📝 About This Recipe
Transport your taste buds to the bustling 'feiras' of São Paulo with this quintessential Brazilian street food. These golden, rectangular pastries feature a shatteringly crisp, bubbly crust made with a secret touch of cachaça, encasing a savory, perfectly seasoned ground beef filling. It is the ultimate balance of textures—crunchy on the outside and juicy on the inside—making it Brazil’s most beloved savory snack.
🥗 Ingredients
The Pastry Dough (Massa)
- 3 cups All-purpose flour (sifted)
- 1 cup Warm water (approximately)
- 1 tablespoon Vegetable oil
- 1 tablespoon Cachaça (or Vodka) (essential for creating surface bubbles)
- 1 teaspoon Salt
The Beef Filling (Recheio)
- 1 lb Ground beef (lean, 80/20 ratio preferred)
- 1 small Yellow onion (very finely diced)
- 3 pieces Garlic cloves (minced)
- 1 small Tomato (seeded and finely chopped)
- 1/4 cup Green olives (pitted and chopped)
- 2 pieces Hard-boiled eggs (finely chopped)
- 1/4 cup Fresh parsley and scallions (finely chopped)
- 1/2 teaspoon Paprika (sweet or smoked)
- to taste Salt and Black Pepper
For Frying
- 1 quart Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large bowl, mix the flour and salt. Create a well in the center and add the oil, cachaça, and half of the warm water.
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2
Gradually incorporate the flour into the liquid, adding more water as needed until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until the dough is smooth and elastic.
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3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for easier rolling.
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4
While the dough rests, prepare the filling. In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into very small crumbles.
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5
Add the diced onions and garlic to the beef. Sauté for 3-5 minutes until the onions are translucent and fragrant.
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6
Stir in the tomatoes, olives, and paprika. Cook for another 2 minutes until the tomato softens. Season generously with salt and pepper.
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7
Remove from heat and stir in the chopped hard-boiled eggs and fresh herbs. Let the filling cool completely before assembling; a warm filling will tear the dough.
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8
Divide the dough into two portions. Using a rolling pin (or a pasta machine), roll the dough out very thin—about 1/16th of an inch. It should be almost translucent.
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9
Cut the dough into rectangles (approx. 4x6 inches). Place 1.5 tablespoons of filling in the center of each rectangle, leaving a border around the edges.
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10
Lightly moisten the edges with a drop of water, fold the dough over the filling, and press the edges firmly with a fork to seal and create a decorative border.
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11
Heat the frying oil in a deep pot to 350°F (180°C). Use a thermometer to ensure the temperature stays consistent.
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12
Fry the pastéis in batches (2-3 at a time) for about 1-2 minutes per side. Use a spoon to splash hot oil over the top to encourage the signature bubbles to form.
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13
Once golden brown and puffy, remove with a slotted spoon and drain on a wire rack or paper towels.
💡 Chef's Tips
The cachaça is the secret ingredient; its low evaporation point creates the iconic crispy bubbles on the pastry surface. Ensure your filling is dry; excess liquid or steam from hot filling will make the dough soggy and lead to oil splatters. If you don't have a pasta machine, use a heavy rolling pin and plenty of elbow grease to get the dough as thin as possible. Do not overfill the pastéis, as they might burst during frying and contaminate the oil. To keep the first batches warm, place them in a 200°F oven on a wire rack while you finish the rest.
🍽️ Serving Suggestions
Serve hot with a side of 'Vinagrete' (Brazilian tomato and onion salsa) for a bright acidity. Pair with a cold glass of 'Caldo de Cana' (sugar cane juice) for the authentic street market experience. A spicy Malagueta pepper oil is the traditional condiment of choice for those who like heat. Enjoy alongside a cold Brazilian pilsner beer for the perfect happy hour snack. Provide plenty of napkins—authentic pastel is meant to be eaten by hand!