Brazil’s vibrant street food scene is a treasure trove of flavors, and pastel is undoubtedly one of its shining stars. This crispy, deep-fried pastry, bursting with savory fillings, is a beloved treat enjoyed by Brazilians of all ages. If you’re searching for “Brazil Food Near Me” and yearning for an authentic taste of Brazil, look no further than the incredible pastel. While finding Brazilian food restaurants nearby might be a delicious adventure, learning to make pastel at home is a fantastic way to bring the heart of Brazilian cuisine right to your kitchen.
For those unfamiliar, pastel is Brazil’s answer to the perfect savory snack. Imagine a super crispy, thin dough enveloping a variety of mouthwatering fillings, deep-fried to golden perfection. It’s the kind of food that’s simply irresistible, and once you try it, you’ll understand why Brazilians are so passionate about it.
Pastel is everywhere in Brazil. You’ll find it sizzling at the bustling feiras (farmers markets), dedicated pastelarias (pastel shops), laid-back beach kiosks, and lively bars. It’s a staple snack that pairs perfectly with a chilled glass of beer or a refreshing caldo de cana (fresh sugar cane juice). While sweet fillings exist, the savory options are where pastel truly shines. Today, we’ll explore three classic and incredibly popular fillings: savory ground beef, creamy hearts of palm, and simple, melty cheese. Get ready to embark on a culinary journey that will make you feel like you’ve discovered authentic “brazil food near me,” all from the comfort of your home!
What Exactly is Brazilian Pastel?
Think of pastel as a close cousin to the empanada, but with a uniquely Brazilian twist. Yes, they both feature dough and fillings, but pastel takes crispiness to a whole new level. The dough is incredibly thin and airy, creating a delightful crunch with every bite that sets it apart from its Argentinian relative.
Making pastel dough at home might seem daunting, but it’s surprisingly straightforward. The recipe calls for simple ingredients: flour, salt, water, oil, vinegar, and the secret weapon – cachaça. This Brazilian sugarcane liquor is key to achieving that signature light and crispy texture. Don’t worry about the alcohol content; it cooks off during the high-temperature frying process, making it safe for everyone to enjoy.
The key to perfect pastel dough lies in kneading. You’ll want to knead it until it becomes smooth and elastic, no longer sticky to your hands or the countertop. This ensures you can roll it paper-thin, resulting in maximum crispiness when fried. If you’re short on time, store-bought empanada dough or wonton wrappers can be used as a shortcut, although the homemade dough truly elevates the experience.
A Glimpse into Pastel History
The origins of pastel are fascinating, with two main theories floating around. One theory suggests that Chinese immigrants in Brazil adapted their egg rolls using local Brazilian ingredients, giving birth to the pastel we know today. The other theory credits Japanese immigrants, drawing inspiration from their traditional gyoza dumplings.
Regardless of its exact origin, it’s widely acknowledged that Japanese immigrants played a pivotal role in popularizing pastel throughout Brazil. After World War II, many Japanese immigrants sought refuge in Brazil. To blend in and avoid post-war prejudice, they opened pastelarias, establishments that were previously more commonly associated with Chinese immigrants. This clever tactic helped them establish themselves while introducing and popularizing this now-iconic Brazilian street food.
Endless Pastel Filling Possibilities
The beauty of pastel lies in its versatility. Beyond the classic beef, hearts of palm, and cheese fillings we’re focusing on, the possibilities are truly endless. Think about other popular Brazilian flavors: chicken with creamy catupiry cheese, pizza-style with cheese, tomato and oregano, savory cod (bacalhau), dried beef (carne seca), shrimp, or even sweet combinations like guava and cheese or dulce de leche. There’s even the jokingly named pastel de vento (“wind pastel”), referring to a pastel with barely any filling – something you definitely want to avoid!
In modern Brazilian cuisine, you’ll also find gourmet pastel variations popping up everywhere. Restaurants and bars are constantly innovating, offering fillings like four-cheese blends, feijoada (Brazilian black bean stew), stroganoff, octopus, artichoke and brie, and even dessert pastels filled with brigadeiro (Brazilian chocolate fudge) or Nutella. No matter the filling, pastel is almost always served with a side of fiery hot sauce for an extra kick.
Pastel is also a brilliant way to get creative with leftovers. Got some cooked chicken, shredded beef, or roasted vegetables in the fridge? They can all be transformed into delicious and unique pastel fillings!
Freezing and Enjoying Later
While freshly fried pastel is undeniably the best, you can absolutely freeze them for future cravings. To freeze pastéis, assemble them as instructed, then lay them in a single layer on a baking sheet lined with parchment paper. Cover them with plastic wrap and freeze until solid. Once frozen, transfer them to a zip-top bag for up to 3 months.
