Português 
English (UK) 
Description: The “Pastel de Feijão de Torres Vedras” is a pastry cake, sweet, small in shape and baked (baked) in the oven and is based on the ingredients traditionally used in Portuguese pastry, of conventual origin or not.
The surrounding dough known locally as "forra" or "capa" or "lençol" is composed of wheat flour, water, butter or vegetable fat and salt. The filling - also known locally as "species" - is composed of white beans, popularly known as "fidalgo" beans, freshly peeled almond kernels, fresh egg yolks and/or pasteurized yolks, white sugar and water.
The surrounding dough known locally as "forra" or "capa" or "lençol" is composed of wheat flour, water, butter or vegetable fat and salt. The filling - also known locally as "species" - is composed of white beans, popularly known as "fidalgo" beans, freshly peeled almond kernels, fresh egg yolks and/or pasteurized yolks, white sugar and water.
Special Features: Crumbly dough cakes, filled with a white bean jam.
Production area: The geographical area of production/manufacture and packaging of Pastel de Feijão de Torres Vedras corresponds exactly to the area of the municipality of Torres Vedras.
History: There are numerous testimonies, articles and physical and electronic publications that attest to the anteriority, differentiation and use of the name Torres Vedras to designate the pastel de feijão produced there: since 1840 it has been possible to prove the manufacture of the pastel de feijão in Torres Vedras; there are news published in local newspapers, at least since 1894, referring to the pastel de feijão as a local specialty, even treating it as Pastel de Feijão de Torres or Pastel de Feijão de Torres Vedras; in 1896, the program of an exhibition celebrating the fourth centenary of Vasco da Gama's first trip to India includes the Pastel de Feijão de Torres Vedras, among the thirty-eight "characteristic sweets of localities" that should appear in the same "Portuguese Ethnographic Exhibition".
Production area: The geographical area of production/manufacture and packaging of Pastel de Feijão de Torres Vedras corresponds exactly to the area of the municipality of Torres Vedras.
History: There are numerous testimonies, articles and physical and electronic publications that attest to the anteriority, differentiation and use of the name Torres Vedras to designate the pastel de feijão produced there: since 1840 it has been possible to prove the manufacture of the pastel de feijão in Torres Vedras; there are news published in local newspapers, at least since 1894, referring to the pastel de feijão as a local specialty, even treating it as Pastel de Feijão de Torres or Pastel de Feijão de Torres Vedras; in 1896, the program of an exhibition celebrating the fourth centenary of Vasco da Gama's first trip to India includes the Pastel de Feijão de Torres Vedras, among the thirty-eight "characteristic sweets of localities" that should appear in the same "Portuguese Ethnographic Exhibition".
Product specifications (pdf)
Control and certification body
AGRICERT, Certificação de Produtos Alimentares, LdaDelegação de Competências
