📝 About This Recipe
Transport yourself to the vibrant open-air markets of Brazil with this iconic street food staple. Pastel de Feira is famous for its impossibly thin, bubbly, and shatteringly crisp crust that encases a variety of savory fillings. The secret to that signature 'blistered' texture lies in a splash of Cachaça, making these golden parcels an irresistible snack that captures the soul of São Paulo's culinary scene.
🥗 Ingredients
The Signature Dough
- 3 cups All-purpose flour (sifted)
- 200 ml Warm water (approximately 3/4 cup plus 1 tbsp)
- 1 tablespoon Vegetable oil (neutral flavor)
- 1 tablespoon Cachaça (Brazilian sugar cane rum) (essential for the crispy bubbles; can sub with vodka)
- 1 teaspoon Salt
Classic Beef Filling (Carne)
- 1 lb Ground beef (lean 80/20 or 90/10)
- 3 cloves Garlic (minced)
- 1 small Yellow onion (finely diced)
- 1/4 cup Green olives (pitted and chopped)
- 2 Hard-boiled eggs (finely chopped)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Paprika (sweet or smoked)
- to taste Salt and Black Pepper
For Frying
- 1 liter Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour and salt. Create a well in the center.
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2
Pour the warm water, vegetable oil, and Cachaça into the well. Begin mixing with a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead for about 8-10 minutes. The dough should be smooth and elastic, not sticking to your hands. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
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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 translucent and fragrant. Season with salt, pepper, and paprika.
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6
Stir in the chopped olives and parsley. Remove from heat and allow the mixture to cool completely. Once cool, fold in the chopped hard-boiled eggs. (Filling must be cold to prevent the dough from getting soggy).
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7
Divide the rested dough into 4 portions. Using a rolling pin (or a pasta machine for best results), roll the dough out as thin as possible—ideally about 1-2mm thick. It should be almost translucent.
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8
Cut the dough into rectangles (approx. 4x6 inches for large pastéis) or use a round cutter for half-moon shapes.
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9
Place 1.5 to 2 tablespoons of filling in the center of each piece, leaving a 1-inch border around the edges.
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10
Fold the dough over the filling. Use a fork to press down firmly and crimp the edges together, ensuring a tight seal so no oil enters and no filling leaks.
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11
Heat the frying oil in a deep pot or wok to 350°F (180°C). You can test it by dropping a small piece of dough; it should sizzle and rise immediately.
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12
Fry the pastéis 2 or 3 at a time. Use a slotted spoon to bathe the top of the pastel with hot oil as it fries—this encourages the signature bubbles to form.
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13
Fry for 1-2 minutes per side until deeply golden brown and blistered. Drain on a wire rack or paper towels.
💡 Chef's Tips
The Cachaça is the 'secret' ingredient; the alcohol evaporates instantly in the oil, creating steam that puffs the dough into those iconic bubbles. Always ensure your filling is completely cool before assembling, otherwise the steam will soften the dough and make it tear. Roll the dough thinner than you think necessary; thick dough will result in a chewy rather than crispy pastel. If you don't have a pasta machine, use a heavy rolling pin and plenty of elbow grease to get that paper-thin consistency. Do not overfill the parcels, as this makes them prone to bursting during the frying process.
🍽️ Serving Suggestions
Serve hot with a side of 'Vinagrete' (Brazilian tomato and onion salsa) to cut through the richness. Pair with a cold glass of 'Caldo de Cana' (chilled sugarcane juice) for the authentic market experience. A drizzle of malagueta pepper oil or your favorite hot sauce is highly recommended. Serve as an appetizer alongside ice-cold Brazilian lager (Chopp). For a sweet finish, try filling the same dough with guava paste and mild cheese (Romeu e Julieta).