Entree: Brazil – Brazilian Street Food – Pastel (Thin deep-fried pastry turnover filled with savory fillings, crispy and golden—popular Brazilian street food)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- For the dough:
- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1 large egg (about 50 g)
- 1 tbsp (15 ml) cachaça or white vinegar
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) warm water, more as needed
- Vegetable oil for frying, about 4 cups (950 ml)
- For the filling (carne e queijo):
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped (about 75 g)
- 2 garlic cloves, minced
- 1/2 cup (120 g) canned diced tomatoes, drained
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (50 g) chopped green olives (optional)
- 1 cup (100 g) shredded mozzarella or queijo prato
- 1 egg beaten for egg wash (about 50 g)

Instructions

1. Make the dough: In a large bowl combine 3 cups (375 g) flour and 1 tsp (5 g) salt. Mix egg, 1 tbsp (15 ml) cachaça or vinegar, 2 tbsp (30 ml) oil, and 3/4 cup (180 ml) warm water; pour into the flour and mix until a soft dough forms. Knead briefly on a lightly floured surface until smooth, about 5 minutes. Cover with plastic wrap and rest 30 minutes.
2. Prepare the filling: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté chopped onion until translucent, 3–4 minutes, then add garlic and cook 30 seconds. Add ground beef, breaking it up, and cook until browned. Stir in drained tomatoes, cumin, paprika, salt, and pepper; simmer 5 minutes. Stir in chopped olives if using. Taste and adjust seasoning. Remove from heat and let cool slightly, then fold in shredded cheese.
3. Roll and form pastéis: Divide rested dough into 8 equal pieces for larger pastéis or 12 for smaller. On a floured surface roll each piece very thin, about 1/16 inch (1–2 mm). Place about 2–3 tbsp (30–45 g) of filling on one half of each round or rectangle, brush edges with beaten egg, fold over and press to seal, crimping the edges with a fork.
4. Fry: Heat oil in a deep pot or fryer to 350°F (175°C). Fry pastéis in batches, turning once, until golden and crisp, 2–3 minutes per side. Drain on paper towels.
5. Serve immediately while hot and crisp. Pastéis are traditionally eaten with hot sauce, ketchup, or vinaigrette-style molho.