{"id":4054,"date":"2026-07-23T12:26:25","date_gmt":"2026-07-23T12:26:25","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-pasteis-de-mandioca\/"},"modified":"2026-07-23T12:26:25","modified_gmt":"2026-07-23T12:26:25","slug":"angolski-pasteis-de-mandioca","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-pasteis-de-mandioca\/","title":{"rendered":"Angolski Past\u00e9is de Mandioca"},"content":{"rendered":"\n<style>\n#recipe-sr-pasteis-de-mandioca{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  background:var(--gj-bg);\n  max-width:1040px;\n  margin:0 auto;\n  padding:52px 24px 60px;\n  box-sizing:border-box;\n  content-visibility:auto;\n  contain-intrinsic-size: 4300px;\n  line-height:1.65;\n  font-size:16px;\n}\n#recipe-sr-pasteis-de-mandioca *,#recipe-sr-pasteis-de-mandioca *::before,#recipe-sr-pasteis-de-mandioca *::after{box-sizing:border-box;margin:0;padding:0}\n#recipe-sr-pasteis-de-mandioca .gj-serif{font-family:Georgia,'Times New Roman',serif;font-style:italic;font-weight:400}\n#recipe-sr-pasteis-de-mandioca a{color:var(--gj-amber-2)}\n\n#recipe-sr-pasteis-de-mandioca .gj-eyebrow{\n  display:flex;align-items:center;gap:12px;\n  font-size:11px;font-weight:600;letter-spacing:.22em;text-transform:uppercase;\n  color:var(--gj-slate);margin-bottom:16px;\n}\n#recipe-sr-pasteis-de-mandioca .gj-eyebrow i{font-style:normal;color:var(--gj-amber)}\n#recipe-sr-pasteis-de-mandioca .gj-h1{\n  font-size:clamp(32px,4.6vw,48px);\n  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.gj-cap{font-size:12.5px;color:var(--gj-ink-2);margin-bottom:46px}\n\n#recipe-sr-pasteis-de-mandioca .gj-sec{display:flex;align-items:baseline;gap:12px;margin:0 0 20px}\n#recipe-sr-pasteis-de-mandioca .gj-sec .gj-serif{color:var(--gj-amber);font-size:16px;min-width:28px}\n#recipe-sr-pasteis-de-mandioca .gj-sec h2{font-size:clamp(20px,2.4vw,24px);font-weight:600;letter-spacing:-.01em;line-height:1.2}\n#recipe-sr-pasteis-de-mandioca .gj-sec::after{content:\"\";flex:1;height:1px;background:var(--gj-line-2);align-self:center}\n\n#recipe-sr-pasteis-de-mandioca .gj-intro{margin-bottom:46px}\n#recipe-sr-pasteis-de-mandioca .gj-intro p{margin-bottom:16px;font-size:15.5px;color:#2C2E30}\n#recipe-sr-pasteis-de-mandioca .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-pasteis-de-mandioca .gj-intro p:first-of-type::first-letter{\n  font-family:Georgia,serif;font-style:italic;font-size:56px;line-height:.82;\n  color:var(--gj-amber);float:left;padding:5px 11px 0 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content:\"\";position:absolute;top:0;left:2px;width:11px;height:11px;border-radius:50%;\n  background:var(--gj-slate-deep);border:2px solid #C9A55C;\n}\n#recipe-sr-pasteis-de-mandioca .gj-rail-stop b{display:block;font-family:Georgia,serif;font-style:italic;font-weight:400;color:#C9A55C;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-pasteis-de-mandioca .gj-rail-stop span{font-size:13px;color:#C5C1B6;line-height:1.5;display:block}\n#recipe-sr-pasteis-de-mandioca .gj-rail-sum{\n  margin-top:22px;padding-top:18px;border-top:1px solid rgba(255,255,255,.14);\n  font-size:14px;color:#C5C1B6;line-height:1.65;\n}\n#recipe-sr-pasteis-de-mandioca .gj-rail-sum b{color:#EDEAE2;font-weight:600}\n\n#recipe-sr-pasteis-de-mandioca .gj-ing-wrap{margin-bottom:46px}\n#recipe-sr-pasteis-de-mandioca .gj-ing-grid{display:grid;grid-template-columns:1fr;gap:18px}\n#recipe-sr-pasteis-de-mandioca .gj-ing-col{display:grid;gap:18px;align-content:start}\n#recipe-sr-pasteis-de-mandioca .gj-ing-group{\n  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(min-width:760px){\n  #recipe-sr-pasteis-de-mandioca .