When you’re ready to enjoy, simply deep fry the frozen pastéis directly from the freezer! The key is to ensure your oil isn’t too hot, or the outside will brown too quickly while the inside remains frozen. Fry them at a moderate temperature until golden brown and crispy all the way through.
Brazilian pastel is a fantastic dish for any occasion. Whether you’re hosting a game day gathering, having friends over for drinks, or simply want a satisfying snack for the family, pastel is always a crowd-pleaser. It’s a taste of “brazil food near me” that you can create and enjoy whenever the craving strikes.
Brazilian Pastel – 3 Fillings Recipe
Yields: 30 pastéis
Prep time: 45 minutes
Cook time: 20 minutes
Total time: 1 hour 5 minutes
Author: Olivia’s Cuisine
Rating: 5 stars from 1 review
Ingredients
Pastel Dough:
- 3 cups all-purpose flour, plus extra for dusting
- 1 tablespoon salt, or to taste
- 1 cup warm water
- 1 tablespoon vegetable oil
- 1 tablespoon white wine vinegar
- 1 tablespoon cachaça
- Vegetable oil, for deep frying
Ground Beef Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely minced
- ½ pound ground beef
- Salt and freshly ground black pepper, to taste
- ⅓ cup sliced olives
- ⅓ cup chopped fresh parsley
Creamy Hearts of Palm Filling:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, finely minced
- ¼ cup all-purpose flour
- 1 cup milk
- ½ cup tomato sauce
- 1 (14-ounce) can hearts of palm, roughly chopped
- ⅓ cup sliced olives
- Salt and pepper, to taste
- ¼ cup chopped fresh parsley
Cheese Filling:
- 8 ounces cheese (mozzarella, cheddar, provolone, or your favorite), sliced or cubed
Instructions
Make the Dough:
- In a large bowl, whisk together the flour and salt. Create a well in the center and add warm water, vegetable oil, white wine vinegar, and cachaça. Mix with your hands until just combined.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic and no longer sticky.
- Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
Prepare Ground Beef Filling:
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add ground beef and cook, breaking it apart with a wooden spoon. Let the beef brown without stirring for a few minutes to develop flavor.
- Break the beef into smaller pieces and continue browning, allowing any released liquid to evaporate completely to prevent soggy pastéis.
- Season with salt and pepper to taste. Stir in sliced olives and chopped parsley. Remove from heat and set aside to cool.
Prepare Creamy Hearts of Palm Filling:
- In the same skillet, melt olive oil and butter over medium-high heat. Add onion and cook until softened, about 2 minutes. Add garlic and cook for 1 minute more until fragrant.
- Sprinkle in flour and stir to combine. Gradually whisk in milk until smooth. Cook, stirring constantly, until the mixture thickens into a creamy sauce.
- Stir in tomato sauce, chopped hearts of palm, and sliced olives. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley. Set aside to cool.
Assemble the Pastéis:
- Divide the rested dough in half. On a lightly floured surface, roll out one half of the dough as thinly as possible (about a 9×12-inch rectangle) without tearing.
- Use a 4-inch round cookie cutter (or desired shape) to cut out dough circles. Place circles on a parchment-lined baking sheet.
- Place a couple of tablespoons of your chosen filling (beef, hearts of palm, or cheese) in the center of each dough circle.
- Fold the dough over to form a semi-circle, enclosing the filling. Press the edges firmly to seal. Use a fork to crimp the edges all around, ensuring a tight seal.
- Repeat with the remaining dough and fillings.
Fry the Pastéis:
- Heat vegetable oil in a deep saucepan or deep fryer to 350°F (180°C). Use a deep fry thermometer to monitor the temperature.
- Carefully fry pastéis in batches of 3-4, being careful not to overcrowd the pan, for 2-3 minutes per side, or until golden brown and crispy. Flip once during frying.
- Remove pastéis with a slotted spoon or strainer ladle and place them on paper towels to drain excess oil.
- Serve immediately and enjoy your homemade taste of “brazil food near me”!
Recipe Notes
- Filling amounts may vary depending on pastel size. Extra filling can be frozen or used to make more pastéis. Hearts of palm filling is also delicious in empadinhas (Brazilian savory pastries).
- Pastéis can be cut into rectangles (classic street style) or half-circles (smaller bar style).
- A little cold water can help seal the dough edges, but crimping with a fork is essential to prevent them from opening during frying.
Nutrition Information
Serving: 1 pastel, Calories: 146kcal, Carbohydrates: 15g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 361mg, Potassium: 321mg, Fiber: 1g, Sugar: 3g, Vitamin A: 226IU, Vitamin C: 3mg, Calcium: 76mg, Iron: 1mg
(Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Recommended Equipment:
Categories: Appetizers, Brazilian Food, Game Day, Party, Snacks
Published by Olivia Mesquita on July 13, 2018, Updated August 25, 2021
