Brazilian Mixed Snack Platter (Salgadinhos)

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Salgadinhos are the lifeblood of Brazilian celebrations — an assortment of bite-size savory treats baked and fried until golden. This classic platter brings together four beloved varieties: tapioca cheese puffs, mini heart-of-palm pies, cream-cheese sausage rolls, and crisp beef pastéis. Lay them all out on a board and watch them disappear.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 4 gSugar
• 21 gProtein
• 720 mgSodium
• 380 mgPotassium
• 170 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Brazilian Cheese Puffs (Pão de Queijo)

• 2 cups sour tapioca flour
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated aged Minas cheese (or mozzarella)
• 1 tsp fine salt

For the Mini Heart-of-Palm Pies (Empadinhas)

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1 egg yolk
• 1/4 cup ice water
• 1 small onion, finely diced
• 1 can (14 oz) heart of palm, drained and chopped
• 1/2 cup cream cheese
• 2 tbsp sliced green olives, plus 1 beaten egg for wash

For the Sausage Rolls (Enroladinhos)

• 1 sheet ready-rolled puff pastry, thawed
• 12 cocktail sausages (or mini hot dogs)
• 1/3 cup cream cheese (catupiry if available)
• 1 tbsp chopped parsley
• 1 tsp dried oregano
• 1 beaten egg, for wash

For the Pastel Dough

• 2 cups all-purpose flour
• 1 tbsp vegetable shortening
• 1/2 cup warm water
• 1 tsp salt

For the Beef Filling and Frying

• 1 tbsp olive oil
• 1/2 lb ground beef
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tomato, seeded and chopped
• 1 tsp ground cumin
• 2 tbsp chopped parsley
• Vegetable oil, for frying

Directions

1. Preheat the oven to 375°F (190°C). In a blender, combine tapioca flour, milk, oil, eggs, cheese, and salt; blend until completely smooth. Pour into greased mini muffin cups, filling each about three-quarters full, and bake for 18–20 minutes until puffed and golden.
2. Meanwhile, make the empadinha dough: pulse flour, butter, and salt in a food processor until crumbly. Add egg yolk and ice water and pulse just until a dough forms. Wrap and chill for 20 minutes.
3. Sauté the diced onion in olive oil for 3 minutes, then stir in heart of palm, olives, and cream cheese. Season with salt and pepper and let cool. Roll the chilled dough to 1/8-inch thick, cut into 3-inch rounds, spoon 1 tablespoon filling in each, fold into half-moons, crimp the edges, brush with beaten egg, and bake at 375°F for 22–25 minutes until deep golden.
4. For the sausage rolls, raise the oven to 400°F (200°C). Roll the puff pastry into a 10×14-inch rectangle, spread with cream cheese, and sprinkle with parsley and oregano. Lay the cocktail sausages along one long edge, roll up tightly, slice into 12 pinwheels, brush with egg, and bake for 18–20 minutes until puffed and bronze.
5. Make the pastel dough by mixing flour, shortening, and salt, then gradually adding warm water. Knead briefly until smooth, cover, and rest for 15 minutes.
6. Brown the beef in olive oil with onion, garlic, tomato, cumin, parsley, salt, and pepper; cook over medium heat until thick and dry. Cool completely.
7. Roll the rested dough thin and cut into 4-inch rounds. Spoon 1 tablespoon of beef filling in each, fold into half-moons, and crimp the edges firmly with a fork.
8. Heat 2 inches of oil to 350°F (175°C) and fry the pastéis in small batches for 2–3 minutes per side until crisp and golden. Drain on paper towels.
9. Arrange the four snacks — cheese puffs, empadinhas, sausage rolls, and pastéis — on a large platter, garnish with parsley, and serve warm with caipirinha or chilled beer.

Cook’s Notes

• Keep all pastry ingredients ice-cold for the flakiest empadinhas and pastéis — warm butter will make the dough tough.
• The pão de queijo batter keeps in the fridge for up to 24 hours; bake straight from the refrigerator for fresh puffs on demand.
• If you cannot find catupiry, blend equal parts cream cheese and shredded mozzarella for a similarly creamy, stretchy texture.
• Fry pastéis in small batches (3–4 at a time) so the oil stays at 350°F and the pastry turns crisp, not greasy.
• Assemble the platter just before serving so the fried pastéis stay crisp alongside the warm baked items.

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