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}\n  #recipe-sr-pasteis-de-mandioca .gj-nutri-row{grid-template-columns:repeat(6,1fr)}\n  #recipe-sr-pasteis-de-mandioca .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}\n  #recipe-sr-pasteis-de-mandioca .gj-nutri-row div:last-child{border-right:none}\n  #recipe-sr-pasteis-de-mandioca .gj-facts-grid{grid-template-columns:repeat(4,1fr)}\n}\n@media (min-width:960px){\n  #recipe-sr-pasteis-de-mandioca{padding:64px 32px 72px}\n  \n  #recipe-sr-pasteis-de-mandioca .gj-intro{columns:2;column-gap:56px}\n  #recipe-sr-pasteis-de-mandioca .gj-intro > p{break-inside:avoid;margin-bottom:16px}\n  #recipe-sr-pasteis-de-mandioca .gj-pull{break-inside:avoid}\n  #recipe-sr-pasteis-de-mandioca .gj-prose{columns:2;column-gap:56px}\n  #recipe-sr-pasteis-de-mandioca .gj-prose .gj-sec{column-span:all}\n  #recipe-sr-pasteis-de-mandioca .gj-prose h3{break-after:avoid}\n  #recipe-sr-pasteis-de-mandioca .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-pasteis-de-mandioca .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-pasteis-de-mandioca .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-pasteis-de-mandioca .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n\n@media print{\n  #recipe-sr-pasteis-de-mandioca{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-sr-pasteis-de-mandioca .gj-hero,\n  #recipe-sr-pasteis-de-mandioca .gj-cap,\n  #recipe-sr-pasteis-de-mandioca .gj-eyebrow i{display:none}\n  #recipe-sr-pasteis-de-mandioca .gj-eyebrow{color:#000}\n  #recipe-sr-pasteis-de-mandioca .gj-h1{font-size:22pt;margin-bottom:10px}\n  \n  #recipe-sr-pasteis-de-mandioca .gj-h1 .gj-serif,\n  #recipe-sr-pasteis-de-mandioca .gj-sec .gj-serif,\n  #recipe-sr-pasteis-de-mandioca .gj-steps>li::before,\n  #recipe-sr-pasteis-de-mandioca .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-sr-pasteis-de-mandioca .gj-sec::after,\n  #recipe-sr-pasteis-de-mandioca .gj-stage::after,\n  #recipe-sr-pasteis-de-mandioca .gj-prose h3::before{background:#999}\n  #recipe-sr-pasteis-de-mandioca .gj-stage,\n  #recipe-sr-pasteis-de-mandioca .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-pasteis-de-mandioca .gj-pull{border-left-color:#000;color:#000}\n  \n  #recipe-sr-pasteis-de-mandioca .gj-rail,\n  #recipe-sr-pasteis-de-mandioca .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-pasteis-de-mandioca .gj-rail-t,\n  #recipe-sr-pasteis-de-mandioca .gj-rail-stop b,\n  #recipe-sr-pasteis-de-mandioca .gj-close .gj-serif{color:#000}\n  #recipe-sr-pasteis-de-mandioca .gj-rail-stop span,\n  #recipe-sr-pasteis-de-mandioca .gj-rail-sum,\n  #recipe-sr-pasteis-de-mandioca .gj-close p{color:#222}\n  #recipe-sr-pasteis-de-mandioca .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-pasteis-de-mandioca .gj-rail-track::before{background:#999}\n  #recipe-sr-pasteis-de-mandioca .