Originally Posted by Haggis
These are absolutely fantastic. If you haven't tried them you are truly missing out. Already have a recipe or two for these, but it's always good to have another one to compare and contrast. Thanks Ishbel.
Although it may be said that you would be able to use ready prepared puff pastry for the cases no?
In the suburb next to mine (and to some extent, my own) is where a fair amount of Sydney's Portuguese population reside. The Portuguese-style patisseries as well as restaurants serving good hearty peasant food are great. Oh and course let's not forget the copious amounts of charcoal-grilled chicken stores.
The coffee house at Belem is just amazing... it is HUGE and is crowded every day by people who buy huge platefuls of those tarts and dark, bitter coffee to go with them. YUM.
I'm sure you COULD use ready-made puff pastry - but the method I was taught was interesting, and quite different to the one I use for British style puff pastry.
I really enjoyed the cookery course in Lisbon. I always thought that Portugese food was a pale imitation of Spanish. It ain't so!
I have become addicted to white Port, instead of Fino sherry, as an aperitif.