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).
Plant Based Portuguese 