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-pasteis-de-mandioca .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-pasteis-de-mandioca .gj-ing-group,\n  #recipe-sr-pasteis-de-mandioca .gj-steps>li,\n  #recipe-sr-pasteis-de-mandioca .gj-rail,\n  #recipe-sr-pasteis-de-mandioca .gj-close,\n  #recipe-sr-pasteis-de-mandioca .gj-nutri-row,\n  #recipe-sr-pasteis-de-mandioca .gj-fact{break-inside:avoid}\n  #recipe-sr-pasteis-de-mandioca .gj-sec h2,\n  #recipe-sr-pasteis-de-mandioca .gj-stage{break-after:avoid}\n  \n  #recipe-sr-pasteis-de-mandioca .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n#recipe-sr-pasteis-de-mandioca .gj-facts-grid{grid-template-columns:repeat(auto-fit,minmax(145px,1fr));}\n#recipe-sr-pasteis-de-mandioca .gj-prose p{margin-bottom:14px;}\n#recipe-sr-pasteis-de-mandioca .gj-prose p:last-child{margin-bottom:0;}\n#recipe-sr-pasteis-de-mandioca .gj-nutri-row div{min-width:0;}\n#recipe-sr-pasteis-de-mandioca .gj-nutri-row dd{overflow-wrap:anywhere;}\n\n<\/style>\n<article id=\"recipe-sr-pasteis-de-mandioca\" lang=\"sr-Latn\">\n  <p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Angola<\/p>\n  <h2 class=\"gj-h1\"><b>Past\u00e9is de Mandioca<\/b> pr\u017eeni zalogaji od manioke <span class=\"gj-serif\">sa za\u010dinjenim gove\u0111im nadevom<\/span><\/h2>\n  <p class=\"gj-sub\">Kuvana manioka se su\u0161i i gnje\u010di dok je topla, povezuje jajetom i finim kukuruznim bra\u0161nom, pa puni nadevom koji je skuvan bez vi\u0161ka te\u010dnosti. Kratko pr\u017eenje daje tanku koricu i meku sredinu.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Uli\u010dna hrana i zalogaj<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Metod:<\/i> <b>Kuvanje, punjenje i pr\u017eenje<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">12 komada<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">50 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 h 35 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 300 kcal<\/span><\/div><\/div>\n  <\/div>\n    <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pasteis-de-Mandioca-3.webp\" alt=\"Past\u00e9is de Mandioca sa zlatnom korom i vidljivim za\u010dinjenim gove\u0111im nadevom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Jedan otvoreni pastel pokazuje odnos tanke pr\u017eene kore, svetlog testa od manioke i suvog mesnog nadeva.<\/p>\n\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kada manioka postane testo<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Past\u00e9is de Mandioca oslanjaju se na manioku kao glavni sastojak testa, pa se pona\u0161aju druga\u010dije od pastela napravljenih samo od p\u0161eni\u010dnog bra\u0161na. Kuvana manioka donosi meku, blago elasti\u010dnu sredinu i diskretnu slatko\u0107u. Fino kukuruzno bra\u0161no upija vi\u0161ak vlage i omogu\u0107ava da se testo razvije bez lepljenja, dok jaje poma\u017ee da ivice ostanu spojene tokom pr\u017eenja. Koli\u010dina bra\u0161na ne mo\u017ee se uvek odrediti do poslednjeg grama pre kuvanja, jer razli\u010dite sorte manioke zadr\u017eavaju razli\u010ditu koli\u010dinu vode. Zbog toga recept daje po\u010detnu meru i jasne znake gotovog testa: masa treba da bude meka, glatka i dovoljno suva da se odvaja od \u0161aka.