Brazilian Pastel (Deep-fried pastry filled)
One day were driving home and decided to stop at the store to buy Brazilian beans and we find pastry for Pastel.
This pastry is not exactly like those found in Brazilian’s markets and strangely comes frozen from Germany, but we decided to try.
It is possible to make this dough at home but I have never tried. I’ve found some recipes on the internet that I put below for those who want to give a try.
Once the dough is defrosted, cut pieces of tomatoes, cheese, oregano and ham (see the photo). Fry in hot oil. It is super fast! Perhaps not the most healthy recipe in the world but it is delicious!
For the filling, you can put whatever you want. The Brazilians usually eat with minced meat (mix the meat with the onions, leeks, garlic, coriander. Cook it stirring occasionally), with palm hearts and cheese, with shredded chicken and olives or even sweet, with Brigadeiro or Nutella and banana.
2 cups all-purpose flour
1 tablespoon of cachaça (or vodka)
1 tablespoon margarine
1/3 cup warm water with 2 pinches of salt
½ teaspoon baking powder
Sift the flour with baking powder.
In a large bowl, mix in the sifted flour, margarine, cachaca and egg.
Mix well while adding the warm water until you get a dough. (Or you can prepare the dough in a electric mixer).
Move the dough to a flat surface and knead it for 15 minutes.
Use a pin to flat the dough. Take half of the dough each time and flatten it with the pin. Fold the dough couple times and flatten it again until you get a thin elastic stripe about 6 inches wide.
Lay the stripes down in a floured surface.
Place full teaspoons of your favorite filling evenly distributed on the dough.
Fold it. Pinch with a fork the seam to make sure it is closed.
Deep-fry the Pastel until golden brown.
Pat dry in a paper towel and serve.
2 Responses to “Brazilian Pastel (Deep-fried pastry filled)”
Those are utterly gorgeous. You have a very pretty blog here.