Fried Snacks
Chicken Samosas
This speciality of Eastern origin is made from chicken meat and spices, enclosed in a filo and crispy pastry of soft wheat flour.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Vegetable Samosas
Typical Asiatic product, stuffed with vegetables and spices, enclosed in a filo and crispy pastry of soft wheat flour.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Vegetable roll
A typically Oriental speciality stuffed with vegetables and spices, enclosed in a filo and crispy pastry of soft wheat flour.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Beef croquette
Snack stuffed with meat, soy and spices, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Cheese and ham nuggets
Rectangular shape product with a slice of cheese and ham, enclosed in dough of soft wheat flour, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Cod nugget
Typical Portuguese product, stuffed with cod, chips, egg and spices.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Pastries
Half-moon shape product, stuffed with pig meat, enclosed in dough of soft wheat flour.
Cooking: Without thawing, fry in hot oil (160ºC-170ºC) for 4 to 7 minutes.
Cod "pataniscas"
Portuguese typical product, stuffed with cod, egg, wheat flour and spices.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Chicken "pear"
Pear shape product, stuffed with chicken and spices, enclosed in dough of soft wheat flour, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Shrimp rissole
A typically Portuguese product, half-moon shaped, stuffed with shrimp, enclosed in a pastry of soft wheat flour, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Spinach rissole
Half-moon shape product, stuffed with spinach, enclosed in a filo pastry of soft wheat flour, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Piglet rissole
Product stuffed with piglet meat and spices, enclosed in a filo pastry of soft wheat flour, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Fish rissole
Half-moon shape snack, stuffed with fish, enclosed in a filo pastry of soft wheat flour, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Meat rissole
Half-moon or rectangular shape snack, stuffed with pig meat, soy, chorizo and spices, enclosed in dough of soft wheat flour, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
Sausage snack
Cylindrical shape snack, with dough of soft wheat flour, enclosing a pig meat sausage, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.
"Alheira" croquette"
Snack stuffed with alheira (bread and game meat sausage - traditional Portuguese product) and spices, topped with breadcrumbs.
Cooking: Without thawing, fry in hot oil (170ºC - 180ºC) for 4 to 7 minutes.