Brazilian Pastel - Tasty Recollections

Equipment

rolling pin or pasta machine

Ingredients

For the Dough

400 g all-purpose flour plus more as needed
200 ml warm water
1 tablespoon oil
1 tablespoon white vinegar I use apple cider vinegar
1 tablespoon cachaça¹ see notes
1 teaspoon salt or to taste

For the Filling

400 g mozzarella cheese shredded or sliced (or as much as you like)

Instructions

Make the Dough

In a large bowl, mix together the warm water, oil, vinegar, cachaça, and salt. Start adding the flour gradually, mixing as you go. Keep adding flour little by little until the dough comes together and no longer sticks to your hands.
400 g all-purpose flour, 200 ml warm water, 1 tablespoon oil, 1 tablespoon white vinegar, 1 tablespoon cachaça1, 1 teaspoon salt
Cover and let it rest for about 30 minutes.

Roll and Fill

Roll out the dough as thin as possible using a rolling pin or pasta machine (setting 4 on a KitchenAid, see notes).
Cut into rectangles or circles, fill with mozzarella cheese, and fold over.
400 g mozzarella cheese
Seal the edges with water and press with a fork.

Fry

Heat oil in a deep pan until hot but not smoking.
Fry pastéis a few at a time until golden and bubbly, flipping once.
Drain on paper towels. Serve hot!

Notes

1.Cachaça helps create that signature bubbly, dry texture. You can find it at LCBO in Canada. If you can’t find it, try using vodka—not quite the same, but worth experimenting.

2.Add flour gradually when kneading—don’t dump it all in at once.

3.Rolling tip: If using a pasta machine, dust the dough with flour each time to prevent sticking.

4.Shapes: Rectangles are classic for street fairs; half-moons are nostalgic and great for smaller batches.

5.Oil temp: The oil should sizzle when a pastel is dropped in. If it burns quickly, it’s too hot.

7.Seal well: Use a pastry brush and a fork to tightly crimp edges—this helps prevent leaks while frying.

8.Make it yours: Feel free to switch up the filling—try ground beef, hearts of palm, shrimp etc