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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Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 250g plain flour
  • 125ml warm water
  • 1 teaspoon fine salt
  • 1 tablespoon lard or vegetable shortening for the dough
  • 500ml whole milk
  • 150g caster sugar
  • 8 egg yolks
  • 30g cornflour
  • Zest of 1 lemon
  • 1 cinnamon stick
  • Lard or neutral oil for frying (deep enough to submerge)

Method

  1. Make the custard: heat the milk with cinnamon and lemon zest to just below boiling then remove from heat.
  2. Whisk the egg yolks, sugar and cornflour together until smooth. Gradually pour in the hot milk, whisking constantly.
  3. Return to the pan over medium heat, stirring constantly until thick enough to hold its shape, about 8 minutes. Press clingfilm to the surface and chill completely.
  4. Make the dough: mix flour, salt and lard. Add warm water gradually, kneading to a smooth elastic dough. Rest 30 minutes covered.
  5. Divide the dough into 8 pieces. Roll each into a thin oval about 15cm long.
  6. Place a tablespoon of cold custard in the centre of each oval. Fold and press the edges firmly to seal, forming a half-moon shape.
  7. Heat lard or oil to 180C. Fry the pastries 2 to 3 minutes per side until deeply golden. Drain on kitchen paper and dust with icing sugar.
  8. Eat immediately while the custard is still warm inside.

Editor tip. The custard must be completely cold before filling or it leaks during frying. Press the edge seal firmly and check for gaps before lowering into the oil.

Common allergens: Gluten, Dairy, Egg.