This crisp, deep-fried pastry stuffed with savoury beef is a favourite at Brazilian street fairs.
Olive oil for sautéing
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
Salt to taste
Black pepper to taste
1/2 bunch parsley, chopped
7 cups white flour, divided
A pinch of salt
1 3/4 cups water
2 tablespoons vegetable oil
1 shot cachaça (Brazilian rum)
3 medium-boiled eggs
In a hot frying pan, sauté the onion, garlic and meat in olive oil until golden brown. Season with salt and pepper. Remove from heat and add chopped parsley. Set aside.
Place 3 cups of flour and a pinch of salt in a bowl. Mix well. Make a hole in the middle and add water. Mix using hands and add the oil.
Add the cachaça and mix again.
Slowly add the remaining flour and continue mixing with a wooden spoon.
On a surface sprinkled with flour, knead until the dough is elastic and homogeneous, and no longer sticks to the hands.
Roll out the dough with a rolling pin until very thin. Cut into 12x4-inch squares. Arrange the filling in the centre. Place 1/2 egg in each.
Close the dough by brushing the edges with water and pressing with a fork. Deep-fry the pastels in hot oil.