Stuffed Potato Pastry (Pastelzões de Batata)
Stuffed Potato Pastry (Pastelzões de Batata)
Ingredients
For the Potato Dough
- 3 medium potatoes, peeled
- 5 tablespoons all-purpose flour, plus more as needed
- 2 tablespoons butter, or margarine
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1 tablespoon fresh parsley and chives, finely chopped, optional
For the Meat & Cheese Filling (Option 1)
- 1/2 pound ground beef, cooked and seasoned
- 1/2 cup shredded mozzarella cheese
For the Cheese & Oregano Filling (Option 2)
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
For Frying
- 2 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the potatoes: Peel the potatoes. To cook quickly, wrap the peeled potatoes in a wet paper towel, then in plastic wrap, and microwave for approximately 8 minutes until very soft. Alternatively, boil the potatoes in water until tender, about 15-20 minutes. Once cooked, use a potato ricer or fork to mash the potatoes into a smooth puree in a large mixing bowl.
⏱️ 15 min
- 2
Make the potato dough: To the mashed potatoes, add the 5 tablespoons of all-purpose flour and 2 tablespoons of butter (or margarine). Mix the ingredients initially with a spoon until combined. Then, use your hands to knead the mixture until it forms a smooth, cohesive dough that is easy to handle and doesn't stick to your hands. If the dough is too sticky, add 1 tablespoon of flour at a time and continue kneading until the desired consistency is reached. Season the dough with salt and black pepper to taste, and the optional fresh parsley and chives, mixing well again.
⏱️ 10 min
- 3
Assemble the pastries: Lay a piece of plastic wrap or a plastic bag on a clean, flat surface. Take a portion of the potato dough (about 1/4 cup) and place it on one half of the plastic. Use your hands or a spoon to flatten the dough into an oval or rectangular shape, about 1/4-inch thick. Place your desired filling (either the ground beef and cheese, or the cheese and oregano) onto one half of the flattened dough.
⏱️ 15 min
- 4
Seal the pastries: Using the plastic wrap to help, carefully fold the other half of the dough over the filling to create a half-moon shape, completely encasing the filling. Gently press the edges to seal them. For a neater appearance, place a bowl or a round cutter (about 3-4 inches in diameter) over the filled pastry and press down firmly to trim any excess dough and create a perfectly shaped half-moon. Repeat this process for all remaining dough and filling.
⏱️ 10 min
- 5
Fry the pastries: Heat the vegetable oil in a deep pan or pot over medium heat until it reaches 350-375°F. Carefully place the assembled potato pastries into the hot oil, frying in batches to avoid overcrowding the pan. Fry until both sides are golden brown and crispy, about 2-3 minutes per side. Remove the fried pastries from the oil and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 15 min•🌡️ 360
- 6
Serve: Serve the Stuffed Potato Pastries hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Potato Pastry (Pastelzões de Batata)
Ingredients
For the Potato Dough
- 3 medium potatoes, peeled
- 5 tablespoons all-purpose flour, plus more as needed
- 2 tablespoons butter, or margarine
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1 tablespoon fresh parsley and chives, finely chopped, optional
For the Meat & Cheese Filling (Option 1)
- 1/2 pound ground beef, cooked and seasoned
- 1/2 cup shredded mozzarella cheese
For the Cheese & Oregano Filling (Option 2)
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
For Frying
- 2 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the potatoes: Peel the potatoes. To cook quickly, wrap the peeled potatoes in a wet paper towel, then in plastic wrap, and microwave for approximately 8 minutes until very soft. Alternatively, boil the potatoes in water until tender, about 15-20 minutes. Once cooked, use a potato ricer or fork to mash the potatoes into a smooth puree in a large mixing bowl.
⏱️ 15 min - 2
Make the potato dough: To the mashed potatoes, add the 5 tablespoons of all-purpose flour and 2 tablespoons of butter (or margarine). Mix the ingredients initially with a spoon until combined. Then, use your hands to knead the mixture until it forms a smooth, cohesive dough that is easy to handle and doesn't stick to your hands. If the dough is too sticky, add 1 tablespoon of flour at a time and continue kneading until the desired consistency is reached. Season the dough with salt and black pepper to taste, and the optional fresh parsley and chives, mixing well again.
⏱️ 10 min - 3
Assemble the pastries: Lay a piece of plastic wrap or a plastic bag on a clean, flat surface. Take a portion of the potato dough (about 1/4 cup) and place it on one half of the plastic. Use your hands or a spoon to flatten the dough into an oval or rectangular shape, about 1/4-inch thick. Place your desired filling (either the ground beef and cheese, or the cheese and oregano) onto one half of the flattened dough.
⏱️ 15 min - 4
Seal the pastries: Using the plastic wrap to help, carefully fold the other half of the dough over the filling to create a half-moon shape, completely encasing the filling. Gently press the edges to seal them. For a neater appearance, place a bowl or a round cutter (about 3-4 inches in diameter) over the filled pastry and press down firmly to trim any excess dough and create a perfectly shaped half-moon. Repeat this process for all remaining dough and filling.
⏱️ 10 min - 5
Fry the pastries: Heat the vegetable oil in a deep pan or pot over medium heat until it reaches 350-375°F. Carefully place the assembled potato pastries into the hot oil, frying in batches to avoid overcrowding the pan. Fry until both sides are golden brown and crispy, about 2-3 minutes per side. Remove the fried pastries from the oil and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 15 min•🌡️ 360 - 6
Serve: Serve the Stuffed Potato Pastries hot and enjoy!