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Crispy Brazilian Pastel Recipe Easy Homemade Snacks for Happiness

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A quick and easy recipe for crispy Brazilian pastels—fried dough pockets filled with savory ground beef and herbs, perfect for snacks or casual gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
  • ⅔ cup (160ml) warm water
  • 1 teaspoon lime juice (freshly squeezed, optional but recommended)
  • 8 ounces (225g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • ¼ cup (15g) chopped fresh parsley
  • Optional: ½ cup (50g) shredded mozzarella or queijo minas cheese
  • Vegetable or canola oil, enough for deep frying

Instructions

  1. Make the dough: In a large bowl, whisk together 2 cups all-purpose flour and ½ teaspoon salt. Add 1 tablespoon vegetable oil and 1 teaspoon fresh lime juice. Slowly pour in ⅔ cup warm water while stirring until a rough dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
  2. Prepare the filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic until translucent, about 3 minutes. Add 8 ounces ground beef, breaking it up, and cook until browned, about 7-8 minutes. Season with salt, pepper, and 1 teaspoon smoked paprika. Stir in chopped parsley and remove from heat. Let cool slightly. Mix in cheese if using.
  3. Roll out the dough: Divide rested dough into 6 equal pieces. Roll each piece on a floured surface as thinly as possible, about 1/8 inch (3 mm).
  4. Assemble the pastels: Cut rolled dough into 6-inch (15 cm) squares or circles. Place 1-2 tablespoons filling on one half, leaving a border. Fold dough over to form a pocket and press edges firmly with a fork to seal, avoiding air pockets.
  5. Heat oil: Pour vegetable oil about 2 inches (5 cm) deep into a deep skillet and heat to 350°F (175°C). Test by dropping a small dough piece; it should sizzle and float.
  6. Fry the pastels: Fry 2-3 pastels at a time for 2-3 minutes per side until golden brown and crispy. Turn gently with tongs or slotted spoon. Drain on paper towels or wire rack.
  7. Serve warm: Enjoy pastels fresh and hot. Keep warm in a low oven (200°F/90°C) if needed.

Notes

Let the dough rest for 20 minutes to relax gluten for easier rolling. Roll dough thin but not transparent to avoid tearing. Seal edges tightly with a fork and optionally brush with water or egg wash for better sealing. Maintain oil temperature at 350°F to avoid greasy or burnt pastels. Fry in batches to keep oil temperature steady. Let filling cool and drain excess liquid before assembling to prevent soggy dough. For a lighter version, bake at 400°F for 15-20 minutes, brushing with oil or egg wash.

Nutrition

Keywords: Brazilian pastel, crispy pastel, fried snacks, homemade snacks, ground beef pastel, easy snack recipe, Brazilian street food

Find it online: https://bouncybowl.com/crispy-brazilian-pastel-recipe-easy-homemade-snacks-for-happiness/