Pastel (Brazilian Savory Pastry) Recipe

• 2 cups all-purpose flour
• 1 tablespoon cachaça (Brazilian sugarcane spirit) or vodka
• 1 tablespoon white vinegar
• 1/2 teaspoon fine sea salt
• 2 tablespoons unsalted butter, melted
• 3/4 cup warm water (more if needed)
• 1 large egg yolk (for dough enrichment)
• 1/2 pound ground beef (80/20 blend)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup green olives, pitted and chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt (for filling)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup mozzarella cheese, shredded
• Vegetable oil, for deep frying (about 4 cups)

Pastel Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 2 tablespoons melted unsalted butter, 1 tablespoon cachaça (or vodka), 1 tablespoon white vinegar, and 1 large egg yolk to the flour mixture.
3. Gradually pour in 3/4 cup warm water, mixing with your hands until a shaggy dough forms. If the dough is too dry, add more water, 1 tablespoon at a time, until it comes together.
4. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
6. While the dough rests, heat a skillet over medium heat and add the ground beef.
7. Cook the beef, breaking it up with a spoon, until it is no longer pink, about 4 minutes.
8. Add the finely diced onion and minced garlic to the skillet and cook for 2 more minutes, stirring frequently.
9. Stir in the chopped green olives, fresh parsley, smoked paprika, ground black pepper, kosher salt, and red pepper flakes (if using). Cook for 1 more minute, then remove from heat and let the filling cool to room temperature.
10. Once cooled, mix in the shredded mozzarella cheese until evenly distributed.
11. Divide the rested dough into 8 equal pieces and roll each piece into a ball.
12. On a lightly floured surface, roll each ball into a thin rectangle or oval, about 1/16 inch thick and 6 inches wide.
13. Place 2 to 3 tablespoons of the beef and cheese filling on one half of each dough piece, leaving a 1/2-inch border around the edge.
14. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal.
15. Crimp the edges with a fork to ensure a tight seal and prevent leaking during frying.
16. Pour about 4 cups of vegetable oil into a deep, heavy-bottomed pot and heat to 350°F (175°C).
17. Carefully lower 2 to 3 pastéis at a time into the hot oil, frying for 2 to 3 minutes per side, or until golden brown and crisp.
18. Use a slotted spoon to transfer the fried pastéis to a plate lined with paper towels to drain excess oil.
19. Let the pastéis cool for a few minutes before serving, as the filling will be very hot.