Pastéis de Feijão – Traditional red kidney bean cakes

It was in my maternal grandmother’s patisserie that I discovered my passion for sweets. Every day hundreds of small cakes were produced, from different varieties, every single one rich with heritage. What a joy to see the confection of these delights and sometimes I would also participate by cracking eggs, helping stir the crème patissier, observing the meticulous cake decoration. Of all cakes, I have always been attracted to the simpler ones, the less fancy, the ones that looked slightly odd but which excelled on taste. One of my favourite patisserie cakes of all times is the ‘pastel de feijão – bean cake’. This XIX century cake is traditionally from the “Estremadura” region of Portugal, from the city of Torres Vedras. The original recipe is a kept secret within the family that created this cake. Nevertheless, I present you with my own variation which includes red bean instead of white bean puree. Enjoy this delicious cake with a nice espresso or with a fragrant Earl Grey for those who prefer tea.

Pastéis de Feijão – Traditional red bean cakes


For the pastry

200g of plain flour

125g of cold unsalted butter

1 pinch of salt

80ml of luke warm water

For the filling

6 egg yolks

175g of sugar

150g of red bean puree

100g of ground almonds

1tsp of vanilla essence


Pre-heat the oven at 200 ºC.

Prepare the pastry by adding the cold unsalted butter to the flour and the salt. Mix well. Slowly add the water and mix till it resembles a smooth dough. Place in the fridge for 20 minutes.

Meanwhile, whisk the egg yolks with the sugar till they are pale and fluffy. Add in the Red bean puree (can be achieved by boiling red beans for 45 minutes and then reduced to a puree in a conventional food processor). Mix in the ground almonds and the vanilla essence and fold everything very well.

Grease a 6 muffin tray with butter and dust with flour. Roll out the pastry on a slightly floured clean surface and with a circular pastry cutter, cut circles to fit each compartment of the muffin case. Fill each one with 1.5 tablespoons of the cake mix and bake in the hot oven for 25 minutes.

Remove from the oven and set aside to cool down completely. Dust each cake with icing sugar.


2 responses to “Pastéis de Feijão – Traditional red kidney bean cakes

  1. These look completely amazing – never thought of kidney beans as a sweet ingredient. Most interested to try xx

  2. Pingback: West Coast Cooking: An Interview with Mr. de Almeida « Le Fist Noir

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s