<\/p><p>Manioka se kuva u komadima do potpune meko\u0107e, zatim se dobro cedi i ostavlja nekoliko minuta da para iza\u0111e. Tvrda vlaknasta sredina uklanja se pre gnje\u010denja. Najbolja tekstura dobija se kada se manioka gnje\u010di jo\u0161 topla, bez blendera koji bi je mogao pretvoriti u lepljivu pastu. Maslac, jaje, so i kukuruzno bra\u0161no dodaju se tek kada se masa prohladi dovoljno da jaje ne po\u010dne da se zgru\u0161ava. Testo se odmara petnaest minuta. Za to vreme bra\u0161no hidrira, povr\u0161ina postaje manje lepljiva, a oblikovanje jednostavnije.<\/p><p>Nadev mora biti ukusno za\u010dinjen, ali suv. Mlevena govedina se pr\u017ei u \u0161irokom tiganju kako bi vlaga brzo isparila. Luk, beli luk, paprika i paradajz daju aromu, ali paradajz se kuva dok na dnu vi\u0161e nema vodenastog soka. Ako je nadev topao ili mokar, omek\u0161a\u0107e testo i spre\u010diti dobro zatvaranje. Potpuno ohla\u0111en nadev raspore\u0111uje se u maloj koli\u010dini, pribli\u017eno jedna puna ka\u0161ika po komadu. Previ\u0161e nadeva raste\u017ee tanku ivicu i pove\u0107ava mogu\u0107nost pucanja u ulju.<\/p><p>Krugovi se razvijaju izme\u0111u dva lista papira ili na povr\u0161ini posutoj kukuruznim bra\u0161nom. Debljina od \u010detiri do pet milimetara daje dovoljno \u010dvrstine, a ipak ostavlja prijatan odnos testa i punjenja. Ivica se navla\u017ei sa malo vode, preklopi i pritisne prstima, pa zupcima vilju\u0161ke. Oblikovani past\u00e9is mogu stajati deset minuta pre pr\u017eenja, ali ne treba da \u010dekaju satima na sobnoj temperaturi zbog nadeva od mesa i jajeta u testu.<\/p><p>Ulje se odr\u017eava na 175\u2013180 \u00b0C. Na ni\u017eoj temperaturi testo upija previ\u0161e masno\u0107e, a na previsokoj spolja brzo tamni dok sredina ostaje hladna. Pr\u017ee se po tri ili \u010detiri komada, oko dva do tri minuta sa svake strane, do \u010dvrste zlatne korice. Gove\u0111i nadev je potpuno skuvan pre punjenja i treba da dostigne najmanje 71 \u00b0C. Gotovi past\u00e9is kratko se cede na re\u0161etki, ne u zatvorenoj posudi, kako para ne bi omek\u0161ala koricu. Najbolji su topli, dok testo jo\u0161 pravi jasan kontrast izme\u0111u tanke spolja\u0161njosti i meke manioke iznutra.<\/p><p class=\"gj-pull\">Suva unutra\u0161njost nadeva i dobro oce\u0111ena manioka najvi\u0161e odre\u0111uju da li \u0107e pastel ostati zatvoren.<\/p><\/div>\n  <div class=\"gj-rail\"><p class=\"gj-rail-t\">Od manioke do zlatne korice<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>Kuvanje<\/b><span>25\u201330 min<\/span><span>Manioka potpuno meka i dobro oce\u0111ena.<\/span><\/div><div class=\"gj-rail-stop\"><b>Nadev<\/b><span>18 min<\/span><span>Meso skuvano, te\u010dnost isparila.<\/span><\/div><div class=\"gj-rail-stop\"><b>Oblikovanje<\/b><span>25 min<\/span><span>Tanki krugovi i \u010dvrsto zatvaranje.<\/span><\/div><div class=\"gj-rail-stop\"><b>Pr\u017eenje<\/b><span>20 min<\/span><span>175\u2013180 \u00b0C, manje ture.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Manioka se kuva do pune meko\u0107e, uklanja se vlaknasta sredina, zatim se komadi su\u0161e od pare i gnje\u010de.