Our version of “Pastel de Bacalhau”
– Cod fish tartare
– Parsley puree
– Egg yolk puree
– Onion powder
Portuguese “Pastel de Bacalhau”
The first official recipe for “Pastel de Cacalhau” dates back to 1904, in a book called the Kitchen and Cup Treaty, by Carlos Bandeira de Melo, an officer in the Portuguese army. “Pastéis de Bacalhau” are a specialty of Portuguese gastronomy, which can be found throughout the Mediterranean region, and are also very popular in Angola and Brazil. The “Pastel de Bacalhau” was one of the finalist candidates to the 7 Wonders of Portuguese Gastronomy.