The pastel is a typical turnover pastry in Brazil, traditionally savory, and usually eaten as a snack. This popular dish can be found anywhere in the country, from convenience stores to bakeries, cafes and even specialized restaurants.
(Pictures: Diego Mandarino)
I can think of at least two shops here in my neighborhood in Caxias do Sul that sell pastel fried on the spot. You will often find pastéis in display counters at bakeries, snack bars and cafes; they are usually very good, though not as good as if they had been fried at the moment.
Check out the video below to learn more about the Brazilian pastel. At the end of the text you will find my recipe for the ground beef I fill baked pastéis with.
Video doesn't show up? Watch here.
Pastel preparation: Isabel Spido Mapelli and Diego Mandarino
Images and editing: Diego Mandarino
Music: https://www.bensound.com
Images and editing: Diego Mandarino
Music: https://www.bensound.com
Many people in the country say that the perfect accompaniment for pastel is the sugarcane juice (caldo de cana), a beverage suited specially for hot weather - the sweet juice from a freshly pressed cane in a glass with ice cubes is a soothing balm on the oppresive, sultry days of summer. But its combination with pastel is generally regarded as a fine snack all year round throughout Brazil.
To me, pastel is an awesome dish, no matter where, no matter what season or time of the day it is. On the cold, wintry days here in the south of the country, it is particularly great with soup for lunch or dinner, and also between meals with a cup of coffee, tea or even hot chocolate.
Pastel to take away or dine in
However, be mindful that, in some cases, the fried pastel might have been sitting in these counters for hours, so its pastry has probably become a little rubbery. It is a good idea to ask the attendant how long ago the pastel was fried. Otherwise, the only way to know its quality is by having one; most places care for their reputation, whether they are big or small, fancy or humble. But there are always those that do not offer a good standard of food.
Half-moon-shaped or rectangular
In general, pastéis that are sold at food shops, markets and restaurants are of a larger size than the usual homemade pastel, and sometimes of a rectangular shape rather than a semicircle. The round piece of dough for the latter is usually a little over 10 centimeters in diameter, while the former is typically at least 15 centimeters in length after folded. Some places, commonly pubs and bars, serve tiny pastéis (pasteizinhos) in portions. At birthday parties, people in Brazil use to serve nibble-sized pasteizinhos of no more than 3 cm, which are placed in a tray that customarily rests on a table for the guests to help themselves.
Flavors
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| Ground beef and heart of palm with cheese fillings |
- Ground beef (commonly with pieces of boiled eggs and sometimes olives)
- Cheese
- Shredded chicken (sometimes with corn)
- Heart of palm (often with cheese)
- Shrimps
- Codfish
- Corn (often with cheese)
- Guava paste with cheese (a sweet combination popularly known as "Romeo and Juliet")
Ground beef filling for baked pastéis
This is my recipe for the ground beef filling. You will need:
- ONION: One small or medium-sized onion
- GARLIC: 4 or 5 cloves of garlic
- BUTTER: A soup spoon of butter
- SALT
- TOMATOES: 3 or 4 tomatoes
- EGG: 1 or 2 eggs
- PAPRIKA: Sweet paprika
- BASIL: A handful of dried basil leaves
(Note: these amounts are enough to make two dozens of pastéis, using approximately 500g of dough)
Chop up the onion, the garlic and the tomatoes. In a wok or saucepan, put the butter and add a few pinches of salt. Start sautéing the onion and add the garlic a little later so that it doesn't overcook. You then put in the beef and try to sear most of it before adding the tomato pieces. After you put in the tomato, boil the egg or eggs for 3 minutes in a separate pot, remove their shells and add them to the mix, cutting them into pieces with a knife.
While letting the water released by the ingredients reduce, sprinkle the sweet paprika over the surface of the beef and add a handful of dried basil leaves. Taste the mix and adjust the salt as needed. Stir if necessary and, when there is only little water left, turn off the burner. It is important that the mixture remains moisty, as it will be afterwards heated in the oven, inside the pastel dough.
(Check out how I bake the pastéis in the video above).
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| Baked pastéis that have just come out of the oven |
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| Homemade pastéis to be fried in a skillet |
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