Portuguese Sweets, Veganised traditional Portuguese dishes

Pastéis de feijão (Butter beans pastries)

I was thinking about sweet things that I used to eat in Portugal when I was omni and “Pastéis de feijão” popped straight into my head. These pastries were a bit of a trial that came out quite good actually! I don’t think it tastes like the traditional recipe, but why would I want that? Tastes delicious anyway and no chicks’ suffering was involved. It could actually be a nice alternative to mince pies for example, in this festive season. Give it a try and let me know how it went! (I know, beans in cakes!?? but it is nice, I promise)

Time: 60 min approx.

Type: cakes

Difficulty: 2 pans

Serves: about 12 units

What you need

For the pastry:

250 all-purpose flour (+ more to dust surface)

2 tbsp vegetable spread

150ml water

A sprinkle of salt

For the filling:

1 can of butter beans, rinsed (make sure no salt was added)

100g light brown sugar

½ tsp cinnamon

1 orange juiced

Zest ½ lemon

80ml plant milk

10g cornflour

50ml water

Utensils:

Large mixing bowl

Mixing spoon

Rolling pin

Cup (to cut the pastry)

Food processor

1 small pan

Muffin baking tray

A little oil and kitchen towel to grease muffin tray

+ (moisture resistant) icing sugar to dust (optional)

Directions:

To make the pastry:

Add flour to the mixing bowl, open a cavity in the middle and add salt, vegetable spread and water- mix well;

Transfer to a lightly floured worktop and knead gently until it forms a soft dough – let it sit while you prepare the filling;

To make the filling:

Add beans to a food processor for a few seconds until all is mushed up;

Add beans, sugar and water to a small pan and place it in low heat, stirring frequently;

Meanwhile, add cinnamon, lemon zest, orange juice and corn flour and keep stirring;

Add plant milk as needed, so the mix doesn’t get too hard and dry – I put 80ml as a reference as it was roughly what I used- once is boiling, remove it from heat;

Spread the dough using a rolling pin into a thin layer (about 3mm) and cut into circles- I used a drinking glass to cut!

Place each pastry circle into each lightly greased muffin case – use your fingers to shape it properly;

Fill pastries with the bean mixture (about 1.5 tbsp) and bake for about 20-25 minutes at 180֯C;

Once baked sprinkle with moisture resistant icing sugar to decorate (optional).

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