![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/12\/pasteis-de-bacalao.png\")
<\/a><\/p>\n2 lb. Dried Codfish<\/p>\n
Water, as needed<\/p>\n
2 T. finely minced Parsley<\/p>\n
2 T. Olive Oil<\/p>\n
Salt, Pepper, to taste<\/p>\n
2 C. Flour<\/p>\n
\u00c2\u00bd T. Salt<\/p>\n
2 tsp. Sugar<\/p>\n
2 T. Ca\u00c3\u00a7haca<\/p>\n
\u00c2\u00bd C. Water<\/p>\n
Oil for Frying<\/p>\n
Reconstitute the dried codfish in water for 12 hours, changing the water once. 2. Cover the codfish with water in a large Dutch oven and bring the water to a boil, then cook the codfish for one minute. Remove from the heat and cool. 3. Shred the codfish, removing any bones, and place in a large non-reactive bowl. Toss with olive oil, parsley, salt and pepper. 4. For the pasteis dough: sift the flour onto a clean work surface and make a well in the middle. Add salt, sugar, and cacha\u00c3\u00a7a to the well and stir with a fork to work the ingredients into the dough, slowly adding water. Knead the dough until smooth and pliable and rest for 15 minutes. 5. Using a rolling pin, roll out the dough to 1\/8 inch thickness and cut out rectangles, 4 inches wide by 6 inches long. 6. Divide the filling into 8 equal portions and arrange on one side of the dough. Wet the edges with water, fold the dough and press down with a fork to seal. Place the pasties on a sheet pan lined with parchment paper and cover with plastic wrap until ready to fry. 7. Heat the oil in a fryer or in a large, shallow pot to 350\u00c2\u00b0F and fry the pasteis until light brown and crispy on all sides. e 8. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pasteis de Bacalao (Brazilian Salted Codfish Savories) A popular Street food in Brazil, pasteis have a pleasant texture as the Ca\u00c3\u00a7haca bubbles when fried.\u00c2\u00a0 Hearts of Palm can be substituted for the codfish to make pasteis de palmito. 2 lb. Dried Codfish Water, as needed 2 T. finely minced Parsley 2 T. Olive Oil Salt, Pepper, to taste 2 C. Flour \u00c2\u00bd T. Salt 2 tsp. Sugar 2 T. Ca\u00c3\u00a7haca \u00c2\u00bd C. Water Oil for Frying Reconstitute the dried codfish…<\/p>\n