Brazilian Fried Pastry (Pastel)
Pastel Say it: pahs-TEHW
Pastel is Brazil’s beloved thin, crisp, deep-fried pastry sold at street markets, bars, and feiras across the country. This home version recreates the classic feira pastel de carne: a shatteringly flaky, golden shell wrapped around a savory ground beef, onion, and green olive filling. The dough gets its signature crunch from a splash of cachaça or vinegar, which helps create crisp blisters. Serve hot as a snack or light meal with lime and hot sauce. It’s simple, satisfying, and endlessly adaptable.
Brazilian Fried Pastry (Pastel)
Pastel
Pronounced pahs-TEHW
- Serves
- 4
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For frying
Method
Make the dough. In a large bowl, whisk the flour and salt. Add the oil and vinegar or cachaça, then gradually mix in the warm water with a fork until a shaggy dough forms.
Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic, adding a few drops of water if dry or a light dusting of flour if sticky. Cover and let rest for 30 minutes.
Make the filling. In a skillet, heat 1 tablespoon oil over medium-high. Add the ground beef and cook, breaking it up, until browned and no pink remains, 4–5 minutes. Add the onion and garlic and cook until softened, about 3 minutes.
Stir in the tomato, olives, parsley, salt, and pepper. Cook for 2–3 minutes until the tomato breaks down and the mixture is slightly dry. Remove from heat and let cool completely.
Roll the dough. Divide it in half. On a floured surface, roll each half into a very thin sheet, about 1/16 inch (1.5 mm) thick. Keep the other half covered while you work.
Cut the dough into roughly 12 circles or squares, about 5 inches (12 cm) across. Place about 1 heaping tablespoon of filling on one side of each piece, leaving a border. Lightly brush the edges with water.
Fold the dough over the filling to make a half-moon or rectangle. Press edges firmly with your fingers, then crimp with a fork to seal well, pressing out any air. Repeat with remaining dough and filling.
Heat about 2 inches (5 cm) of vegetable oil in a deep, heavy pot to 350°F (175°C). Fry the pastéis in batches of 2–3, turning once, until golden brown and blistered, 2–3 minutes. Drain on paper towels and serve hot.
Regional variant: Pastel de Queijo (Cheese Pastel)
Replace the beef filling with 2 cups (200 g) shredded mozzarella, queijo coalho, or another mild melting cheese. Sprinkle the cheese with a pinch of dried oregano and a little salt before sealing. Fill, seal, and fry exactly as above; the cheese melts inside the crisp shell and needs no pre-cooking.
Cook's notes
- Keep the dough covered with a damp cloth while rolling to prevent it from drying out.
- Do not overfill—too much filling can burst the pastry during frying.
- If cachaça is unavailable, white vinegar works just as well to create a crisp, blistered crust.
Serve with
Serve immediately with lime wedges, malagueta hot sauce, and cold caldo de cana (sugarcane juice) or an ice-cold beer.
Make ahead and storage
The dough can be made and refrigerated overnight; bring to room temperature before rolling. Fried pastéis are best fresh but can be re-crisped on a wire rack in a 350°F (175°C) oven for 5 minutes.
