De’Longhi Multifry Challenge and Traditional Brazilian Pastel Recipe

Recently I have been invited to take part in the De’Longhi Multifry Challenge, and I must say it has been rather enjoyable. I was challenged to cook all of our main meals, either lunch or dinner, for one week using the Multifry only and see how we get on.

I should start by confessing that I am not a fan of fried food and I usually avoid it, so I saw the multifry as a way of using less oil and making usual fried food into healthier options. 

De’Longhi Multifry is a low-oil air fryer and multicooker, it makes so much more than just chips. It has a unique and innovative Surround Heat System designed to create a multitude of recipes, such as pies, risottos, pasta, pizzas and even cakes.

It can cook a large selection of dishes due to the two heating elements, upper and lower, and a fan in the lid, which evenly distributes the heat around the food. The automatic mixing paddle can be used for risottos and stews, but removed for other dishes.

The cooking bowl can be easily removed and washed. It also comes with a little jug to measure the amount of oil required. I really enjoy checking the progress of the food through the transparent lid.

During the first few times, it was reassuring checking what has happening with the food. Now I am happy to adjust the thermostat, set the timer in the unit, then do other things while the mutlifry works its magic.

One of my favourite recipes using the multifry is Brazilian Pastel. It is a traditional market food, fried pastry with a selection of fillings.

 I followed the instructions for pastry, and it says to make without the paddle and with the bottom element on, without any oil.

Traditional Brazilian Pastel

2014-07-27 09:36:59

Write a review

Save Recipe

Print

Pastry

1. 800g plain flour
2. 400ml warm water
3. ½ tsp salt
4. 2 tbsp oil
5. 2 tbsp white wine vinegar

Filling

1. 250g beef mince meat
2. 2 tbsp tomato, diced
3. 2 tbsp olive oil
4. 2 tbsp green peppers, diced
5. 2 tbsp onions, diced
6. Salt and pepper to taste
7. 3 tbsp tomato passata

Instructions

1. In a sauce pan over low heat, add the olive oil, onions, green peppers and tomato, mixing well. Add the mince meat and seasoning, mixing for 3-5 minutes until the meat is cooked.
2. Add the tomato passata and bring it to the boil. Remove from the heat and reserve.
3. To make the pastry, mix the flour, salt, white wine vinegar and oil in a bowl. Add the warm water slowly, mixing with wooden spoon. Start mixing with your hands until all the ingredients are binded.
4. Open the dough, cut the pastel to your required size and add the filling.
5. Traditionally, Brazilian pastel is deep-fried, but instead they were cooked in the multifry, according to the settings for savoury pies. No oil, no paddle, for 27 minutes, on thermostat 3, using greaseproof paper and turning through 180 degrees after 15 minutes.

Lilinha Angel's World - UK Food & Lifestyle Blog https://lilinhaangel.com/

We had some traditional meat pastel and also four cheese pastel, they were so tasty. I am delighted that we can make pastel without frying.

Since then, we also made some traditional Greek Cypriot meatballs Keftedes, without frying, with no oil. They were also a success with the whole family. Check out our Keftedes recipe.

We received a De’Longhi Multifry to take part in the challenge, however the opinions in the post as honest and our own.