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
- Frying oil
- 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.