- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 560 kcal
Quick summary
“Fried pastel with crispy dough and melted cheese filling, ideal for afternoon snacks and practical family appetizers. The preparation is quick, requiring only the assembly of the disks with secure closing and frying at a controlled temperature.”
What you need to know
- Sealing the edges with a fork prevents the cheese from escaping during frying.
- Oil at 180°C ensures a crispy and golden batter without soaking in grease.
- The standardized cutting of the dough discs ensures even cooking of all units.
Ingredients
Main
- 500g of pastel dough
- 300g of Minas cheese or grated mozzarella
- 1 egg yolk (for brushing)
- Oil for frying
Instructions
Principal
- On a clean surface, roll out the pastry dough.
- With a cutter or a glass, cut circles of dough.
- Place a portion of the cheese in the center of each circle.
- Fold the dough in half, forming a semicircle.
- Press the edges with a fork to seal well.
- In a pan, heat the oil over medium heat.
- Brush the pastries with the egg yolk to give a shine.
- Fry the pastries until golden brown, about 3 to 5 minutes on each side.
- Remove and place on paper towels to absorb excess oil.
- Serve hot and enjoy!
Chef's tips
- Keep the dough at room temperature for 10 minutes before opening so it doesn't crack.
- Do not overfill to allow a perfect fold without cheese touching the edges.
- Brush a very thin layer of egg yolk so it doesn't burn in the oil before the dough browns.
Variations
- Add dried oregano and tomato cubes to the cheese to obtain the characteristic pizza flavor.
- Mix drained corn or chopped black olives with the grated cheese before closing.
- Bake the pastéis in a preheated oven at 200°C for 18 minutes on a greased baking sheet as an alternative baked version.
Substitutions
- Mozzarella or Minas cheese can be replaced by prato cheese, coalho, or grated provolone.
- The ready-made pastel dough can be replaced by homemade dough based on flour and cachaça.
- The egg yolk for brushing can be omitted when frying or swapped for water to moisten the edge.
How to store
Store the fried pastéis in a closed container with paper towels under refrigeration for up to 2 days. Reheat in the oven at 180°C for 8 minutes or in the air fryer, avoiding the microwave which softens the crust.
Can it be frozen?
Freeze the pastéis while still raw right after closing the edges. Arrange on a baking sheet for 2 hours until hardened and store in proper bags for up to 3 months. Fry directly from frozen in oil at 170°C for about 5 to 6 minutes.
What to serve with
Serve with fresh finely chopped vinaigrette, house hot sauce, and slices of Persian lime. Accompanied by cold sugarcane juice, soda, or natural citrus fruit juices.
Frequently asked questions
What is the ideal oil temperature for frying pastel?
The oil should be between 180°C and 190°C. A practical test without a thermometer is to place a small piece of raw dough in the pan: it should hiss and rise to the surface in about 2 seconds without darkening immediately.
Can I prepare these pastéis in the air fryer?
Yes, brush the assembled pastries with olive oil or egg yolk and bake in the air fryer basket preheated to 190°C for 8 to 10 minutes, turning halfway through until golden brown evenly.
Why does Minas cheese release liquid inside the pastel?
Fresh Minas cheese contains a high content of whey and moisture. To avoid excess water inside the pastel, use aged standard Minas cheese or drain and dry the slices well on paper towels before grating.
How do I prevent the cheese from bursting during frying?
Lightly moisten the inner edge of the dough with the tip of your finger dipped in water before folding, press with your fingers, and then seal firmly with the tines of a fork, ensuring no air bubbles remain inside.
