Page 74 - WINE DINE AND TRAVEL MAGAZINE SUMMER 2023 LISBON EDITION

us the time-consuming steps for making the puff
pastry crust, he spared us the labor by making
the butter-rich dough ahead of time. We care-
fully patted it into the pastel baking cups, ladled
in the custard, and waited patiently for them to
emerge from the 500-degree oven.
He also added a second dish, traditional Por-
tuguese cod fish fritters, that gave us experience
working with dried salt cod. The savory recipe
was a delicious counter to the pastels’ creamy
sweetness. We then settled into the School’s
long table for a feast of our own making.
In our previous encounters with Pastel de
Natas, we’ve limited ourselves to just one. But
these were so good that we each had two.
Maybe, when we’re back in San Diego, we can get
into the pastel-making business. Our motto?
“Better than Belem!” What do you think?

74 WINE DINE & TRAVEL MAGAZINE SUMMER 2023