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Loading...Crispy, golden-fried Brazilian street pastries with a paper-thin shell and a savory seasoned beef filling. Inspired by the famous pastel de feira sold at open-air markets across São Paulo and Rio, these pocket-sized hand pies come together with pantry staples and a quick fry in hot oil.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Servings4
Yield8 pastries
Nutrition Facts
Per serving (estimated)
- 780 kcalCalories
- 42 gFat
- 11 gSaturated Fat
- 74 gCarbs
- 3 gFiber
- 4 gSugar
- 28 gProtein
- 820 mgSodium
- 480 mgPotassium
- 55 mgCalcium
- 6 mgIron
- 7 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the dough
- 2 cups (260 g) all-purpose flour, plus more for dusting
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/3 cup (80 ml) cold water, plus more as needed
- 1 tablespoon cachaça or vodka (optional, for extra crispness)
For the beef filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 small tomato, finely diced (about 1/2 cup)
- 300 g (about 10 oz) lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
For frying and serving
- 4 cups (about 1 L) vegetable oil, for frying
- Lime wedges, for serving
- Chile pepper sauce (such as homemade or bottled molho de pimenta), for serving
Directions
- Make the dough: In a large bowl, mix the flour, salt, and sugar. Add the egg and softened butter and rub in with your fingertips until crumbly. Slowly pour in the cold water (and cachaça, if using) while mixing, until a smooth, firm dough forms. Knead for 5 minutes, wrap in plastic, and rest for 20 minutes.
- Prepare the filling: Heat the olive oil in a skillet over medium heat. Sauté the onion for 3 minutes until translucent, then add the garlic and cook for 30 seconds. Stir in the tomato and cook until softened, about 2 minutes. Add the ground beef, breaking it up with a spoon, and season with salt, pepper, and parsley. Cook for 6-8 minutes until the beef is browned and any liquid has evaporated. Let cool completely.
- Roll and cut: Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin disc about 15 cm (6 inches) in diameter, almost paper-thin. Keep the discs covered with a damp towel as you work.
- Fill and seal: Place about 1 1/2 tablespoons of the cooled beef filling on one half of each disc, leaving a 1 cm border. Fold the dough over to form a half-moon and press the edges firmly together with a fork to seal tightly. Dust off excess flour.
- Heat the oil: Pour the vegetable oil into a heavy-bottomed pot to a depth of about 5 cm and heat to 180°C (350°F). Use a thermometer for accuracy; oil that is too cool makes greasy pastries, while oil that is too hot will burn the crust.
- Fry in batches: Carefully lower 2-3 pastries at a time into the hot oil. Fry for 2-3 minutes per side, flipping once, until puffed and deep golden brown. Do not overcrowd the pot, which drops the oil temperature.
- Drain: Lift the pastries out with a slotted spoon and transfer to a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining pastries.
- Serve immediately with lime wedges and spicy chile sauce on the side while the shells are still crackling and crisp.
Cook’s Notes
- Keep the dough rolled very thin — a thicker shell will turn bready instead of shattering-crisp when fried.
- Always seal the edges thoroughly with a fork; any gap will let oil seep in and make the pastry greasy.
- For authentic flavor, swap olive oil for 1 tablespoon of lard in the dough and use beef tallow for frying if available.
- Vary the filling: try shredded chicken with catupiry cheese, hearts of palm, or banana with cinnamon sugar for a sweet version.
- Test oil temperature by dropping in a small piece of dough — it should sizzle immediately and rise to the surface within 2 seconds.
