Brazilian Pastels
Embark on a culinary journey to the bustling street fairs of Brazil with these traditional pastels, a delectable deep-fried pastry filled with your choice of ingredients. Crisp and golden on the outside, soft and flavorful on the inside—this dish is perfect as an appetizer or a snack.
Embark on a culinary journey to the bustling street fairs of Brazil with these traditional pastels, a delectable deep-fried pastry filled with your choice of ingredients. Crisp and golden on the outside, soft and flavorful on the inside—this dish is perfect as an appetizer or a snack.
Ingredients
🌾 3 cups all-purpose flour
🧂 1 teaspoon salt
🫒 1 tablespoon cooking oil
🥃 1 tablespoon cachaça, Brand not specified
🍇 1 tablespoon vinegar, Brand not specified
💧 1 cup warm water
🛢️ Oil for deep frying, Brand not specified
🧀 Sliced provolone cheese
🍅 Sliced tomato
🌿 A sprinkle of oregano
Instructions
1- Prepare the Dough:
- In a large mixing bowl, combine 3 cups of all-purpose flour.
- Dissolve 1 teaspoon of salt in 1 cup of warm water.
- Add 1 tablespoon of cooking oil, 1 tablespoon of cachaça, and 1 tablespoon of vinegar to the flour.
- Gradually mix in the salted water, stirring by hand until a sticky dough forms.
- Knead the dough, adding flour if necessary, until smooth and pliable. The dough should no longer stick to your hands.
2- Rest the Dough:
- Cover the dough with a cloth and let it rest for 10 minutes.
3- Roll the Dough:
- Lightly flour a clean surface.
- Roll the dough into a thin sheet, using a rolling pin to achieve even thickness.
4- Cut and Fill the Pastels:
- Cut the dough into rectangles or squares.
- Place provolone cheese, a tomato slice, and a sprinkle of oregano on one-half of each dough piece.
- Moisten the edges with water and fold to enclose the filling.
- Seal by pressing the edges firmly, using a pastry wheel or a fork.
5- Fry the Pastels:
- Heat enough oil in a pan until very hot.
- Fry the pastels until golden brown and crispy on both sides, flipping as needed.
- Drain on paper towels.
Prep Time: 10 minutes
Cook Time: Approximately 20-30 minutes
Total Time: 30-45 minutes
Servings: Adjust filling quantities based on desired number of servings
Equipment:
- Mixing Bowl: Large clear glass bowl
- Measuring Cups/Spoons: Various sizes for accuracy
- Work Surface: Black granite countertop
- Rolling Pin: White plastic
- Pastry Wheel/Pizza Cutter: Hand-held serrated cutter
- Frying Pan: Non-stick, black
- Slotted Spoon/Skimmer: Metal for safe lifting
- Refrigerator: Electrolux
- Microwave: Electrolux
- Stovetop: Likely Electrolux 4-burner gas
Cooking Tips
- Warm Water: Enhances dough pliability.
- Cachaça & Vinegar: Ensure crispiness by evaporating during frying.
- High-Temperature Frying: Quick frying minimizes oil absorption.
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Ana Maria Brogui: https://www.youtube.com/@anamariabrogui
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