A fried pastry pocket of egg-yolk custard cream, unique to the Minho and made continuously in Braga since 1796. The dough is hand-stretched, filled, sealed and fried in lard until blistered and golden.

The frigideira is the oldest surviving conventual pastry of the Minho, traced to the convent kitchens of Braga in the late 18th century. Frigideiras do Cantinho at Largo de Sao Joao do Souto has operated at the same address since 1796, making it one of the longest continuously traded food shops in Portugal. The name comes from the frying pan used to finish the pastry. A second house, Frigideiras da Se, opened in the 20th century two hundred metres away near the cathedral. Neither uses electric fryers; both finish in hand-held lard pans.

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