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In Brazil, no visit to a street fair or casual eatery is complete without biting into a warm, crispy pastel. This golden pastry, filled with various savoury delights, is a favourite snack across the country.
Fried to perfection, it offers a satisfying crunch on the outside and a soft, flavourful filling on the inside. Pastel isn’t just a quick bite, it’s a cultural experience, often shared with friends over a cold drink, embodying the spirit of Brazilian street food.
What Is a Brazilian Pastel?
Pastel is a deep fried Brazilian pastry, typically filled with a variety of ingredients such as seasoned ground beef, melted cheese, chicken, or even heartier fillings like shrimp or hearts of palm.
The pastry itself is made from a thin, dough that becomes crispy and flaky once fried, creating the perfect shell for the filling inside. It’s often served in rectangular or half-moon shapes, making it easy to hold and even easier to enjoy while on the go.
The beauty of pastel lies in its versatility. Some vendors get creative, offering sweet variations filled with chocolate or guava, but it’s the savoury versions that remain the most popular.
Whether filled with gooey cheese or a flavourful meat mixture, the contrast between the crispy exterior and the hot, savoury filling is what makes pastel an irresistible treat.
Ingredients and Taste
The dough for pastel is simple, typically made from flour, water, and a touch of oil or cachaça (Brazilian sugarcane liquor), which gives it its light, crisp texture. The fillings vary widely depending on the region and personal preference, but the classic options often include seasoned ground beef, shredded chicken, or mozzarella.
These fillings are seasoned with ingredients like onions, garlic, and spices to ensure every bite is bursting with flavour.
When fried, the dough becomes thin and crispy, almost like a shell that shatters slightly when you bite into it, revealing the warm, savoury goodness inside. The flavours are bold, but the balance of textures is what makes pastel stand out.
The golden, crunchy exterior contrasts beautifully with the soft, flavourful filling, creating an unforgettable bite. It’s the kind of food that keeps you coming back for more, whether you’re at a bustling street market or a small café.
A Taste of History
The origins of pastel are as diverse as Brazil itself. While many believe it has roots in the Chinese spring roll, brought over by Japanese immigrants in the early 20th century, others argue that it has a Portuguese influence due to the country’s colonization history. Over time, the recipe evolved into something distinctly Brazilian, becoming a beloved part of the country’s food culture.
Pastel first gained popularity in São Paulo, where it became a staple at local street markets and fairs, but its appeal quickly spread throughout the country.
Today, you can find pastel in nearly every corner of Brazil, from the bustling streets of Rio de Janeiro to small town fairs. It’s not just a snack, it’s a symbol of Brazil’s street food tradition, a dish that brings people together over shared flavours and a love for simple, satisfying food.
Brazilian Pastel (Brazilian Savoury Pastry) Recipe
Serves: 4 people
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon vegetable oil
- 1 tablespoon cachaça (Brazilian spirit) or vodka
- 1 teaspoon salt
- 1/2 cup warm water (adjust as needed)
- Vegetable oil for frying
Filling:
- 200g ground beef (or any preferred filling: cheese, chicken, etc.)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh parsley, chopped
- 100g mozzarella cheese (optional)
Directions
In a large mixing bowl, combine flour, salt, oil, and cachaça. Slowly add warm water while kneading the dough. Continue until it forms a smooth and elastic ball. Adjust water or flour if necessary. Cover with a cloth and let it rest for 30 minutes.
While the dough rests, heat a skillet over medium heat. Add the chopped onion and garlic, cooking until translucent. Add the ground beef, season with salt and pepper, and cook until browned. Stir in chopped parsley and remove from heat. Optionally, add cheese for a richer filling.
After resting, divide the dough into small portions. Roll out each piece on a floured surface until thin (about 1-2 mm). The thinner the dough, the crispier the pastel will be.
Cut the rolled dough into rectangles or circles, depending on your preference. Place a spoonful of the filling in the centre of each piece, leaving the edges clear.
Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal tightly, ensuring there are no gaps to prevent oil from seeping in during frying.
Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking, about 180°C (350°F).
Carefully drop the pastels into the hot oil, frying in batches if necessary. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve the crispy pastels hot with your favourite condiments, such as spicy sauce or lime wedges. This savoury snack pairs wonderfully with a cold drink and can be enjoyed as a snack or light meal.
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