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.