📝 About This Recipe
Transport your taste buds to the vibrant street markets of São Paulo with these iconic Brazilian fried pastries. Known for their impossibly thin, bubbly crust and savory fillings, Pastéis are a masterclass in texture and flavor contrast. This recipe features the classic 'Carne' (spiced beef) filling, encased in a dough perfected with a splash of cachaça to ensure that signature crispy, shatter-effect crunch.
🥗 Ingredients
The Signature Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Warm water
- 1 tablespoon Vegetable oil (for the dough)
- 1 tablespoon Cachaça (or Vodka) (essential for creating surface bubbles)
- 1 teaspoon Salt
Savory Beef Filling
- 1 lb Ground beef (80/20 lean to fat ratio preferred)
- 1 small Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1/4 cup Green olives (pitted and chopped)
- 2 pieces Hard-boiled eggs (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1/2 teaspoon Smoked paprika
- to taste Salt and Black pepper
For Frying
- 1 quart Neutral vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, sift the flour and salt. Create a well in the center and add the warm water, oil, and cachaça.
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2
Mix with your hands until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
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3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for thin 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 small crumbles.
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5
Add the diced onions and garlic to the beef. Sauté for 5 minutes until the onions are translucent and fragrant.
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6
Stir in the chopped olives, smoked paprika, salt, and pepper. Remove from heat and let the mixture cool slightly.
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7
Fold in the chopped hard-boiled eggs and fresh parsley. Ensure the filling is completely cool before assembling to prevent the dough from getting soggy.
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8
Divide the rested dough into four portions. Using a rolling pin (or a pasta machine), roll the dough out as thin as possible—ideally 1-2mm thick.
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9
Cut the dough into rectangles (approx. 4x6 inches) or circles using a large cutter.
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10
Place 1.5 tablespoons of filling in the center of each piece of dough, leaving a clear border around the edges.
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11
Fold the dough over the filling and press the edges firmly with a fork to seal. Ensure there are no air pockets trapped inside.
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12
Heat 2 inches of oil in a deep pan or wok to 350°F (175°C).
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13
Carefully slide 2-3 pastéis into the hot oil. Fry for 1-2 minutes per side, using a spoon to splash hot oil over the top to encourage bubbling.
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14
Once golden brown and blistered, remove with a slotted spoon and drain on a wire rack or paper towels.
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15
Serve immediately while piping hot and ultra-crispy.
💡 Chef's Tips
The cachaça is the secret ingredient; its alcohol evaporates quickly in the oil, creating the characteristic bubbles. Never overfill the pastry, as the steam from the filling can cause the dough to burst during frying. Keep the unused dough covered with a damp cloth while you work to prevent it from drying out and cracking. If you don't have a thermometer, test the oil by dropping a small scrap of dough in; it should sizzle and rise to the surface instantly. For a cheese version, use 'Queijo Coalho' or a mix of Mozzarella and Monterey Jack with a pinch of oregano.
🍽️ Serving Suggestions
Serve with a side of 'Vinagrete' (Brazilian tomato and onion salsa) to cut through the richness. A cold glass of Sugarcane Juice (Caldo de Cana) is the traditional market pairing. Offer a spicy Malagueta pepper oil or your favorite hot sauce on the side. Pair with a chilled Brazilian Pilsner or a classic Caipirinha for a festive appetizer spread. Serve as part of a 'Boteco' platter alongside fried yuca and bolinhos de bacalhau.