Yields20 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
For the Dough:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup warm water (adjust as needed)
1 tablespoon cachaça or vodka (optional, helps make the dough crispier)
For the Meat Filling:
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 lb (225 g) ground beef
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
1/2 cup green olives, chopped
2 tablespoons fresh parsley, chopped
1 hard-boiled egg, chopped (optional)
For Frying:
Vegetable oil, for deep frying
1
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.
2
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.
3
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.
4
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.
5
Serve:
Serve the pastéis hot, ideally with lime wedges for squeezing over them or a side of hot sauce for dipping.
Ingredients
For the Dough:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup warm water (adjust as needed)
1 tablespoon cachaça or vodka (optional, helps make the dough crispier)
For the Meat Filling:
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 lb (225 g) ground beef
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
1/2 cup green olives, chopped
2 tablespoons fresh parsley, chopped
1 hard-boiled egg, chopped (optional)
For Frying:
Vegetable oil, for deep frying
Directions
1
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.
2
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.
3
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.
4
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.
5
Serve:
Serve the pastéis hot, ideally with lime wedges for squeezing over them or a side of hot sauce for dipping.
