Pastéis de Águeda — Published Version
This published version makes a thin shell with flour, water, butter and lard and a filling of ten yolks, one white, sugar and almonds. The municipal guide confirms the pastry's identity and Águeda tradition but does not publish a formula, so the quantities and method below explicitly follow the cited practical version and are not attributed to the municipality.
- Yields
- Not stated
- Prep
- At least 5 hr resting, plus preparation
- Cook
- About 20 min
Ingredients
- 200 g / 7.1 oz Wheat flour
- 1 teacup Water for the pastry
- 1 tsp Lard
- 1 tsp Butter for the pastry
- 1 pinch Salt
- 10 Egg yolks
- 1 Egg white
- 300 g / 10.6 oz Sugar
- 100 ml / 3.4 fl oz Water for the syrup
- 60 g / 2.1 oz Blanched ground almonds
- 1 tsp Butter for the filling
- as needed Butter and flour for the moulds
Method
Cook the 300 g sugar and 100 ml water over low heat to estrada stage: drawing a spoon through the syrup should reveal a line on the bottom of the pan.
Remove from the heat and let the syrup cool until warm. Push the ten yolks and one white through a sieve directly into the syrup, mix, then return to the heat for about 10 minutes, stirring continuously.
Fold in the 60 g almonds and teaspoon of butter. Remove from the heat, cover, and rest the filling in a cool place or refrigerator for at least 5 hours, until firm.
Mix the flour, teacup of water, lard, butter and salt. Knead until the pastry can be stretched without cracking.
Roll the pastry on a floured worktop. Grease and flour queijada moulds, line them with the pastry, and trim the excess at the rim.
Fill the moulds and bake in a preheated 220°C / 425°F oven for about 20 minutes.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
Read the editorial policy →
