Brazilian
Pastel de Carne
A classic Brazilian feira-style pastel with thin, blistered dough fried until crisp and filled with savory ground beef, olives, and egg. Serve it hot, ideally with a few drops of molho de pimenta.
Watch it madeChef José Carlos Pizzas · 14:56
Ingredients
- All-purpose flour1 1/2 cups
- Fine salt1/2 tsp
- Vegetable oil or lard1 tbsp
- Cachaça1 tbsp
- Warm water1/2 cup, as needed
- Vegetable oil for frying4 cups
- Ground beef150g
- Onion, finely chopped1/2 small
- Garlic, minced1 clove
- Tomato, seeded and chopped1/2 small
- Green olives, chopped2 tbsp
- Hard-boiled egg, chopped1
- Parsley or cilantro, chopped1 tbsp
- Black pepper1/4 tsp
- Salt for fillingto taste
Method
- Mix the flour and salt in a bowl, then rub in the oil or lard with your fingertips.
- Add the cachaça and gradually mix in the warm water until a firm but smooth dough forms.
- Knead the dough on the counter for 5 to 7 minutes, then cover and rest for 30 minutes.
- Cook the ground beef in a skillet over medium-high heat until browned and dry.
- Add the onion and garlic and cook until softened.
- Stir in the tomato, olives, black pepper, and salt, then cook until the mixture is moist but not watery.
- Turn off the heat, mix in the chopped egg and parsley, and let the filling cool completely.
- Roll the dough very thin on a lightly floured surface, aiming for a thickness of about 1 mm.
- Cut the dough into 4 rectangles, each about 12 x 18 cm.
- Place a spoonful of cooled filling on one side of each rectangle, leaving a clean border.
- Fold the dough over the filling and press the edges firmly with a fork to seal.
- Heat the frying oil to 180°C in a deep pot.
- Fry the pastéis one or two at a time until puffed, blistered, and golden, about 2 minutes per side.
- Drain on a rack or paper towels and serve immediately while crisp.
Common questions
Can I substitute cachaça in the dough if I don't have it?
Yes. Replace cachaça with the same amount of vodka, white rum, or even cold water. The alcohol helps make the pastry crisp and blistered, but the paste still works without it.
How long does Pastel de Carne take from start to finish?
Plan for about 1 hour 15 minutes to 1 hour 30 minutes total, including dough resting and filling cooling. Frying is quick, but don’t rush the rest or cool-down steps, or the dough can tear and the filling can leak.
What are the most common mistakes when making the pastry?
The biggest mistakes are adding too much water, not kneading enough, and rolling the dough too thick. Also avoid overfilling and sealing on a wet edge. Keep the dough firm, thin, and well rested for the best crackly fry.
How should I store leftover pastel de carne?
Store cooked pastels in the fridge in an airtight container for up to 3 days. Reheat in a hot oven or air fryer to restore crispness. You can also freeze uncooked filled pastries, separated by parchment, for up to 2 months.
What are the best ways to serve pastel de carne?
Serve hot and crisp with lime wedges, hot sauce, or a simple vinaigrette on the side. They’re great as snacks, party food, or with a green salad. Let them drain briefly on paper towels after frying before serving.