Pastéis are a popular Brazilian street food, beloved for their crisp, flaky texture and versatile fillings. These deep-fried pastries are similar to empanadas and are made from a thin dough that puffs up when fried, creating a light and airy shell with a satisfying crunch. Inside, pastéis can be filled with various ingredients, including seasoned ground beef, cheese, heart of palm, or even shrimp, each offering its unique flavor profile.
Commonly found at street markets and food stalls, pastéis are a favorite snack among locals and tourists alike. They are often served with a wedge of lime to add a zesty kick to the rich, savory fillings. Pastéis are perfect for on-the-go eating, making them an essential part of Brazil’s vibrant food scene. Whether enjoying a single pastel as a quick treat or a platter of assorted pastéis at a party, these delightful pastries are a true taste of Brazilian culinary creativity and tradition.
AuthorJulia ForesekCategoryAppetizers & Starters, BrazilianDifficultyBeginnerPrepare the Dough:
In a large mixing bowl, combine the flour and salt. Add the vegetable oil and the cachaça (or vodka, if using) to the flour mixture.
Gradually add warm water, mixing until a soft dough forms. You may need slightly more or less water, depending on the humidity and the flour.
Knead the dough on a floured surface until smooth and elastic, about 5 minutes. Cover with plastic wrap and let rest for at least 30 minutes.
Make the Meat Filling:
Heat the oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the ground beef, breaking it up with a spoon. Cook until browned. Season with salt, pepper, and smoked paprika.
Stir in the chopped olives, parsley, and hard-boiled egg. Remove from heat and let cool.
Roll Out the Dough and Shape the Pastéis:
Divide the dough into smaller balls. On a floured surface, roll each ball into a thin circle.
Place a spoonful of the meat filling on one half of each circle. Fold the dough over to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.
Fry the Pastéis:
Heat a large amount of vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the pastéis in batches, being careful not to overcrowd the pot, until they are golden and crisp, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Serve:
Serve the pastéis hot, ideally with lime wedges for squeezing over them or a side of hot sauce for dipping.
Ingredients
Directions
Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Add the vegetable oil and the cachaça (or vodka, if using) to the flour mixture.
Gradually add warm water, mixing until a soft dough forms. You may need slightly more or less water, depending on the humidity and the flour.
Knead the dough on a floured surface until smooth and elastic, about 5 minutes. Cover with plastic wrap and let rest for at least 30 minutes.
Make the Meat Filling:
Heat the oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the ground beef, breaking it up with a spoon. Cook until browned. Season with salt, pepper, and smoked paprika.
Stir in the chopped olives, parsley, and hard-boiled egg. Remove from heat and let cool.
Roll Out the Dough and Shape the Pastéis:
Divide the dough into smaller balls. On a floured surface, roll each ball into a thin circle.
Place a spoonful of the meat filling on one half of each circle. Fold the dough over to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.
Fry the Pastéis:
Heat a large amount of vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the pastéis in batches, being careful not to overcrowd the pot, until they are golden and crisp, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Serve:
Serve the pastéis hot, ideally with lime wedges for squeezing over them or a side of hot sauce for dipping.
Notes
Perfect Beverage Pairing:
- Cold Beer: A light, crisp Brazilian beer like Brahma or Skol is perfect for cutting through the richness of the fried pastéis.
- Caipirinha: For a truly Brazilian experience, pair pastéis with a refreshing caipirinha.