<\/b> Sa maslacem, jajetom, solju i finim kukuruznim bra\u0161nom formira se meko testo koje se odmara. Gove\u0111i nadev sa lukom, belim lukom, paprikom i paradajzom kuva se dok potpuno ne ostane bez slobodne te\u010dnosti i hladi pre punjenja. Testo se razvija na 4\u20135 mm, se\u010de na krugove, puni i pa\u017eljivo zatvara. Past\u00e9is se pr\u017ee u manjim turama na 175\u2013180 \u00b0C do zlatne korice, potom cede na re\u0161etki. Recept daje dvanaest komada koji se slu\u017ee topli uz kiseli sos od luka ili blagi gindungo.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n  <div class=\"gj-ing-wrap\"><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Testo od manioke<\/h3><ul><li><b>800 g olju\u0161tene manioke<\/b> <em>\u2014 u krupnim komadima<\/em><\/li><li><b>2 l vode<\/b> <em>\u2014 za kuvanje manioke<\/em><\/li><li><b>120 g finog kukuruznog bra\u0161na<\/b> <em>\u2014 plus malo za razvijanje<\/em><\/li><li><b>1 veliko jaje<\/b> <em>\u2014 umu\u0107eno<\/em><\/li><li><b>20 g maslaca<\/b> <em>\u2014 omek\u0161alog<\/em><\/li><li><b>5 g fine soli<\/b> <em>\u2014 za testo<\/em><\/li><li><b>30 ml vode<\/b> <em>\u2014 za vla\u017eenje i zatvaranje ivica<\/em><\/li><\/ul><\/div><div class=\"gj-ing-group\"><h3>Gove\u0111i nadev<\/h3><ul><li><b>350 g mlevene govedine<\/b> <em>\u2014 oko 15% masno\u0107e<\/em><\/li><li><b>15 ml neutralnog ulja<\/b> <em>\u2014 za pr\u017eenje nadeva<\/em><\/li><li><b>150 g crnog luka<\/b> <em>\u2014 sitno seckanog<\/em><\/li><li><b>10 g belog luka<\/b> <em>\u2014 sitno seckanog<\/em><\/li><li><b>100 g crvene ili zelene paprike<\/b> <em>\u2014 sitno seckane<\/em><\/li><li><b>150 g paradajza<\/b> <em>\u2014 bez tvrdog dela, sitno seckanog<\/em><\/li><li><b>2 g mlevenog kumina<\/b> <em>\u2014 umerena koli\u010dina<\/em><\/li><li><b>2 g mlevene slatke paprike<\/b> <em>\u2014 za boju i aromu<\/em><\/li><li><b>3 g fine soli<\/b> <em>\u2014 za nadev<\/em><\/li><li><b>10 g per\u0161una<\/b> <em>\u2014 sitno seckanog<\/em><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za pr\u017eenje<\/h3><ul><li><b>1 l neutralnog ulja za duboko pr\u017eenje<\/b> <em>\u2014 ra\u010duna se pribli\u017eno 60 g apsorbovanog ulja<\/em><\/li><\/ul><\/div><\/div><\/div><p class=\"gj-ing-note\"><b>Sastojci:<\/b> Koli\u010dina kukuruznog bra\u0161na mo\u017ee da varira za oko 20 g. Dodaje se samo koliko je potrebno da testo prestane da se lepi, a ostane meko.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema korak po korak<\/h2><\/div>\n  <div class=\"gj-steps-wrap\"><p class=\"gj-stage\">Testo i nadev<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte manioku<\/p><p class=\"gj-step-x\">Kuvajte manioku u dosta vode 25\u201330 minuta, dok se lako ne lomi vilju\u0161kom. Ocedite, uklonite tvrdu sredi\u0161nju nit i ostavite 5 minuta da para iza\u0111e.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite testo<\/p><p class=\"gj-step-x\">Izgnje\u010dite toplu manioku ru\u010dnom presom. Kada se prohladi, ume\u0161ajte maslac, jaje i so, zatim 100 g kukuruznog bra\u0161na. Dodajte ostatak po potrebi, do meke mase koja se odvaja od \u0161aka. Odmorite 15 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispr\u017eite meso<\/p><p class=\"gj-step-x\">Zagrejte 15 ml ulja, dodajte govedinu i pr\u017eite 6\u20138 minuta, razbijaju\u0107i grudvice, dok ne porumeni i dostigne najmanje 71 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dovr\u0161ite nadev<\/p><p class=\"gj-step-x\">Dodajte luk i papriku, kuvajte 5 minuta, zatim beli luk, kumin, mlevenu papriku, paradajz i so. Kuvajte jo\u0161 6\u20138 minuta, dok sva slobodna te\u010dnost ne ispari. Ume\u0161ajte per\u0161un i potpuno ohladite.