The first shop was opened in 2015 in Lisbon at Augusta Street. Since then, they opened several shops across Lisbon, and expanded to cities like Porto, Aveiro and Cascais. Differently from the typical pastelarias, they serve much bigger pastéis that can be paired with a glass of Port, creating a perfect and creative combination of three key products in the Portuguese cuisine. Unfortunately, they haven’t yet expanded to all Portuguese cities. If you, like me, don’t have Casa Portuguesa do Pastel de Bacalhau within range, this recipe is for you!
About the Recipe Portuguese Salt Cod Fritters with Cheese
This is a basic recipe for codfish cakes, the only difference is the addition of cheese to the interior of the pastéis. The cheese can be skipped, but I highly recommend including it! If you don’t have access to Serra da Estrela cheese, you can try using a different cheese. In Portugal, you can buy Serra da Estrela cheese in supermarkets and local markets. It’s important to keep the cheese at room temperature for best preservation of flavour and characteristics. For this recipe, I used pieces of salt cod, that can be purchased in a supermarket. It consists of salt cod offcuts and less noble parts, and it is the best option for recipes like this – as we want to shred it into small pieces anyway!
Another important detail is the temperature of the oil that you fry your pastéis. The oil should be hot enough for the cake to hold its shape, if you have a food thermometer, that should be around 190°C. You can always use a little bit of the batter to test the oil temperature before frying your codfish cakes.
Pastéis de Bacalhau com Queijo Recipe
This recipe makes around 20 small pasteis, good for around 4 or 5 people!
The first shop was opened in 2015 in Lisbon at Augusta Street. Since then, they opened several shops across Lisbon, and expanded to cities like Porto, Aveiro and Cascais. Differently from the typical pastelarias, they serve much bigger pastéis that can be paired with a glass of Port, creating a perfect and creative combination of three key products in the Portuguese cuisine. Unfortunately, they haven’t yet expanded to all Portuguese cities. If you, like me, don’t have Casa Portuguesa do Pastel de Bacalhau within range, this recipe is for you!
About the Recipe Portuguese Salt Cod Fritters with Cheese
This is a basic recipe for codfish cakes, the only difference is the addition of cheese to the interior of the pastéis. The cheese can be skipped, but I highly recommend including it! If you don’t have access to Serra da Estrela cheese, you can try using a different cheese. In Portugal, you can buy Serra da Estrela cheese in supermarkets and local markets. It’s important to keep the cheese at room temperature for best preservation of flavour and characteristics. For this recipe, I used pieces of salt cod, that can be purchased in a supermarket. It consists of salt cod offcuts and less noble parts, and it is the best option for recipes like this – as we want to shred it into small pieces anyway!
Another important detail is the temperature of the oil that you fry your pastéis. The oil should be hot enough for the cake to hold its shape, if you have a food thermometer, that should be around 190°C. You can always use a little bit of the batter to test the oil temperature before frying your codfish cakes.
Pastéis de Bacalhau com Queijo Recipe
This recipe makes around 20 small pasteis, good for around 4 or 5 people!
