Brazilian Beef Pastel
These crispy, savory pastries are a popular Brazilian street food, perfect as a snack or appetizer. Flaky dough encases a flavorful ground beef filling with olives and onion. They are deep-fried until golden brown and served hot.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 737 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 0.5 tspsalt
- 1 pcsegg, large
- 2 tbspvegetable oil
- 80 mlwater, warm
filling
- 250 gground beef, lean
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 1 tbsptomato paste
- 0.25 cupblack olive, pitted and sliced
- 2 tbspparsley, fresh, chopped
- 0.5 tspcumin, ground
- 0.5 tsppaprika, smoked
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
frying
- 4 cupvegetable oil, for frying
Equipment
slotted spoon · deep pot · paper towels · rolling pin · fork · large bowl · wire rack · skillet
The method
Step by step
- 1
In a large bowl, combine all-purpose flour and salt for the dough.
About 1 min
- 2
Add the egg, vegetable oil, and warm water to the flour mixture.
About 1 min
- 3
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 1 min
- 4
Knead the dough for about 5-7 minutes until it is smooth and elastic.
About 7 min
- 5
Wrap the dough in plastic wrap and let it rest at room temperature while you prepare the filling.
About 15 min
- 6
Heat a tablespoon of vegetable oil in a large skillet over medium heat.
About 1 min
- 7
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
About 5 min
Cook’s note: Drain any excess fat if necessary.
- 8
Stir in the chopped yellow onion and minced garlic, and cook for another 3-4 minutes until softened and fragrant.
About 4 min
- 9
Add the tomato paste, sliced black olives, cumin, paprika, salt, and black pepper to the beef mixture.
About 1 min
- 10
Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld.
About 3 min
- 11
Remove from heat and stir in the fresh parsley.
About 1 min
- 12
Divide the rested dough into 8-10 equal pieces.
About 1 min
- 13
On a lightly floured surface, roll each piece of dough into a thin circle, about 15 cm (6 inches) in diameter.
About 5 min
Cook’s note: The thinner the dough, the crispier the pastel.
- 14
Place a spoonful of the beef filling on one half of each dough circle, leaving a small border.
About 2 min
Cook’s note: Do not overfill.
- 15
Fold the other half of the dough over the filling to create a half-moon shape.
About 1 min
- 16
Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.
About 2 min
Cook’s note: A good seal prevents the filling from escaping during frying.
- 17
Heat the vegetable oil for frying in a deep pot or Dutch oven to 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 18
Carefully fry the pastels in batches for 2-3 minutes per side, or until golden brown and crispy.
About 8 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy pastels.
- 19
Remove the fried pastels with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 20
Serve immediately while hot.
Per serving
Nutrition
- Calories
- 736.5kcal
- Protein
- 19.6g
- Carbs
- 53.4g
- Fat
- 49.5g
- Fibre
- 3g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pastels in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until crispy and heated through.
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