Baked Pastelão

I’ve been making this recipe for a long time! The first time I saw it was on the now-defunct blog Rainhas Lar. It was called “pastry dough roll” and I even posted this recipe here. As I modified the “modus operandi” a little, I decided to post it again because I think I improved the technique lol… lol…

I also changed the name of the recipe because as I don’t make it “rolled” I don’t think it’s a roulade, but rather an “envelopão”. So follow along:

Roll out a rectangle with the pastry dough (the ones we buy at the market) the size you want and that fits in your baking dish. Place the filling of your choice in the center. I used cheese and a mixture made with tomato, pepperoni, onion and oregano. Wet the edges of the dough a little with water (this helps it “stick”) and fold it like an envelope, like this:

Place on a baking tray greased with plenty of oil or olive oil with the folds made in the pastry facing down. To avoid sticking, I do it like this: I brush olive oil on the baking tray, place a sheet of baking paper, grease it with more oil on top of the sheet and place the pastry on it.

Cover with aluminum foil and bake in a medium oven for 15 minutes. Remove the paper, brush olive oil over the dough and return to the oven to brown without the paper. I don’t like saying the oven temperature or the time it takes to bake because there are people who want to follow it exactly and that never works, as each oven is different and changes a lot depending on the brand. So watch when the surface is golden brown and it will be done.

* Important: Do not use a filling that is too wet or that releases liquid to avoid making the dough soft. This recipe is perfect for when we need to improvise a delicious and quick snack!