Leticia Moreinos Schwartz

Folenta Turnover

Pastel de Angú

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Preparation info
  • Makes

    15

    • Difficulty

      Easy

Appears in
My Rio de Janeiro: A Cookbook
My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

  • About

Regular cornmeal will not work for this recipe; you need to use superfine cornmeal (farinha de fubá), preferably the Brazilian brand Yoki. I recommend using thin rubber gloves when kneading the dough, as it’s hot and sticky.

Ingredients

  • 400 ml water
  • 1 teaspoon sea salt, plus extra for seasoning
  • 220

Method

Pour the water into a saucepan, add the salt and bring to the boil.

Slowly sprinkle in the cornmeal, whisking constantly until blended. Switch to a wooden spoon and stir, working on and off the heat, until the cornmeal gathers like dough. Touch it - don’t worry, the dough won’t burn you - and it should have the consistency of modelling clay. If the mixture feels dry, add up to 2 tablesp