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Pastel de Feijão de Torres Vedras

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Pastel de Feijão de Torres Vedras

Pastel de Feijão de Torres Vedras hails from the picturesque coastal town of Torres Vedras, a beloved staple in Portuguese homes. Originating as a humble treat, it often graces tables during local festivals and family gatherings, celebrated for its comforting simplicity and rich history. This is the version you’ll find in kitchens where olive oil flows without measure, and salt is pinched and sprinkled with intuition.

The result is a delicate pastry with a golden, flaky crust that cradles a sweet, creamy filling. The combination of tender white beans, ground almonds, and egg yolks creates a luscious texture, kissed by the warmth of cinnamon. Enjoy each bite with a sense of indulgence, savoring the blend of rustic tradition and subtle elegance.

Ingredients

  • 250 gcooked white beans — puréed smooth
  • 250 gground almonds
  • 400 gsugar
  • 6egg yolks
  • 200 mlwater
  • 300 gpuff pastry
  • 1 tspground cinnamon

Method

  1. Begin by preheating your oven to 180°C (350°F) to ensure it reaches the right temperature by the time you're ready to bake. Take the 6 egg yolks out of the refrigerator to bring them to room temperature, as this will help them blend smoothly into the mixture later.
  2. In a medium saucepan, combine 400 g of sugar and 200 ml of water. Place the saucepan over medium heat and stir gently until the sugar dissolves completely. Once dissolved, let the mixture come to a gentle boil and continue to cook until it forms a light syrup. You'll know it's ready when it coats the back of a spoon with a thin, even layer.
  3. While the syrup is cooking, use a food processor to blend 250 g of cooked white beans until smooth. Add the blended beans to a large mixing bowl along with 250 g of ground almonds. Stir the mixture until it is well combined and has a uniform texture.
  4. Once the syrup is ready, gradually pour it into the bean and almond mixture, stirring continuously to prevent any lumps from forming. Add the room temperature egg yolks one at a time, mixing thoroughly after each addition to ensure a smooth custard base.
  5. Roll out 300 g of puff pastry on a lightly floured surface until it's about 3 mm thick. Cut the pastry into circles large enough to line the cups of a muffin tin. Gently press the pastry circles into the muffin cups, ensuring there are no air bubbles trapped underneath.
  6. Fill each pastry-lined cup with the bean and almond custard mixture, leaving a small gap at the top to allow for expansion during baking. Place the muffin tin in the preheated oven and bake until the tops are golden brown and the filling is set but still slightly soft in the center, about 20-25 minutes.
  7. Once baked, remove the pastries from the oven and let them cool in the tin for a few minutes. Carefully transfer them to a wire rack to cool completely. Sprinkle each pastel with 1 tsp of ground cinnamon before serving. Enjoy the pastries at room temperature to best appreciate their delicate texture and flavor.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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