Organic Soy Pastry/ Pastel de forno de soja

Guys, you have no idea how delicious these pastries are!!! Plus, they are super easy to make! I know the majority of  soy nowadays is transgenic and that is really bad for your health. However, if you are lucky enough you might find some organic soy (which is not transgenic) in the nearest organic supermarket. It costs a bit more, but it is really good for your health and it is super delicious. In addition, it is full of good proteins for your body. 

Massa para Pastel de forno                                                    Dough for pastry

•            3 xícaras (chá) de farinha de trigo •            150 g de margarina •            1 ovo •            1 colher (chá) de sal •            1 colher (sopa) de vinagre •            1 gema para pincelar •            1 xícara de água morna •            recheio de sua preferência Modo de Preparo 1.           Em uma vasilha, misture a farinha, a margarina, o ovo, o sal e o vinagre 2.           Amasse bem até a massa obter uma massa homogênea 3.           Envolva a massa em papel filme ou saco plástico e leve à geladeira por 30 minutos 4.           Abra a massa com o rolo em uma superfície plana e enfarinhada, corte-a em 20 pedaços, distribua o recheio, feche os pastéis e pincele com a gema 5.           Asse em forno médio (180° C), preaquecido, por 40 minutos

·       3 tea cups of wheat flour ·       150g of margarine ·       1 egg ·       1 teas spoon os salt ·       1 tea spoon of vinegar ·       1 yolk to brush on the pastry ·       1 tea cup of warm water ·       Filling of your preference How to prepare: 1.       In a big bowl, mix the flour, margarine, egg, salt and vinegar 2.       Mash it well until you get a homogeneous dough 3.       Wrap the dough in plastic film paper and put it in the fridge for 30 minutes 4.       Roll out the dough. You can choose the size you wish. Put the filling and then brush on the yolk to give it a golden color. 5.       Bake it at 180°C in a pre-heated oven for 40 minutes

Recheio de soja orgânica                                                        Organic soy filling

Ingredientes: ·       1 cebola ·       3 dentes de alho ·       3 c/s de molho shoyo ·       1 copo de vinho tinto ·       Curcuma ·       Páprica doce ·       Pimenta (de sua preferencia) ·       Sal ·       Molho de tomate ·       Uma pitada de canela em pó ·       Azeite de oliva Modo de preparo Refogue a cebola e o alho no azeite de oliva. Acrescente a soja não hidratada juntamente com o molho shoyu e o vinho. Deixe evaporar o alcool e acrescente o molho de tomate e os temperos. Deixe cozinhar em fogo médio por mais ou menos uns 20 minutos. Se necessário acrescente um pouco de agua quente para a soja não grudar.

Ingredients: ·       1 onion ·       3 garlic cloves ·       3 tbsp. of soy sauce ·       1 glass of red wine ·       Curcuma ·       Sweet paprika ·       Pepper of your preference ·       Salt ·       Tomato sauce ·       A pinch of cinnamon ·       Olive oil How to prepare it: Braise the onion and garlic in the olive oil. Then add the soy non-hydrated along with the soy sauce and wine. Let the alcohol evaporate and add the tomato sauce and the spices. Let it all cook at medium heat for about 20 minutes. Add some water if needed to prevent the soy from burning and sticking in the pan.

Important Notes: 

Most of the recipes I make are vegan and gluten free. It is not the case here. However I only use eggs of chicken which are raised free and eat organic. It is very common here in France to have chicken in the garden. They are happy chicken! I can assure there is no cruelty! Plus, in France, it is obligatory to say the origin of the eggs, how the chicken are fed and their living conditions. I prefer to pay 3 times more, but to be sure there is no cruelty involved in the food I eat. That is way I rarely eat eggs. Because I not always have eggs from my in-laws house and I try to avoid buying them in the supermarket, as cruelty free eggs are expensive! 

If you have read the book: "Wheat Belly" by Dr. William Davis, who made a great study about gluten and this new wheat genetically modified that comes with 19 new gluten proteins which are the main cause of many diseases, you have seen that France is one of the only countries that still produces the old school wheat. I'm super lucky to be able to find it in an organic supermarket not very far away. So that's what I use when I cook with wheat. I'll try this recipe with other gluten free flours and then I'll get back to you with the results. ;)