Pastel Brasileiro

Pastel Brasileiro

During my time in Brazil, many breakfasts and afternoon tea snacks included these pastries. The filling I created was made with ingredients I had on hand, but anything goes!

Ingredients for the filling:

2 cups shredded chicken

1 cup fresh spinach, chopped

1 medium onion, finely chopped

1 celery stalk, finely chopped

2 cloves garlic, minced

1 carrot, grated

1 cup mushrooms, sliced

1 cup cream

1 cup shredded cheese (like mozzarella or cheddar)

Salt and pepper to taste

Olive oil for cooking

Ingredients for the dough:

4 cups all-purpose flour

1 cup warm water

½ cup vegetable oil

1 tsp salt

1 Tbsp vinegar (optional)

Directions for the filling:

1. Sauté the Vegetables: in a large skillet over medium heat, add a splash of olive oil. Sauté the onion, celery, and garlic until they're soft.

2. Add Other Ingredients: add the grated carrot, sliced mushrooms, and chopped spinach. Cook until the spinach is wilted.

3. Combine Chicken and Cream: stir in the shredded chicken and cream, mixing well. Season with salt and pepper to taste.

4. Add Cheese: once everything is well combined and heated through, remove from heat and mix in the shredded cheese. Set aside to cool.

Directions for the dough:

1. Mix Dry Ingredients: in a large bowl, combine the flour and salt.

2. Create a Dough: make a well in the center and add warm water, vegetable oil, and vinegar. Mix until a dough forms.

3. Knead the Dough: transfer to a floured surface and knead for about 5-10 minutes until the dough is smooth and elastic. Cover it with a cloth and let it rest for at least 30 minutes.

Assembling the Pastéis:

1. Roll Out the Dough:Divide the dough into 12 equal pieces. Roll each piece out into a circle about ¼ cm thick.

2. Fill the Pastéis: place a generous tablespoon of filling in the center of each circle. Fold the dough over to create a square shape and seal the edges by pressing them together . You can crimp the edges with a fork for an extra touch.

Frying:

1. Heat the Oil: in a deep pot, heat enough oil to cover the pastéis (about 4 cm deep) over medium-high heat.

2. Fry the Pastéis: once the oil is hot, carefully add a few pastéis at a time. Fry until they are golden brown and crispy, about 3-4 minutes on each side. Remove and place on paper towels to drain excess oil.

Serve hot with a side of your favorite dipping sauce or enjoy them on their own.

Enjoy