How to Make Pastel - Fried Brazilian Pastry

ground meat

🥗Healthier: chicken

💰Cheaper: textured vegetable protein

Chicken is leaner, while textured vegetable protein is cost-effective.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour increases fiber content.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats.

Start by making the dough with 400 grams of all-purpose flour, separating 300 grams in a large bowl and 100 grams in a different container.

Add the cachaca to the dough, which helps make it dry and crispy when fried.

Knead the dough, adding the 100 grams of flour little by little until the dough is smooth and stops sticking to your hands.

Let the dough rest for around 20 minutes.

Prepare the filling by ensuring the oil is very hot for searing the meat.

Work with half of the dough first, covering the other half with saran wrap and placing it in the fridge.

Roll the dough out on a floured surface until thin, trying to make a long and even rectangle, then cut the sides.

Do not discard any leftover dough; you can bake or fry it later as a snack.

Cover the rolled dough with a sandwich plastic bag to prevent it from drying out.

Make a roll with the dough and refrigerate it for about two hours.

Once the filling and dough are ready, cut the dough into your desired size, with palm-sized being recommended.

Add the filling in the middle of the dough, leaving space at the top and bottom for sealing.

Use a fork to press gently on the edges to seal the pastel.

To fry, add a small piece of dough to the hot oil to check if it's ready; if it rises quickly, the oil is hot enough.

Fry the pastéis until they are nice and crispy, checking for a beautiful dry dough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens