Classic Brazilian Pastel Recipe
Ingredients
For the Dough:
• 3 cups All-purpose flour
• 1 cup Warm water
• 1 tbsp Vegetable oil
• 1 tbsp Cachaça (or white vinegar)
• 1 tsp Salt
For the Filling (Traditional Beef):
• 500g Ground beef
• 1 Small onion, finely diced
• 2 cloves Garlic, minced
• To taste: Salt, pepper, and chopped parsley
• Optional: Hard-boiled egg slices or green olives
Step-by-Step Instructions
1. Prepare the Dough: In a large bowl, mix the flour and salt. Create a well in the center and add the warm water, oil, and cachaça/vinegar. Mix until a dough forms.
2. Knead: Move the dough to a floured surface. Knead for about 10 minutes until it is smooth and elastic. Wrap in plastic and let it rest for at least 30 minutes.
3. Make the Filling: Brown the beef in a skillet. Add onions and garlic, sautéing until soft. Season with salt, pepper, and parsley. Let the filling cool completely before using (this prevents the dough from getting soggy).
4. Roll it Out: Roll the dough as thin as possible (about 1–2mm). This is crucial for the “bubbles.” Cut into rectangles or circles.
5. Assemble: Place a spoonful of filling in the center. Fold the dough over and press the edges firmly with a fork to seal them.
6. Fry: Heat vegetable oil to 180°C. Fry the pastéis until golden brown (usually 30–60 seconds per side). Use a slotted spoon to bathe the top with hot oil to help the bubbles form.
7. Drain: Place on paper towels to remove excess oil. Serve hot!
💡 Recipe Q&A
Q: Why do I need to add alcohol or vinegar to the dough?
A: The alcohol evaporates quickly during frying, creating those signature air bubbles and making the crust extra crispy and less greasy.
Q: Can I bake these instead of frying them?
A: You can, but they won’t have the same texture. Baked pastéis are more like empanadas. If you bake them, brush with egg wash and bake at 200°C until golden.
Q: My pastel opened up in the oil! What happened?
A: This usually happens if there is too much air trapped inside or if the edges weren’t sealed tightly enough. Make sure to press the fork tines hard into the dough.
Q: Can I use store-bought dough?
A: Yes! Look for “Wonton wrappers” or “Spring roll pastry” in the freezer section of Asian markets; they are very similar to authentic Pastel dough.