Lanches Mistos Rápidos
Lanches Mistos / Merendas Mistas·(LAHN-shesh MEESH-toosh / meh-REN-dahsh MEESH-tahsh)
A Pastelaria na Cozinha
To walk into a Portuguese pastelaria mid-afternoon is to be hit by a wall of intoxicating aromas: espresso, baking yeast, melting cheese, and warm sugar. Whether you call it a lanche in Porto or a merenda in Lisbon, this iconic pastry relies on the unapologetic, beautiful collision of sweet, brioche-like dough and salty, savory deli meat. Authentic bakery doughs take hours of fermentation, but this adaptation leans on instant yeast and a streamlined knead to deliver that exact, nostalgia-inducing golden pocket to a busy weeknight kitchen.
Before you start
Plan an overnight cold ferment for morning baking.
If you want these fresh for breakfast, make the dough the night before and let it do its first rise in the refrigerator overnight.
Shape and bake the next day.
The following morning, shape the cold dough into pastries, let them sit at room temperature for 30 minutes to take off the chill, and bake as directed.
Ingredients
- all-purpose flour4 cup
- granulated sugar1/3 cup
- fine sea salt1 tbsp
- instant yeast2 1/4 tsp
- whole milk3/4 cup
- unsalted butter4 tbsp
- large eggs2 large
- mild unsmoked deli ham1/2 lb
- Edam or mild Gouda cheese1/2 lb
- large egg1 large
Method
- 01
Whisk the wet ingredients and yeast.
In a large bowl, combine the warm milk, melted butter, sugar, and instant yeast, letting it sit for a minute before whisking in the two room-temperature eggs until smooth.
- 02
Knead until pillowy.
Add the flour and salt, mixing until a shaggy dough forms, then turn it out onto a floured counter and knead for 8 to 10 minutes until the dough feels soft, slightly tacky, but doesn't stick to your clean fingers.
- 03
Force a quick rise.
Lightly oil the bowl, return the dough, cover with a damp towel, and place it in the warmest spot in your kitchen until almost doubled in size, which should take about 40 minutes.
- 04
Portion the dough.
Preheat the oven to 375°F and line a baking sheet with parchment paper, then punch down the dough, cut it in half, and roll one half into a 1/4-inch thick rectangle before cutting that into four smaller, equal-sized rectangles.
- 05
Fold the envelopes.
Layer a couple slices of ham and cheese in the center of each small rectangle, fold the left third over the filling, then the right third over the top like a business letter, ensuring you leave the top and bottom ends slightly open so the cheese can peek out.
- 06
Proof and bake.
Repeat with the remaining dough, let the folded pastries rest for 15 minutes, brush the tops generously with the egg wash, score three shallow diagonal lines across the top of each, and bake for 15 to 20 minutes until deep mahogany and bubbling.
- 07
Cool and serve.
Let the molten pockets cool on a wire rack for at least 10 minutes before diving in, ideally alongside a strong cup of coffee.
Notes
Trust the sweet and salty contrast.
Do not skimp on the sugar in the dough—that specific sweetness against the salty ham is exactly what makes it taste like it came directly from a Portuguese bakery.
Mind the cheese and meat choices.
Skip the sharp cheddar and heavily smoked hams; a mild Edam perfectly mimics traditional Portuguese Queijo Flamengo, and a mild sweet-slice deli ham prevents aggressive smoke flavors from overpowering the delicate bread.
The authentic umami upgrade.
For a punch of flavor, slip a single paper-thin slice of Spanish chorizo or Portuguese chouriço inside the ham and cheese layers, an old-world trick favored by traditional bakers.