Pastel de Feijão — home interpretation
This home recipe follows the official identity of Pastel de Feijão de Torres Vedras: a thin flour-and-butter shell filled with white beans, almonds, sugar and egg yolks. The filling quantities and method are based on a formula published by Lifecooler; the pastry has been adjusted to the ingredients permitted by the product specification. Made outside the delimited area and its control system, it is not a certified PGI product.
- Yields
- 14-16 tarts
- Prep
- 50 min, plus soaking
- Cook
- 20-25 min
Ingredients
- 250 g T55 or T65 wheat flour (plain flour)
- 30 g, plus extra for greasing Softened butter
- about 100-120 ml Warm water
- 1/4 tsp Fine salt
- 500 g White sugar
- 200 ml Water
- 125 g Smooth purée of cooked, skinned white beans
- 125 g Freshly peeled, finely ground almonds
- 10 Egg yolks
- as needed for dusting Icing sugar
Method
If starting with dried beans, soak them overnight, cook in water only until very tender and remove the skins. Press through a sieve or food mill and weigh 125 g of smooth purée.
Mix the flour and salt. Work in 30 g butter, then add the warm water gradually, only until a soft, non-sticky dough forms. Knead briefly, cover and rest for 30 minutes.
Heat the sugar and 200 ml water, without stirring once it boils. Cook to the broad-sheet stage, when the syrup falls from a spoon in a wide ribbon, about 115-117 °C on a sugar thermometer.
Stir in the bean purée and boil for 2 minutes. Add the ground almonds and cook for another 2-3 minutes over low heat. Remove from the heat and leave to cool until warm.
Beat the yolks just until combined. Gradually whisk in a little of the warm mixture, then return everything to the pan. Heat gently, stirring constantly, just until it reaches a boil. Transfer to a bowl and cool.
Heat the oven to 200 °C / 400 °F. Butter 14-16 small tart tins. Roll the dough very thinly, cut rounds and line the tins without tearing; trim the excess.
Divide the filling among the shells without filling to the rim. Bake for 20-25 minutes, until the pastry is cooked and the top is golden. Unmould once warm and dust lightly with icing sugar.
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.
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