Introduction: What is a Brazilian Beef Pastel?
In Brazil, the pastel (plural pastéis) is a ubiquitous street-food staple: a thin, extremely crispy pastry envelope filled with savoury (or sweet) fillings and deep-fried to golden perfection. ويكيبيديا+2Sabor Brasil+2
The beef-filled version (“beef pastel”) is particularly popular — ground beef seasoned with onions, garlic, olives or hard-boiled eggs, tucked inside thin dough, sealed and fried. tastykitchen.com+1
From the “feira livre” (street-market) stands to pastelarias and café bars, this snack is both casual and satisfying. Sabor Brasil+1
What makes it special: the contrast between ultra-thin, light, blistered crust and richly seasoned filling; the hand-held nature (rectangle or half-moon shape); and the flexibility in fillings. You’ll find versions filled with cheese, shrimp, heart of palm, banana + cinnamon. Olivia's Cuisine+1
In this recipe, we’ll focus on a classic ground-beef filling, and provide a dough recipe that yields crispy, thin pastry reminiscent of Brazil’s fairs.
Ingredients
Here are the ingredients scaled for about 12 pastéis (rectangles or half-moon shapes, depending on your cutter).
Dough
-
3 cups (≈ 375–400 g) all-purpose flour. yourbraziladventure.com+2Flavor365+2
-
1 tablespoon (≈ 15 ml) vegetable oil (or corn oil) braziliangrub.com
-
1 tablespoon of spirit: traditionally cachaça (Brazilian sugar-cane rum) or if unavailable, vodka or white wine vinegar is acceptable. This helps crisping. Flavor365+1
-
1 teaspoon (or 1 tablespoon, depending on recipe) salt. For example, “1 Tbsp salt” in one version. Olivia's Cuisine
-
~¾ to 1 cup (≈ 180–240 ml) warm water, or as needed to bring dough together. braziliangrub.com+1
-
(Optional) 1 large egg—some versions include an egg in dough. Sabor Brasil
-
(Optional) 1 teaspoon baking powder for extra blistering crispness. yourbraziladventure.com
Beef Filling
-
1 lb (≈ 450 g) ground beef (85/15 or similar) Flavor365+1
-
1 medium onion, finely chopped Olivia's Cuisine+1
-
2 cloves garlic, minced Olivia's Cuisine
-
1/4 tsp black pepper; salt to taste. yourbraziladventure.com
-
1/4–1/3 cup chopped green olives, pitted and chopped (optional but traditional) Olivia's Cuisine
-
2 hard-boiled eggs, chopped (optional in beef version) tastykitchen.com+1
-
2 tablespoons oil (olive or vegetable) for cooking beef. Olivia's Cuisine
Frying
-
Vegetable oil for deep-frying (enough to cover each pastel or allow flipping)
Serving & Optional
-
Ketchup, mustard, hot sauce, lime wedges (Brazilian stalls often serve with condiments)
-
Sugar-cane juice (caldo de cana) is a classic pairing in street fairs. Reddit+1
Equipment & Preparation
-
A rolling pin (or pasta maker/roller) to roll dough very thin.
-
A floured surface for dough work.
-
A sharp knife or pastry cutter to cut rectangles or circles.
-
A deep pot or heavy-based fryer for deep-frying (oil must be hot, ideally ~350 °F / ~180 °C).
-
Slotted spoon or spider to remove pastel from oil.
-
Paper towels for draining.
-
A fork or pressing tool to seal edges.
-
A baking sheet with parchment if you rest pieces before frying (optional).
-
Ideal: a thermometer for oil temperature to maintain crispness and avoid greasy pastel.
Step-by-Step Instructions
1. Make the Dough
-
In a large bowl, mix the flour and salt. If your version uses baking powder, add it now. (e.g., 1 teaspoon) yourbraziladventure.com
-
Make a well in the centre and add the oil (1 Tbsp), the cachaça (or substitute) and the warm water gradually. If using an egg, add now. Example: “1 egg, 1 tablespoon corn oil, 1 tablespoon pinga…” Sabor Brasil
-
Mix by hand until the dough begins to come together. If too dry, add a little more water a tablespoon at a time; if too sticky, sprinkle a little flour.
-
Turn the dough onto a lightly floured surface and knead for ~3–4 minutes until smooth and elastic.
-
Cover the dough with a clean tea towel or plastic wrap and let it rest for ~ 30 minutes. This rest allows gluten to relax so dough becomes easier to roll very thin. Sabor Brasil+1
2. Prepare the Beef Filling
-
While the dough rests, heat the oil (2 Tbsp) in a skillet over medium-high heat. Add chopped onion and sauté until softened (approx. 3–4 minutes).
-
Add the minced garlic and stir ~30 seconds until fragrant (don’t burn).
