How to Make the Perfect Pastel
Brazilian · Medium · 55 min · 8 servings
Pastel is a beloved Brazilian street food staple consisting of ultra-thin and shatteringly crispy fried pastry pockets stuffed with savory fillings such as seasoned ground beef and cheese. Found at every street market and fair across Brazil, a fresh hot pastel is one of lifes simple but profound pleasures.
Why this recipe works
This Pastel recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g all-purpose flour
- 150 ml warm water
- 250 g lean ground beef
- 100 g shredded mozzarella cheese
- 1 whole medium onion finely diced
- 1 tsp cachaça or vodka for the dough
Step by step instructions
Step 1: Make the Pastry Dough
Combine the flour with a generous pinch of salt in a large bowl. Add the warm water and cachaça or vodka gradually while mixing with your hands or a dough hook. The alcohol is the secret to the characteristic blistered and flaky pastry texture. Knead the dough for 5 minutes until smooth and elastic, then wrap in cling film and rest for 30 minutes at room temperature.
Step 2: Cook the Beef Filling
Heat a drizzle of oil in a skillet over medium-high heat. Cook the diced onion for 3 minutes until softened, then add the ground beef, breaking it apart with a spoon. Cook for 8 to 10 minutes until fully browned and any liquid has evaporated. Season well with salt, black pepper, and cumin. Allow to cool completely before filling the pastels.
Step 3: Fill and Seal
Divide the rested dough into 8 portions. Roll each portion on a lightly floured surface as thin as you possibly can, almost translucent. Cut into rectangles about 15 by 10 cm. Place a spoonful of cooled beef filling and a pinch of mozzarella on one half of each rectangle. Fold the dough over and press the edges firmly with a fork to seal completely, ensuring no air pockets remain.
Step 4: Fry Until Shatteringly Crispy
Heat vegetable oil in a deep pot to 180 degrees Celsius. Fry the pastels one or two at a time for 2 to 3 minutes, flipping once, until they are deeply golden and covered in characteristic air bubbles. Drain immediately on paper towels and serve at once with hot sauce, as pastel is best eaten within minutes of frying.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → hearts of palm and cream cheese for a popular vegetarian pastel variation
- cachaça → white vinegar used sparingly as an alternative to create air pockets in the dough
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rolling the dough too thick which results in a doughy chewy pastel instead of the signature thin crispy shell
- Adding the filling while it is still hot which creates steam inside the pastel causing it to burst open during frying
Nutrition facts
Per serving: 340 calories, 16g protein, 30g carbs, 18g fat, 2g fiber.
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