Brazilian Pastel - Delicious Street Food

Brazilian Pastel is a traditional deep-fried pastry, stuffed with delicious fillings. It is particularly popular in São Paulo and the surrounding regions. The pastry is crispy and can be stuffed with mince meat, shredded chicken, melted cheese, etc. For our sweet lovers, you can also enjoy this pastry with a chocolate or caramel filling!

Join us below and learn how to make this incredible Brazilian Street Food!

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Brazilian Pastel with Mince Meat Cheese & Shredded Chicken Cheese Fillings

Makes 25-30 Pastels

Prep Time: 30 mins

Rest Time: 15 mins

Cook Time: 15 mins

PASTRY INGREDIENTS:

500g all purpose flour (100g extra if needed)

400mL water

2tbsp oil

1tbsp salt

50mL Cachaca (or rum)

MINCE MEAT FILLING INGREDIENTS:

500g beef mince meat

1/2 diced onion

2 cloves of chopped garlic

2tbsp oil

2tbsp tomato sauce

50g green olives sliced

300g mozzarella

SHREDDED CHICKEN FILLING INGREDIENTS:

2 chicken breasts

1/2 diced onion

2 cloves of chopped garlic

2tbsp oil

2 tbsp tomato paste

PASTRY INSTRUCTIONS:

1. In a medium-large bowl, mix flour and salt well.

2. Open a hole in the middle of the flour and pour in the water, knead the water into the flour with your hands.

3. Add the cachaca (or rum) and continue kneading the dough.

4. Knead the dough, on a smooth & floured surface, until smooth and the dough has stopped sticking to your hands.

5. Leave the dough to rise for 15 minutes covered with a damp cloth or cling wrap in a warm area.

6. Using a pasta machine, open the dough as thin as you can, without breaking the dough. If you don't have a pasta machine, a pin roller also works fine.

FILLING INSTRUCTIONS:

7. In a large pot, add the chicken breasts and cover with water. Add some seasoning such as; oregano, salt and pepper.Turn stove onto a high heat and let the chicken boil for about 20 minutes.

8. While waiting for the chicken to boil, place onions and garlic into a frying pan with a dash of olive oil.

9. Fry beef mince meat until fully cooked.

10. Add tomato paste and olives.

11. The chicken should be ready now, strain the water from the pot and shred the chicken by shaking the pot up and down with the lid on and a tea-towel over the top.

12. Add tomato paste and olives to the chicken.

13. Set the pots aside in your assembly area and go back to your pastry.

ASSEMBLY & COOKING INSTRUCTIONS:

14. Cut the opened dough with a Dovy Knife up to 30cm high and 10cm wide, to be the size of a fair pastry.

15. Fill half of the dough with either mince meat or shredded chicken and add cheese. Make sure you leave a 2cm gap around the edges, so you can close the dough and don't add too much filling.

16. Fold the dough in half and seal the edges closed with a fork.

17. After assembling all of your pastries with your fillings, fry in hot oil for 2 mins on each side or until golden brown.

18. Enjoy!

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