-
Add the ground beef, break it up with a wooden spoon, and cook until browned and no longer pink. Drain off excess fat if needed. One caution: allow moisture to evaporate so the filling doesn’t make the pastel soggy. Olivia's Cuisine
-
Season with salt and pepper. Add chopped olives and chopped hard-boiled eggs if using. Add chopped parsley if desired. Mix well, then remove from heat and let the filling cool to room temperature (very important so dough doesn’t become soggy). Flavor365
3. Roll Out & Cut the Dough
-
On a floured surface, roll out half the dough to as thin as you can (approx. 1–2 mm thickness). The thinner the dough, the crispier the pastel. The street-market style is practically paper-thin. Sabor Brasil
-
Using a sharp knife or pastry cutter, cut the rolled dough into rectangles (for example ~7 x 14 cm) or semi-circles/half-moons depending on preference. One source uses rectangles 7 × 14 cm. Sabor Brasil
-
Place each cut piece onto parchment or lightly floured tray in preparation for filling.
4. Fill & Seal the Pastéis
-
Place ~1 tablespoon of the cooled beef filling in the centre of each dough piece (adjust amount so it doesn’t bulge excessively).
-
Fold the dough over the filling (either into a half-moon or fold into rectangle) so the filling is enclosed.
-
Press the edges together firmly, then seal using a fork (pressing tines along the edge) or crimp firmly. If the dough edge is dry, you can moisten with a few drops of water to help seal. Sabor Brasil
-
(Optional) You can lightly poke a small vent hole or two in each pastel to allow steam escape and avoid bursting while frying. Some traditional stalls may skip the hole, but it’s helpful for home cooking.
5. Frying the Pastéis
-
Heat oil in a deep-sided pot or fryer to ~350 °F (≈ 180 °C). Use enough oil so the pastel can float and fry without touching the bottom of pot. (One article: “Heat the oil until it smokes; deep fry pastéis individually.”) dvo.com
-
When oil is hot, carefully add a few pastel at a time (do not overcrowd). Fry each (2-3 minutes per side) until golden and crisp. They should blister slightly and puff. Flip once for even cooking. braziliangrub.com
-
Using a slotted spoon, remove the pastel from oil and drain on paper towels to remove excess oil. Let them rest for 1–2 minutes.
-
Serve immediately if you like them hot and brilliant crisp. They are best fresh.
6. Serve & Enjoy
-
Serve the beef pastel hot, with condiments such as ketchup, mustard, hot sauce, or lime wedges on the side. At Brazilian fairs you might have caldo de cana (sugar-cane juice) alongside. Reddit
-
For a casual snack or appetizer, smaller size pastéis are great. For a main course, serve 2-3 per person alongside a salad or rice & beans.
-
If they sit too long, the pastry may soften — for maximum crispness serve right away.
Serving Suggestions & Pairings
-
Serve as a snack/appetizer at a party: Miniature size pastéis (3-4″ squares) are ideal.
-
As a light meal: 2–3 per person with side of fresh salad (e.g., mixed greens, tomato, cucumber) or simple rice & beans for a Brazilian twist.
-
Pair with a cold beer (lata / can) or fresh sugar-cane juice (caldo de cana) for authenticity.
-
Provide dipping sauces: spicy chilli-garlic sauce, lime-chilli mayo, or a tangy vinaigrette.
-
For make-ahead: Fry ahead, then reheat briefly in a hot oven (425 °F/220 °C for ~5 minutes) to regain crispness before serving.
Storage & Reheating
-
You can prepare the dough, filling and even assemble pastéis ahead of time and keep them uncooked in the fridge for up to ~24 hours.
-
After frying, best consumed hot for maximum crispiness. If you have leftovers, store in a loose container (so pastry doesn’t steam) and re-crisp in an oven or air fryer.
-
Reheating tip: Preheat oven at ~400 °F (200 °C), place pastel on rack and heat ~5–7 minutes until warmed and crisped. Avoid microwave as it will make pastry soggy.
-
Avoid freezing after frying; the texture degrades. You may freeze assembled un-fried pastéis (freeze on tray then transfer to freezer bag), then fry from frozen (adjust frying time).
Tips & Troubleshooting
-
Dough too thick → The hallmark of a great pastel is ultra-thin dough. If your pastéis feel doughy, roll thinner. The addition of cachaça (or vodka) helps crispness by lowering gluten formation and increasing blistering. Flavor365
-
Filling too wet → If the beef mixture contains too much moisture, the pastry will soak or burst. Ensure beef is well-browned and excess liquid evaporated.
-
Pastéis bursting in oil → Ensure edges are well sealed, dough isn’t too stretched, and oil is hot enough (~180 °C). Vent holes help.
-
Oil too cool → Pastry may absorb oil and become greasy. Maintain oil temp properly and don’t overcrowd.
-
Oil too hot → Dough may brown too fast, filling may not heat through. Monitor carefully.