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Oblikovanje i pr\u017eenje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Razvijte testo<\/p><p class=\"gj-step-x\">Podelite testo na 12 delova. Svaki razvijte izme\u0111u papira za pe\u010denje ili na povr\u0161ini posutoj kukuruznim bra\u0161nom u krug debljine 4\u20135 mm.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napunite i zatvorite<\/p><p class=\"gj-step-x\">Na jednu polovinu stavite oko 30 g hladnog nadeva. Navla\u017eite rub, preklopite testo, istisnite vazduh i \u010dvrsto zatvorite prstima i vilju\u0161kom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zagrejte ulje<\/p><p class=\"gj-step-x\">U dubokoj \u0161erpi zagrejte ulje na 175\u2013180 \u00b0C. Posuda ne treba da bude napunjena vi\u0161e od polovine.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispr\u017eite past\u00e9is<\/p><p class=\"gj-step-x\">Pr\u017eite po 3\u20134 komada, 2\u20133 minuta sa svake strane, dok korica ne postane ravnomerno zlatna i \u010dvrsta. Temperatura ne treba da padne ispod 170 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ocedite na re\u0161etki<\/p><p class=\"gj-step-x\">Izvadite past\u00e9is na re\u0161etku iznad pleha i ostavite 5 minuta pre poslu\u017eivanja. Ne pokrivajte ih dok su vru\u0107i.<\/p><\/div><\/li><\/ol><\/div>\n  <div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Varijacije, saveti i oprema<\/h2><\/div><h3>Kako se slu\u017ei<\/h3><p>Slu\u017ee se topli, ali ne direktno iz ulja. Uz njih odgovara sos od luka i limuna, paradajz salsa ili pa\u017eljivo doziran gindungo. Dva komada mogu biti manji obrok, dok je jedan komad prikladan kao zalogaj.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ohla\u0111eni past\u00e9is \u010duvaju se u fri\u017eideru do 2 dana. Podgrevaju se u rerni na 190 \u00b0C 10\u201312 minuta do najmanje 74 \u00b0C u sredini. Mikrotalasna omek\u0161ava koricu. Ne ostavljati na sobnoj temperaturi du\u017ee od 2 sata.<\/p><h3>\u010cetiri varijacije<\/h3><p>\u010cetiri varijacije: 1) govedinu zameniti tunjevinom, uz potpuno oce\u0111en nadev; 2) napraviti nadev od pasulja i povr\u0107a; 3) pe\u0107i past\u00e9is premazane uljem na 210 \u00b0C oko 20 minuta; 4) dodati sitno seckanu ljutu papri\u010dicu u meso umesto mlevene paprike.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Tri saveta iz test kuhinje: manioka se su\u0161i od pare pre gnje\u010denja; nadev se hladi potpuno; ulje se meri termometrom. Ako pastel puca, naj\u010de\u0161\u0107i uzrok je previ\u0161e nadeva, vla\u017ena masa ili slabo zatvoren rub.<\/p><h3>Potrebna oprema<\/h3><p>Potrebni su lonac, ru\u010dna presa za krompir ili \u010dvrsta gnje\u010dilica, \u0161irok tiganj, oklagija, papir za pe\u010denje, okrugli seka\u010d od 13\u201314 cm, duboka \u0161erpa, termometar i re\u0161etka za ce\u0111enje.