How to make Pastel de Feijão de Torres Vedras

Why cooks start here

Pastel de Feijão de Torres Vedras is cooked the way Torres Vedras 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.

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.