Brazilian Pastel Recipe
Brazilian pastel is a beloved, crispy street food enjoyed all across Brazil, celebrated for its light, flaky crust and versatile fillings.
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 Sharp knife or pizza cutter
- 1 Deep frying pan or deep fryer
- 1 Slotted spoon
- 1 Paper towels
- 1 Fork for sealing
Ingredients
For the Dough:
- 3 Cups All-purpose flour
- 1 Tbsp Vegetable oil
- 1 Tbsp Cachaça (or vodka as a substitute)
- 1 Whole Large egg
- 1 Tsp Salt
- 1 Cup Warm water
For the Fillings
Cheese Filling
- 1½ Cups Shredded mozzarella cheese
Beef Filling
- 1 lb Ground beef cooked and seasoned
- Salt
- Black pepper
- Minced garlic
- Chopped onions
Hearts of Palm Filling
- 1 Can Hearts of palm Chopped
- Cream cheese
- Pinch Salt
Banana & Chocolate Filling
- 2 Ripe Bananas Sliced
- ½ Cup Chocolate chips
For Frying
- Vegetable oil for deep frying
Instructions
- Prepare the Dough:In a large mixing bowl, combine flour and salt. Make a well in the center and add vegetable oil, cachaça, and egg.Gradually add warm water, mixing until a rough dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.Cover with plastic wrap and let rest for 20 minutes.
- Prepare the Fillings:Beef: Ensure the beef is fully cooked and seasoned. Set aside to cool.Cheese: Have the shredded mozzarella ready.Hearts of Palm: Mix chopped hearts of palm with cream cheese and adjust salt as needed.Banana & Chocolate: Slice bananas and have chocolate chips ready.
- Roll Out the Dough:Divide dough into small portions and roll each out on a floured surface until thin (about 1/16 inch thick).Cut the dough into rectangles, about 4×6 inches.
- Fill the Pastel:Place about 1-2 tablespoons of your chosen filling in the center of each dough rectangle, avoiding overfilling.Fold the dough over to enclose the filling, forming a rectangle or triangle. Press edges with a fork to seal, ensuring no filling is exposed.
- Fry the Pastel:Heat vegetable oil in a deep frying pan to 350°F (175°C).Carefully place a few pastéis in the hot oil at a time, frying until golden brown, about 2-3 minutes per side.Remove with a slotted spoon and drain on paper towels.
- Serve:Serve hot, with a side of hot sauce or a lime wedge for added flavor.
Video
Notes
- Dough Consistency: The cachaça or vodka makes the crust extra crispy by evaporating quickly during frying. If you don’t have either, omit it, but the crust may be slightly less crispy.
- Filling Variations: Try other popular fillings like cheese with guava paste or ham and cheese for more Brazilian flavors.
- Sealing the Dough: Make sure the edges are well-sealed to prevent filling from leaking during frying.