<\/p><h3>Alergeni i bezbednost<\/h3><p>Alergeni: jaje. Recept ne sadr\u017ei p\u0161eni\u010dno bra\u0161no, ali kukuruzno bra\u0161no i ulje za pr\u017eenje mogu biti unakrsno kontaminirani glutenom. Mlevena govedina mora dosti\u0107i najmanje 71 \u00b0C, a ostaci 74 \u00b0C pri podgrevanju.<\/p><\/div>\n  <div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Pribli\u017ene nutritivne vrednosti<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>300 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>35 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>10 g<\/dd><\/div><div><dt>Masti<\/dt><dd>13 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>330 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>1 pastel, pribli\u017eno 115 g.<\/b> Pribli\u017ena procena po porciji na osnovu standardnih nutritivnih vrednosti; stvarni rezultat zavisi od brendova, obrade i veli\u010dine porcije.<\/p><\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">Meko testo, suv nadev i kontrolisana toplota.<\/p><p>Kada su manioka i nadev pravilno pripremljeni, past\u00e9is ostaju zatvoreni, korica je tanka, a sredina meka i jasno za\u010dinjena.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-pasteis-de-mandioca\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Past\u00e9is de Mandioca pr\u017eeni zalogaji od manioke sa za\u010dinjenim gove\u0111im nadevom\",\n  \"description\": \"Pr\u017eeni past\u00e9is sa mekanim testom od kuvane manioke i kukuruznog bra\u0161na, punjeni suvim gove\u0111im nadevom sa lukom, paradajzom i paprikom.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pasteis-de-Mandioca-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pasteis-de-Mandioca-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pasteis-de-Mandioca-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Angolska\",\n  \"recipeCategory\": \"Uli\u010dna hrana i zalogaj\",\n  \"cookingMethod\": \"Kuvanje, punjenje i pr\u017eenje\",\n  \"keywords\": \"Past\u00e9is de Mandioca, pasteli od manioke, pr\u017eeno testo od manioke, gove\u0111i nadev za pastel\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H35M\",\n  \"recipeYield\": \"12 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"300 kcal\",\n    \"carbohydrateContent\": \"35 g\",\n    \"proteinContent\": \"10 g\",\n    \"fatContent\": \"13 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"330 mg\",\n    \"servingSize\": \"1 pastel, pribli\u017eno 115 g\"\n  },\n  \"recipeIngredient\": [\n    \"800 g olju\u0161tene manioke\",\n    \"2 l vode\",\n    \"120 g finog kukuruznog bra\u0161na\",\n    \"1 veliko jaje\",\n    \"20 g maslaca\",\n    \"5 g fine soli\",\n    \"30 ml vode\",\n    \"350 g mlevene govedine\",\n    \"15 ml neutralnog ulja\",\n    \"150 g crnog luka\",\n    \"10 g belog luka\",\n    \"100 g crvene ili zelene paprike\",\n    \"150 g paradajza\",\n    \"2 g mlevenog kumina\",\n    \"2 g mlevene slatke paprike\",\n    \"3 g fine soli\",\n    \"10 g per\u0161una\",\n    \"1 l neutralnog ulja za duboko pr\u017eenje\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i nadev\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte manioku\",\n          \"text\": \"Kuvajte manioku u dosta vode 25\u201330 minuta, dok se lako ne lomi vilju\u0161kom. 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