Pastel
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.
Ultra-crispy Brazilian fried pastry pockets stuffed with savory ground beef and melted cheese, perfect street food at home.
Nutrition per serving
Ingredients
Dough
Filling
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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