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Delicious Pastel de Feira: The Taste of the Streets of Brazil

Name: Delicious Pastel de Feira: The Taste of the Streets of Brazil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Dough:; 500g all-purpose flour; 1/2 teaspoon salt; 2 tablespoons oil; 1/2 cup of warm water; Meat filling:; 300g of ground beef; 1 chopped onion; 1 chopped tomato; Salt and pepper to taste; Cheese filling:; 300g of grated mozzarella cheese

Por

Master Receita Solta

Delicious Pastel de Feira: The Taste of the Streets of Brazil

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories1050 kcal

Resumo para quem tem pressa

"The pastel de feira is a symbol of Brazilian street food, famous for its thin, crackling dough full of bubbles formed by the thermal shock of hot oil. The classic recipe takes wheat flour, warm water, oil, and salt. The dough rolled to a millimeter thickness receives fillings of well-sautéed ground meat or grated mozzarella cheese. Sealed with a fork to close the edges, the pastel is deep-fried until it puffs up and browns evenly."

Delicious Pastel de Feira: The Taste of the Streets of Brazil

O Que Você Precisa Saber

- Roll out the dough with the rolling pin until it reaches an almost translucent thickness of 1 millimeter to form crispy bubbles. - Press the edges firmly with the tines of a fork to prevent the cheese or steam from escaping into the oil. - Frying in abundant oil at 180°C, continuously basting the top with a skimmer to make the bubbles rise.

Ingredients

Main Course

Dough:
500g all-purpose flour
1/2 teaspoon salt
2 tablespoons oil
1/2 cup of warm water
Meat filling:
300g of ground beef
1 chopped onion
1 chopped tomato
Salt and pepper to taste
Cheese filling:
300g of grated mozzarella cheese

Instructions

Main Course

In a bowl, mix the flour and salt. Add the oil and warm water, mixing until a homogeneous dough is formed.

Let the dough rest for 15 minutes.

Meanwhile, prepare the filling: in a saucepan, sauté the onion until golden.

Add the ground beef and cook until well browned. Season with salt and pepper and set aside.

For the cheese filling, just grate and reserve.

Roll out the dough on a floured surface with a rolling pin until it is very thin.

With a cutter or a lid, cut the dough into circles.

Place the chosen filling in the center of each circle and fold in half, pressing the edges to seal.

Heat the oil in a skillet and fry the pastéis until they are golden and crispy, about 3-4 minutes on each side.

Drain on paper towels and serve hot.

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Chef Tips

- Add a tablespoon of cachaça or white vinegar to dough during kneading to help bubbles form. - The ground meat filling must be completely cold and dry; excess broth moistens the dough and causes tears. - Keep the open dough covered with plastic wrap so that the ambient air does not dry out the ends before closing.

Variations

- Special meat pastel: incorporate sliced green olives and chopped boiled eggs into the cold ground meat filling. - Pizza pastel: combine grated mozzarella cheese with thin slices of seedless tomato and dried oregano. - Banana sweet pastry: fill the dough with slices of silver banana and sprinkle sugar and cinnamon before closing and frying.

Substitutions

- The soybean oil in the dough can be substituted with melted lard or neutral-flavored corn oil. - The mozzarella cheese can be swapped for coarsely grated cured minas cheese, prato cheese, or coalho cheese. - The ground patinho beef can be substituted with shredded dried beef, sautéed chopped hearts of palm, or escarole with cheese.

How to Store

Fried pastéis should be consumed immediately. The raw stuffed dough can be kept in the refrigerator, separated by plastic wrap, for up to 24 hours before frying.

Can You Freeze It?

Freeze the raw assembled and closed pastéis, separated by plastic sheets, for up to 60 days at 18°C below zero. Fry them straight from the freezer in oil at 170°C without needing to thaw first.

What to Serve With

Serve hot with the classic cold sugarcane juice with lemon, homemade tomato and onion vinaigrette in small cubes, and spicy red pepper sauce.

Frequently Asked Questions

How to ensure the dough forms the characteristic bubbles of street food?

Roll the dough very thin (about 1 millimeter), add a tablespoon of alcohol or cachaça when kneading, and ladle hot oil over the pastel with a skimmer while it fries.

Why did the cheese pastel open during frying?

The steam from the melting cheese expands the edges. If the ends were not well pressed with a fork or if the filling touched the sealing line, the seam breaks in the heat.

Which oil is most appropriate for frying pastel?

Soy, corn, or cottonseed oils are ideal because they have a high smoke point (above 200°C), allowing the temperature to be maintained at 180°C without burning or transferring strange tastes.

Can I bake the pastel de feira in the oven?

It is not recommended with this dough. Formulated specifically for quick deep-frying, in the oven it dries out and becomes hard; for baked goods, prefer puff pastry or buttery doughs.