Pastéis de Feijão

Ingredients

Equipment Needed

• •Fine-mesh sieve or food mill
• •Heavy-bottomed saucepan
• •24 mini tart tins or 2 muffin pans
• •Round pastry cutter (8-9cm)
• •Wire cooling rack

Instructions

1. 1

   Cook the beans

   If using dried beans, soak them overnight in plenty of cold water. Drain, place in a pot, and cover with fresh water by at least 5 centimeters. Bring to a boil, then reduce to a gentle simmer. Cook until completely soft, about 1 to 1.5 hours. The beans should crush between your fingers with no resistance. Drain thoroughly and let cool slightly.

   The beans must be very soft. Undercooked beans will never puree smooth enough. When in doubt, cook them longer.
2. 2

   Puree until silky

   Pass the warm beans through a fine-mesh sieve or food mill while still warm. This is not optional. A blender won't achieve the same velvet texture. Push them through with a wooden spoon, scraping the bottom of the sieve. The puree should be completely smooth, like thick mashed potatoes. Discard any skins that won't pass through.

   Dona Celeste in Torres Vedras passes her beans through the sieve twice. The extra effort shows in the final texture.
3. 3

   Make the filling

   In a heavy-bottomed saucepan, combine the bean puree and sugar. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan, about 10 to 15 minutes. It should have the consistency of thick pastry cream. Remove from heat.

4. 4

   Enrich the filling

   Let the mixture cool for 5 minutes, stirring occasionally. Beat in the egg yolks one at a time, incorporating each fully before adding the next. Stir in the softened butter, vanilla (or cinnamon), lemon zest, and salt. The filling should be glossy and smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until firm, at least 2 hours.

   The filling can be made up to 3 days ahead. It firms beautifully in the refrigerator and becomes easier to work with.
5. 5

   Prepare the pastry shells

   Preheat the oven to 200°C (400°F). Roll the puff pastry to about 3mm thickness. Using a round cutter slightly larger than your tart tins, cut out 24 circles. Press each circle gently into the wells of mini tart tins or a muffin pan, making sure the pastry comes up the sides. Don't stretch it; let it settle naturally. Prick the bottoms with a fork.

6. 6

   Fill and bake

   Spoon or pipe the chilled filling into each pastry shell, filling them about three-quarters full. Don't overfill; the filling will puff slightly as it bakes. Bake for 20 to 25 minutes, until the pastry is deeply golden and the filling has set with a slightly darker top. A few golden spots on the filling are traditional and welcome.

7. 7

   Cool and serve

   Let the tarts cool in the pan for 10 minutes, then transfer to a wire rack. They should release easily. Dust generously with powdered sugar while still slightly warm. Serve at room temperature. These keep for 2 to 3 days in an airtight container, though they rarely last that long.

Chef Tips

• •The sieving step separates good pastéis de feijão from great ones. A blender creates air bubbles and never achieves the same density. Use a sieve or food mill. Your arm will ache. It's worth it.
• •If you want to use canned beans, drain and rinse 500g of white beans and proceed from step 2. The result won't be quite as refined, but it's a reasonable shortcut for a first attempt.
• •Some recipes from Torres Vedras add ground almonds to the filling. Start with 50g and see if you like it. Avó Leonor would say you're gilding the lily, but almonds and beans have a natural affinity.
• •The lemon zest is essential. It lifts the filling from heavy to bright. Don't skip it, and use a microplane for fine zest with no bitter pith.

Advance Preparation

• •The bean filling can be made up to 3 days ahead and refrigerated. It actually improves with time, becoming denser and more flavorful.
• •Unbaked filled tarts can be frozen for up to 1 month. Bake directly from frozen, adding 5 minutes to the baking time.
• •Baked tarts are best the day they're made but keep well for 2 to 3 days at room temperature in an airtight container.

Frequently Asked Questions

Nutrition Information

1 serving (about 58g)