Pastel

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 2 tbsp Cachaça(Essential for crispiness and authentic flavor. If unavailable, a neutral spirit like vodka can be substituted, but the texture may differ slightly.)
• 1 tsp Salt
• 200 ml Warm water(Approximately, adjust as needed for dough consistency.)
• 1 tbsp Olive oil(For the filling)
• 1/2 medium Onion(Finely chopped)
• 2 cloves Garlic(Minced)
• 300 g Ground beef
• to taste Salt and black pepper
• 2 tbsp Chopped fresh parsley
• 200 g Mozzarella cheese(Shredded or thinly sliced)
• 200 g Hearts of palm(Drained and finely chopped)
• for deep frying Vegetable oil or other neutral oil(Enough to fill a pot or deep fryer to a depth of at least 3 inches.)

👨‍🍳 Instructions

1. 1

   Make the dough: In a large bowl, combine the flour, cachaça, and salt. Gradually add the warm water while mixing with your hands or a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes.

   ⏱️ 15 minutes (plus 30 minutes resting)
2. 2

   Prepare the ground beef filling: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain off any excess fat. Season with salt and pepper to taste. Stir in the chopped parsley. Remove from heat and let cool completely.

   ⏱️ 15 minutes
3. 3

   Prepare other fillings: Ensure the mozzarella is shredded or thinly sliced. Finely chop the drained hearts of palm. Have all fillings ready and at room temperature.

   ⏱️ 10 minutes
4. 4

   Assemble the pastéis: Divide the rested dough into 2-3 portions. Working with one portion at a time on a lightly floured surface, roll the dough out very thinly, aiming for a thickness of about 1-2mm. You should almost be able to see through it. Cut the dough into rectangles, approximately 15x10 cm (6x4 inches). Place about 1-2 tablespoons of your chosen filling (e.g., ground beef, mozzarella, hearts of palm, or a combination) onto one half of each rectangle, leaving a small border. Moisten the edges of the dough with a little water, then fold the other half of the dough over the filling to create a half-moon or rectangular shape. Press the edges firmly to seal, then crimp with the tines of a fork to ensure a secure seal. Repeat with the remaining dough and fillings.

   ⏱️ 20 minutes
5. 5

   Fry the pastéis: Heat about 3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 180°C (350°F). Carefully slide 2-3 pastéis into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes per side, or until they are puffed up, deeply golden brown, and the dough is crispy and blistered. Use a slotted spoon or spider strainer to remove the pastéis from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining pastéis.

   ⏱️ 15-20 minutes (depending on pot size)

💡 Pro Tips

• ✓Rolling the dough very thin is crucial for achieving the signature crispy, blistered texture of authentic pastel.
• ✓Ensure the filling is not too wet, as this can make sealing difficult and potentially cause the pastel to burst during frying.
• ✓Cachaça adds a unique crispness and subtle flavor. If you can't find it, a high-proof neutral spirit like vodka can be used as a substitute.
• ✓Make sure the oil is at the correct temperature before frying. Too cool, and the pastéis will absorb too much oil; too hot, and they will burn before cooking through.
• ✓Drain the fried pastéis on a wire rack rather than paper towels to keep them crispy.
• ✓Seal the edges very well with a fork. If any part is not sealed, the filling can leak out and cause the pastel to burst in the hot oil.

🔄 Variations

• Sweet Pastel: Fill with sliced bananas and a sprinkle of cinnamon, or a mixture of chocolate and cheese.
• Catupiry Cheese: Add a dollop of creamy Catupiry cheese (a Brazilian cream cheese spread) to any savory filling for extra richness.
• Shrimp Pastel: A popular variation using seasoned cooked shrimp as the filling.
• Vegetarian Pastel: Fill with a mixture of refried beans, corn, and cheese, or a sautéed vegetable medley.

🥗 Nutrition

Per serving