How to make Pastel de Chaves

Why cooks start here

Pastel de Chaves is cooked the way Chaves in Trás-os-Montes cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

From the small town of Chaves in Trás-os-Montes, Pastel de Chaves is a cherished local specialty, often enjoyed as a comforting snack or light meal. This version captures the essence of traditional Portuguese home cooking, where olive oil flows freely and salt is added with intuition. The recipe is passed down through generations, each cook in Chaves adding their own touch, yet never straying far from its roots. The pastry should be flaky and golden, encasing a savory filling of tender veal, aromatic onion, and garlic, with a hint of sweet paprika and a splash of dry white wine. A crisp bite gives way to a warm, flavorful interior, seasoned perfectly with fine sea salt and black pepper. Serve hot, letting each bite transport you to the rustic kitchens of Trás-os-Montes.