A baked minced-meat loaf whose name means chapel, the hard-boiled eggs arranged on top resembling a church dome. A Portuguese meatloaf grafted onto Chinese-Cantonese seasonings, a centerpiece of the Macanese feast table.
Capela is a Macanese baked minced-meat loaf whose name means chapel, because the hard-boiled eggs arranged on top resemble a church dome. It is a Portuguese meatloaf structure grafted onto Chinese-Cantonese seasonings, and is a centerpiece of the Chá Gordo (Fat Tea), the traditional Macanese feast. The dish blends the Portuguese tradition of baked meat loaves with the local Cantonese pantry, and is one of the most iconic dishes of Macanese home cooking.
A savoury, juicy, spiced meat loaf studded with olives and chouriço, the hard-boiled eggs in a row on top, the texture tender and homely. Eaten in slices, it is hearty, savoury and the festive loaf of Macau.
Minced beef and pork are mixed with soaked bread, onion, garlic, chouriço, olives, egg and a touch of balichão (the Macanese shrimp paste) for umami depth. The mixture is shaped into a loaf, topped with halved hard-boiled eggs arranged in a dome (the chapel), and baked until set. The balichão is the Macanese signature that separates it from a Portuguese meatloaf; the egg-dome is the visual signature.
Variations
A spicier version adds more balichão. Some wrap it in pastry.
On the Palate
Where Capela sits in the Macanese flavor cloud
Ingredients
Serves 6How it's made
6 steps · 30 min
- 16 min
Soak 100g bread in milk; squeeze dry.
- 28 min
Mix 400g minced beef, 200g minced pork, the bread, 1 chopped onion, 3 cloves garlic, 100g diced chouriço, 50g olives, 1 egg, 1 tsp balichão, salt and pepper.
- 35 min
Shape into a loaf in a baking dish.
Watch outPack the loaf firm so it holds together — a loosely mixed loaf crumbles when you slice it.
- 45 min
Arrange 4 halved hard-boiled eggs, cut-side up, in a dome on top.
- 514 min
Bake at 180C for 45-50 minutes until set and golden.
Watch outBake until the center is set and the top golden — press the middle; it should feel firm, not wobbly, or the loaf won't slice clean.
- 64 min
Rest 10 minutes; slice and serve.
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