Brazilian Cuisine
Cheese and Herb Pastel
Cheese and Herb Pastel is a legendary Brazilian pastry made from paper-thin unleavened dough, deep-fried to create hundreds of characteristically crunchy blisters. Inside lies a juicy, gooey filling of mild cheese melted into a dense, creamy blend with freshly chopped herbs. The pastry shell turns incredibly light, dry, and crispy on the outside, creating a flawless textural contrast with the liquid-hot core. This is a quintessential staple of Brazilian street food that can be easily recreated at home for a spectacular treat.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 30 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 380 kcal
- Protein
- 12 g
- Fat
- 22 g
- Carbs
- 34 g
- Fiber
- 1 g
Step by step
Method
- 01
Sift the flour into a deep mixing bowl and combine with half…
Sift the flour into a deep mixing bowl and combine with half a teaspoon of salt. Make a small well in the center and pour in the warm water, a tablespoon of vegetable oil, and the strong alcohol.
- 02
Knead the dough vigorously with your hands for 5-7 minutes un…
Knead the dough vigorously with your hands for 5-7 minutes until it becomes smooth, elastic, and no longer sticks to your fingers. Wrap it tightly in plastic wrap and let it rest at room temperature for 20-30 minutes.
- 03
While the dough rests, prepare the filling
While the dough rests, prepare the filling: coarsely grate the semi-hard cheese, and thoroughly wash, dry, and finely chop the fresh herbs. Toss the cheese and herbs together in a bowl until combined.
- 04
Divide the rested dough into four portions
Divide the rested dough into four portions. On a lightly floured surface, roll each piece out with a rolling pin into a very thin, almost translucent rectangle no thicker than 1 mm — this is crucial for the crunch.
- 05
Visually divide the rolled dough sheet in half
Visually divide the rolled dough sheet in half. Mound the cheese filling onto one half, leaving a clear 1.5 cm border around the edges so the pastry can be securely sealed.
- 06
Fold the empty half of the dough over the filling
Fold the empty half of the dough over the filling. Press the edges firmly with your fingers first to press out any trapped air, then press along the perimeter with the tines of a fork to create a sturdy, crimped seal.
- 07
Pour the frying oil into a deep pan or saucepan and heat thor…
Pour the frying oil into a deep pan or saucepan and heat thoroughly over medium heat. Test the temperature by dropping a small piece of dough in: if it sizzles instantly and floats, the oil is ready.
- 08
Carefully slide the pastels into the hot oil one or two at a…
Carefully slide the pastels into the hot oil one or two at a time. Fry for about 1-2 minutes per side, constantly ladling hot oil over the top surface with a spoon until the crust blisters beautifully and turns deeply golden.
- 09
Use a slotted spoon to lift the pastels out of the oil and tr…
Use a slotted spoon to lift the pastels out of the oil and transfer them immediately to a plate lined with paper towels to drain excess grease and keep the pastry perfectly crisp.
Dishday
Useful advice
Cooking tip
The secret to authentic Brazilian pastel dough is a splash of strong alcohol (cachaca or vodka). During frying, the alcohol instantly evaporates, creating those famous crispy surface bubbles.
How to serve
Serve the pastels immediately while they are piping hot and the cheese inside pulls into long, beautiful strings. Accompany with a lime wedge or a zesty tomato vinaigrette.
How to store
Fried pastels do not keep well as the shell quickly loses its crisp texture. However, you can freeze the assembled, uncooked pastels for up to a month.
Note
Ensure that the edges of the pastry are sealed completely airtight, otherwise the cheese will leak into the hot oil during frying and cause severe splattering.
