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.