Brazilian Pastel with Beef Filling

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cumin 1/4 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornstarch, and salt.
2. 2.
   Gradually add the water and vegetable oil to the dry ingredients, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
4. 4.
   Stir in the paprika, cumin, salt, and pepper, ensuring the beef mixture is well seasoned. Remove from heat and let it cool.
5. 5.
   On a lightly floured surface, roll out the dough into a thin sheet. Cut the dough into rectangular shapes, approximately 4x6 inches.
6. 6.
   Place a spoonful of the beef filling onto one half of each dough rectangle, leaving a small border around the edges.
7. 7.
   Fold the other half of the dough over the filling, pressing the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
8. 8.
   In a deep pan, heat vegetable oil over medium-high heat. Fry the pastels in batches until golden brown on both sides. Remove from the oil and drain on paper towels.
9. 9.
   Serve the Brazilian Pastels hot and crispy, alongside your favorite dipping sauce.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground chicken or turkey for a lighter variation.
• Cornstarch — The addition of cornstarch to the dough helps achieve a crispier texture. If you prefer a softer texture, you can omit the cornstarch and use only all-purpose flour.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or crushed red pepper flakes to the beef filling.
• Experiment with different fillings such as cheese, chicken, or shrimp to create a variety of flavors.
• Make sure the oil is hot enough before frying the pastels to ensure a crispy exterior.
• Serve the pastels with a side of hot sauce or chimichurri for an extra burst of flavor.
• If you don't have a deep pan for frying, you can use a deep fryer or a large pot with enough oil to submerge the pastels.

Serving advice

Serve the Brazilian Pastels as a snack or appetizer. They are best enjoyed hot and crispy, straight from the fryer. Pair them with a refreshing salad or coleslaw to balance the flavors.

Presentation advice

Arrange the golden-brown pastels on a platter, garnished with fresh herbs such as parsley or cilantro. Serve them alongside small bowls of dipping sauce for an inviting presentation.