-
Pastel not blistering or crisping → Roll dough thinner, ensure good oil temp, use cachaça/acid in dough for crisp effect.
-
Seal edges properly → Use fork press and moisten edge if dry to ensure filling doesn’t leak.
-
Time for a snack → Pastéis are best immediately fresh; crispness fades as they lose heat.
Variations & Customisations
-
Other fillings: Chicken (frango), shrimp (camarão), heart of palm (palmito), pizza style (cheese/tomato/oregano), sweet versions (banana + cinnamon + sugar) are all common. Sabor Brasil+1
-
Mini or large size: Roll dough thinner and cut smaller for canapé size, or larger for hearty portion.
-
Baked version: While not traditional, you can bake assembled pastéis in oven (e.g., 425 °F until golden) for a lighter version, though you’ll lose some crispness.
-
Spice it up: Add chilli flakes, smoked paprika or chopped jalapeño to the beef filling for added heat.
-
Cheese addition: In the beef filling add shredded mozzarella or cheddar for gooey interior.
-
Herbs: Add chopped parsley, cilantro or green onion to filling for brightness.
-
Gluten-free adaptation: Use gluten-free flour blend, adjust water accordingly; note texture will differ.
-
Vegetarian version: Use seasoned mushrooms, spinach & cheese instead of beef.
Why This Works
-
The dough recipe with oil + spirit (cachaça/ vodka) yields pastry that puffs and blisters in hot oil—giving the characteristic feather-light crisp shell.
-
Ground beef filling is rich in flavour, but by cooking out moisture and adding olives/hard-boiled egg you get texture and depth—these are common in authenticity. Sabor Brasil+1
-
Rolling thin ensures crispy shell, minimal dough-to-filling ratio, and prevents heaviness.
-
Sealing and frying in hot oil quickly yields crisp shell and cooked filling, typical of street-food pastéis. braziliangrub.com
Full Consolidated Recipe
Makes: ~12 pastéis (rectangles roughly 7×14 cm)
Prep Time: ~45 minutes (including dough rest)
Cook Time: ~15–20 minutes for filling + ~10-12 minutes frying
Total Time: ~1 hour
Ingredients
Dough:
-
3 cups all-purpose flour
-
1 Tbsp vegetable oil
-
1 Tbsp cachaça (or vodka)
-
1 tsp salt
-
~¾–1 cup warm water (adjust)
-
(Optional) 1 egg
-
(Optional) 1 tsp baking powder
Filling: -
1 lb ground beef
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
1/4–1/3 cup chopped green olives (optional)
-
2 hard-boiled eggs, chopped (optional)
-
Salt & freshly ground pepper to taste
-
2 Tbsp oil for sautéing
Frying: -
Vegetable oil for deep-frying (enough for ~2 inches/5 cm depth)
Serving Suggestions: -
Ketchup, mustard, hot sauce, lime wedges
-
Sugar-cane juice (caldo de cana) if you can source it
Instructions
1. Make Dough:
a. In a bowl mix flour + salt (+ baking powder if using).
b. Add oil and cachaça; gradually add warm water (and egg if using) and mix until dough comes together.
c. Turn onto floured board and knead ~3-4 minutes until smooth and elastic.
d. Wrap or cover and let rest ~30 minutes.
2. Prepare Filling:
e. Heat oil in skillet; sauté onion until soft. Add garlic, cook 30 sec.
f. Add ground beef, cook until browned; drain excess fat.
g. Season with salt & pepper; stir in olives and chopped eggs if using. Remove from heat and let cool.
3. Roll & Cut Dough:
h. On floured surface roll dough extremely thin (~1–2 mm if possible).
i. Cut into rectangles (~7×14 cm) or preferred shape.
4. Fill & Seal:
j. Place ~1 Tbsp cooled filling in centre of each dough piece.
k. Fold over (half-moon or rectangle), press edges, then seal edge with fork. Moisten edge if needed.
l. Optionally make small vent holes.
5. Fry Pastéis:
m. Heat oil to ~350 °F (180 °C).
n. Fry pastéis in batches, ~2–3 minutes per side until golden, blistered and crisp.
o. Remove with slotted spoon, drain on paper towels.
6. Serve:
p. Present hot. Serve with condiments and optionally sugar-cane juice.
Final Thoughts
This Brazilian Beef Pastel recipe brings the flavour-packed, crisp, fried pastry you’d find at a feira right into your kitchen. It’s fun to make (rolling, cutting, filling) and even more fun to eat.
Whether you serve them as appetizers, party snacks or a casual meal, the crisp shell and savoury beef filling deliver. You’ll love the golden crackle as you bite into it, the warm beef-and-olive-scented interior, and the versatility of the format.
If you like, I can also provide a printable version (with metric/imperial conversions) or a vegetarian and cheese-filled pastel variant with full instructions. Would you like that
0 commentaires:
Enregistrer un commentaire