbon, they look and feel very similarly, however it's the cream that is diferent. I don't know how they manage to keep the cream in such an indescribable form, but it has that form. Again, it's indescribable, it's neither too soft (as in creamy) but not too solid at all. It's… weird… weirdly delicious that is!
    So yeah, what you have there is what an amateur pastel de nata maker wold do at home. But don't feel too bad, you can be the greatest chef in the world and still not pull it off, not even myself wold!
    I'm not being biased, i'm serious here, to make a faithful-to-the-original pastel de nata, you gotta understand it first.

    Essentially what you do to cook a normal food is you research the ingredients and you research the order that you need to do things in order to get the final product.
    But to make natas you need to actually understand it. It's an extremedly technical job because unlike many recepies out there, you need to use not only your logic (to see what adequate sizes the "cup" must have, how much cream it should have and so on) but you must put heart and soul into it and that's where many people fail to even produce a great pastel, let alone a good one. It will come out mediocre at best.
    People nowadays are a bit dumb… The portuguese is taught by centuries that you must have faith in Jehovah and whatever you're doing, you must do things with faith – i. e: with soul. Because if you don't put your heart in it, you're probably going to botch things up. But by having faith, you'll feel a sense of importance, even if your mind or body don't agree with your movements. Fascinating right?
    Unfortunally, nowadays even to the portuguese themselves this has gone from homemade recepy to national secret, wich is a shame…

    But yeah, i think i've helped you or anyone reading this. If you're gonna make a pastel de nata again, try and understand my explanation and you might just pull off the GREATEST pastel de nata ever made! And who knows! If you decide to add some Quantum Mechanics into your recepy, your pastel de nata may very well reveal the centuries long original secret recepy!

    PS: I remembered the name where they make the original pastel de nata, it's in Belém, Lisbon (literally Bethlehem in english).
    PS.2: That's why we call the original pastel de nata, pastel de Belém… and i'm an idiot for not remembering the name x)

  19. kackerlakensalat says:

    And if you wonder, what to to with the egg whites, Pavlova is my favourite

  20. Reggie Chin says:

    Wow, those look fantastic, I'll have to try this. Thanks for posting.

  21. Richard Dwyer says:

    This is a pro chef's recipe. Not for Covid Cooks.

  22. Carlos Martinez says:

    prosody

  23. Timothy Halldòrsson says:

    Gloria Tibi…. This is wonderful! Thank you sooooo much!

  24. Raul the Boss says:

    sorry man , they look messy , that cream should be runny

  25. Heather Linton says:

    I absolutely love these and totally forget my manners or etiquette when these are served🤪🤦‍♀️🇿🇦

  26. Paul says:

    Love the naration

  27. Mrs Remi says:

    I'm going to make these this week, I already bought the ingredients! Thanks for the recipe!!

  28. Renish Adesra says:

    I don't know why but somehow it seems he is narrating a story to kids with the way he speaks! Sub'd.

  29. quen zhang says:

    are you a boy or a girl

  30. quen zhang says:

    aNotHer tHirD oF oUr BUTTer

  31. quen zhang says:

    i think your bubbles are nice

  32. quen zhang says:

    CIRCULAT RIBBYBD

  33. Mars Bolt says:

    You are amazing. Thank you Chef John.

  34. Serenoj69 says:

    Well…they do not look okey to me. Too little custard (nata) and too much dough sticking out. They need to be almost flat on top. They still might taste great of course and they are not that easy to make. I am Portuguese btw living in The Netherlands and made them myself. But since supermarkets sell them both ready to eat and deepfrozen there is little use to put all the work in it. Once in a while is okey or when it is your hobby it is great. Some deepfrozen ones from the Lidl are simply fantastic (and made in Portugal).

  35. Giuseppe Veghen says:

    I find using dairy-free butter is always easier to work with straight out of the fridge.

  36. Ian Visser says:

    Make a double or triple batch, else you're going to regret dishes when you realize you ate em all prior to doing dishes, now you dont even have it to look forward to when you're done…

  37. colin Paterson says:

    Is pasteis Brasilian? I have always known them as pastel de nata.

  38. Francisco Dias says:

    I know is hard to do it, but… that doesn't look at all a Pastel de nata, and the taste it's nothing like that.
    No hate, i know is really hard to do a good one and i love to cook and i cannot do a very good pastel de nata.

  39. Andrea Rivette says:

    I made these and they came out exactly like the photo. My husband is very upset that I'm able to do this!! Lol

  40. thegirlwithribbons says:

    I can’t stand this voice over!!! Ruins a perfect recipe

  41. Ameleeia Vlogs says:

    ahh these are one of my faveee desserts!!

  42. says:

    Idk why but the intonation makes me angry, every sentence is the same it always ends with lowpitch lowpitch highpitch lowpitch e.g we're gonna cook this OVER medium, wait about TEN minutes

  43. JBV 0 says:

    That crunch is everything

  44. Chris Stainsby says:

    Great instructions, but stop asking me questions!!!

  45. Susie Q says:

    You could cook a shoe and still make it fun!! LOVE your videos!!!

  46. Ariana Kendra says:

    I made it! and its delicious my family loved it. The the pastry is tense making it hard to bite. What should I do?

  47. Lidia De Gouveia says:

    Hi there, I'm Portuguese and I love them, I can never get enough of the (Pasteis De nata) love, love, love them, thanks for sharing the recipe with us, I am sure going to try and hope it will come like yours, awesome

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