AuthorJulia ForesekCategoryAppetizers & Starters, Brazilian, VegetarianDifficultyBeginnerPrepare the Dough:
In a large bowl, mix the flour and salt. Add the oil and the cachaça or vodka if using. Gradually add the warm water, stirring until a soft dough forms. You might need a bit more or less water, so add it gradually until the dough is smooth and pliable.
Knead the dough on a lightly floured surface for about 5-10 minutes until elastic. Cover the dough and let it rest for at least 30 minutes.
Roll Out the Dough:
Divide the dough into small portions. On a lightly floured surface, roll each portion into a thin circle, about 1/16 inch thick. The thinner the dough, the crispier the pastel will be.
Add the Filling:
Place a generous tablespoon of shredded cheese (and oregano if used) in the center of each rolled-out dough circle. Be careful not to overfill to avoid leaking during frying.
Form the Pastel:
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork to ensure they are well sealed
Fry the Pastel:
Heat oil in a deep fryer or a large deep skillet to 350°F (175°C). The oil should be deep enough for the pastéis to float.
Fry the pastéis in batches, without overcrowding the pan, until they are golden and crispy, about 2-3 minutes on each side. Use a slotted spoon to remove the pastéis and drain on paper towels.
Serve:
Serve the pastel de queijo hot and fresh from the fryer for the best experience. They are best enjoyed immediately while the cheese is still gooey and the pastry is extra crispy.
Ingredients
Directions
Prepare the Dough:
In a large bowl, mix the flour and salt. Add the oil and the cachaça or vodka if using. Gradually add the warm water, stirring until a soft dough forms. You might need a bit more or less water, so add it gradually until the dough is smooth and pliable.
Knead the dough on a lightly floured surface for about 5-10 minutes until elastic. Cover the dough and let it rest for at least 30 minutes.
Roll Out the Dough:
Divide the dough into small portions. On a lightly floured surface, roll each portion into a thin circle, about 1/16 inch thick. The thinner the dough, the crispier the pastel will be.
Add the Filling:
Place a generous tablespoon of shredded cheese (and oregano if used) in the center of each rolled-out dough circle. Be careful not to overfill to avoid leaking during frying.
Form the Pastel:
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork to ensure they are well sealed
Fry the Pastel:
Heat oil in a deep fryer or a large deep skillet to 350°F (175°C). The oil should be deep enough for the pastéis to float.
Fry the pastéis in batches, without overcrowding the pan, until they are golden and crispy, about 2-3 minutes on each side. Use a slotted spoon to remove the pastéis and drain on paper towels.
Serve:
Serve the pastel de queijo hot and fresh from the fryer for the best experience. They are best enjoyed immediately while the cheese is still gooey and the pastry is extra crispy.