Brazilian Cuisine
Beef and Olive Pastel
Beef and Olive Pastel is an absolute classic of Brazilian street food, adapted into a hearty homemade pastry. The crispy, thin, unleavened dough, beautifully blistered after deep frying, conceals a juicy and deeply savory minced meat filling. The rich flavor of ground beef sautéed with onions and garlic is completed by the sharp, briny taste of sliced green olives. This contrast between the crunchy, dry exterior and the moist, fragrant meat filling makes this pastel a perfect choice for a satisfying lunch or a memorable party snack.
Dishday
Recipe overview
- Total time
- 45 min
- Prep
- 30 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 16 g
- Fat
- 24 g
- Carbs
- 35 g
- Fiber
- 1.5 g
Step by step
Method
- 01
Sift the flour into a deep mixing bowl, add half a teaspoon o…
Sift the flour into a deep mixing bowl, add half a teaspoon of salt, and stir. Make a well in the center and pour in the warm water, a tablespoon of vegetable oil, and the strong alcohol to make the dough bubbly.
- 02
Knead the dough with your hands for about 5-7 minutes until i…
Knead the dough with your hands for about 5-7 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 20-30 minutes for easier rolling.
- 03
Peel the onion and garlic, then mince them finely with a knife
Peel the onion and garlic, then mince them finely with a knife. Slice the green olives into thin rounds to ensure they distribute evenly throughout the meat filling.
- 04
Heat a tablespoon of oil in a pan, then add the onion and garlic
Heat a tablespoon of oil in a pan, then add the onion and garlic. Sauté for about 3 minutes over medium heat until the onion is soft and translucent.
- 05
Add the ground beef, remaining salt, and black pepper to the pan
Add the ground beef, remaining salt, and black pepper to the pan. Breaking up any lumps with a spatula, cook the meat for about 8-10 minutes until it browns completely.
- 06
Remove the pan from the heat, stir in the sliced green olives…
Remove the pan from the heat, stir in the sliced green olives, and allow the filling to cool completely to room temperature so it won't break the thin dough.
- 07
Divide the rested dough and roll it out with a rolling pin on…
Divide the rested dough and roll it out with a rolling pin on a lightly floured surface into very thin sheets no thicker than 1 mm. Cut the sheets into uniform rectangles.
- 08
Mound the cooled meat filling onto one half of each rectangle…
Mound the cooled meat filling onto one half of each rectangle, leaving a 1.5 cm border along the edges. Fold the empty half of the dough over the filling.
- 09
Press the edges with your fingers to release any trapped air,…
Press the edges with your fingers to release any trapped air, then firmly seal the perimeter of the pastry with the tines of a fork to create a sturdy crimped edge.
- 10
Pour the frying oil into a deep saucepan and heat it thoroughly
Pour the frying oil into a deep saucepan and heat it thoroughly. Carefully slide the pastels into the hot oil and fry for 1-2 minutes per side until evenly crisp and golden-brown.
- 11
Lift the ready pastels out with a slotted spoon and transfer…
Lift the ready pastels out with a slotted spoon and transfer them to paper towels to drain excess oil and keep the pastry perfectly crunchy.
Dishday
Useful advice
Cooking tip
To ensure the meat filling stays juicy inside without making the pastry soggy, let the cooked minced beef cool completely to room temperature before assembling.
How to serve
Serve the pastels piping hot. Traditionally, they are eaten by squeezing a little hot sauce or fresh lime juice directly inside after the first bite.
How to store
Deep-fried pastels are best enjoyed immediately. The prepared beef filling can be stored in the fridge for up to 2 days, and uncooked assembled pastels can be frozen.
Note
The alcohol in the dough completely evaporates during frying, leaving behind only a perfectly crispy texture, making the dish suitable for everyone.
