Of course! The Brazilian Beef Pastel (pronounced pahs-TEL) is a beloved street food and snack in Brazil. It’s a deep-fried, half-moon pastry with a thin, flaky crust and a savory filling, most famously seasoned ground beef.
Think of it as a Latin American empanada, but with a uniquely crisp and shatteringly flaky shell.
Here is a classic and authentic recipe you can make at home.
Authentic Brazilian Beef Pastel
This recipe breaks down the process into making the flavorful filling and the simple, workable dough that fries up perfectly crisp.
Yields: About 12-14 pastéis
Prep Time: 1 hour (including filling cooling)
Cook Time: 20-30 minutes (frying in batches)
Inactive Time: 30 minutes (dough resting)
Ingredients
For the Dough:
· 3 cups all-purpose flour, plus more for dusting
· 1 teaspoon salt
· 1 tablespoon cachaça or vodka (see note below)
· 1 tablespoon white vinegar
· 1 large egg
· ½ cup warm water (more if needed)
· 4 tablespoons unsalted butter, melted and slightly cooled
· 1 tablespoon (15g) solid vegetable shortening or lard (traditional for flakiness)
For the Beef Filling (Recheio):
· 1 tablespoon olive oil
· 1 small onion, finely chopped
· 2 cloves garlic, minced
· ½ pound ground beef (80/20 is best)
· 1 small tomato, seeded and finely chopped
· 2 tablespoons chopped green olives
· 2 tablespoons raisins (optional, but traditional)
· 3 tablespoons chopped fresh parsley
· Salt and black pepper to taste
· 1 hard-boiled egg, chopped (optional, classic addition)
Instructions
Part 1: Make the Dough
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Create a Well: Make a well in the center of the flour. Add the melted butter, solid shortening, egg, cachaça/vodka, and vinegar into the well.
- Mix Gradually: Using a fork, start mixing the wet ingredients in the center, gradually incorporating the flour from the sides.
- Add Water & Knead: Slowly add the warm water, mixing until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5-7 minutes until you have a smooth and pliable dough. It should be soft but not sticky. If it’s too dry, add a teaspoon more water.
- Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
Part 2: Make the Filling
- Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Sauté the onion until soft and translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- Cook the Beef: Add the ground beef, breaking it up with a spoon. Cook until fully browned. Season generously with salt and pepper.
- Finish the Filling: Add the chopped tomato and cook for 2-3 minutes until it softens. Stir in the olives, raisins (if using), and parsley. Cook for one more minute. Taste and adjust seasoning.
- Cool Completely: Remove the filling from the heat and transfer it to a bowl. It is crucial to let the filling cool completely before assembling. Stir in the chopped hard-boiled egg at this stage if using. You can speed this up by spreading it on a plate and placing it in the refrigerator.
Part 3: Assemble and Fry
- Divide the Dough: After resting, divide the dough into two equal parts. Keep one covered while you work with the other.
- Roll the Dough: On a lightly floured surface, roll the dough out as thinly as possible—aim for about 1/16th of an inch (1-2 mm) thick. The thinner, the better!
- Cut Circles: Use a bowl or a large round cutter (about 5-6 inches in diameter) to cut out circles of dough. Re-roll the scraps to make more circles.
- Fill and Seal: Place about 1 ½ to 2 tablespoons of the cooled filling in the center of one half of each dough circle.
· Moisten the edges: Use your finger or a brush to lightly wet the edges of the circle with water.
· Fold and Seal: Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
· Crimp the Edge: For the classic pastel look, use a fork to press down and crimp the sealed edges firmly. This ensures they don’t open during frying. - Fry to Perfection:
· In a deep, heavy-bottomed pot or Dutch oven, heat 2-3 inches of neutral oil (like canola, vegetable, or soybean oil) to 350-365°F (175-185°C).
· Carefully slide 2-3 pastéis into the hot oil at a time. Do not overcrowd the pot.
· Fry for 2-4 minutes per side, flipping once, until they are puffed up and a deep golden brown.
· Remove with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps them crisp). Avoid paper towels, as they can make the bottom soggy.
Crucial Tips for Authentic Results
· The Secret to a Flaky, Blistered Crust: The combination of vodka/cachaça, vinegar, and solid fat is key. The alcohol and acid inhibit gluten formation, preventing a tough crust. The solid shortening creates tiny pockets of steam, leading to incredible flakiness. Cachaça (Brazilian sugarcane liquor) is traditional, but vodka works perfectly.
· Filling Must Be Cool: A hot filling will steam and make the dough soggy, and it can cause the pastel to burst open in the oil.
· Roll the Dough THIN: Don’t be shy. The dough should be almost translucent in spots before you fill it. This is what gives it that signature delicate crunch.
· Seal Tightly: A good seal is non-negotiable. The crimping with a fork is both decorative and functional.
· Oil Temperature is Key: If the oil is too cool, the pastel will absorb oil and be greasy. If it’s too hot, the outside will burn before the inside is cooked.
Serving Suggestions
Serve your pastéis immediately, while they’re hot and crisp! They are traditionally served with:
· Molho de Pimenta: A simple Brazilian hot sauce made of mashed chili peppers, lime juice, and vinegar.
· A cold, frosty beer or guaraná (a popular Brazilian soda).
· A simple vinaigrette salsa (onions, tomatoes, vinegar, and herbs).
Enjoy your homemade taste of Brazilian street food