Pastéis are deep-fried hand pies with a thin, blistered shell and a savory ground beef filling. This version uses pantry staples — flour, ground beef, onion, garlic, olives, and parsley — and comes together in about 70 minutes. If you want a fried snack that actually delivers on crunch and costs almost nothing per piece, this is a solid choice.
Why this recipe works
Two things make or break this recipe. First, the small amount of cachaça or white vinegar in the dough creates steam pockets during frying, which is what gives the shell its characteristic blistered, crackly texture rather than a dense or bready crust. Second, letting the filling cool completely before assembling matters more than it sounds — hot filling steams the raw dough from the inside, making it soggy and prone to splitting in the oil. Both steps are quick and neither requires special equipment.
If something goes sideways
- Pastéis burst open in the oil: The edges weren’t sealed tightly enough, or the filling was still warm. Press the fork tines firmly all the way along the edge with no gaps, and make sure the filling is at room temperature before you fill.
- Shell is greasy rather than crispy: The oil wasn’t hot enough. If you don’t have a thermometer, drop a small piece of dough in — it should rise to the surface and sizzle within two seconds. Frying at too low a temperature means the dough absorbs oil before it sets.
- Dough tears when rolling: It hasn’t rested long enough. Gluten needs time to relax. If it keeps snapping back or tearing, rewrap it and give it another 10 minutes before trying again.
- Filling tastes flat: Ground beef releases liquid as it cooks, which can dilute the seasoning. Taste the filling after it cools — this is the right moment to adjust salt, pepper, or add a small squeeze of lemon if you don’t have lime.
- No green olives on hand: Black olives work fine. Capers are a reasonable swap if you want the same briny note. Skip the garnish of extra olives on the plate — not worth the extra dish.
Storage and reheating
Cooked pastéis keep in the fridge for up to 3 days in an airtight container. Reheat them in an oven or air fryer at 375°F (190°C) for 8–10 minutes — this brings back most of the crunch. A microwave will make them soft and chewy, so avoid it if you can. Uncooked assembled pastéis freeze well: lay them flat on a tray until solid, then transfer to a freezer bag. Fry them straight from frozen at the same oil temperature, adding 2–3 minutes to the cook time. The cooked filling on its own keeps for 3 days refrigerated or up to 2 months frozen, which makes it easy to batch-cook the beef ahead and assemble fresh dough when you want them.
Brazilian Beef and Olive Pastel
Equipment
Ingredients
For the dough
2 cups all purpose flour (plain flour Australia and UK) - unbleached for better texture
1 tablespoon vegetable oil - plus more for frying
1 teaspoon salt
½ cup water - warm but not hot- 1 teaspoon cachaça - or white vinegar, for a crisper texture
For the filling
1 tablespoon olive oil
½ cup yellow onion - finely diced
2 cloves garlic - minced
½ pound ground beef (minced beef) - 80/20 lean-to-fat ratio
¼ cup green olives - pitted, roughly chopped
2 tablespoons parsley - fresh, finely chopped
½ teaspoon ground black pepper - freshly ground
Instructions
- Make the pastel dough: In a medium mixing bowl, combine flour and salt. Add oil and cachaça (or vinegar), then gradually add warm water while stirring until a shaggy dough forms. Knead on a floured surface for 6–8 minutes until the dough is smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- Prepare the filling: In a large skillet over medium heat, add olive oil. Sauté onions until translucent, about 3–4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef, season with salt and black pepper, and cook until browned. Stir in chopped olives and parsley. Let the filling cool before assembling the pastéis.
- Roll and fill the dough: On a floured surface, roll dough to about 1/8-inch thickness. Cut into 5-inch by 4-inch rectangles. Place about 2 tablespoons of the beef filling on one half of each rectangle. Fold over and press edges with a fork to seal tightly.
- Fry the pastéis: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry in batches for 2–3 minutes per side or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve hot, ideally with lime wedges on the side and a sprinkle of sea salt just before eating.
Notes
- For extra crispy dough, use ice water instead of warm water and let the dough chill before rolling.
- Swap ground beef for ground chicken, soy crumbles, or shredded jackfruit for a vegetarian twist.
- If you’re short on time, use store-bought empanada pastry discs as a substitute for homemade dough.
- Ensure the oil is consistently at 350°F to avoid greasy results.
- Don't overfill to prevent bursting during frying.
Nutrition
Common questions
Can I use a different fat percentage of ground beef?
80/20 is recommended because the fat keeps the filling moist inside the hot pastry. Leaner beef like 90/10 works but the filling can turn dry — add a small drizzle of olive oil to the pan if that’s what you have.
Can I bake these instead of frying?
Yes, but the result is noticeably different. Bake at 400°F (200°C) for 20–25 minutes until golden — you’ll get a firmer, more bread-like shell rather than the thin blistered crust that frying produces.
I don’t have cachaça or white vinegar. What else works?
Apple cider vinegar or plain lemon juice both work as substitutes in the same quantity. The acid is what matters for the texture, not the specific type.
How do I know the ground beef filling is fully cooked?
Ground beef should reach an internal temperature of 160°F (71°C) with no pink remaining. Cook it until all the meat has browned through and any liquid in the pan has evaporated.
Can I make the dough the night before?
Yes. Wrap it tightly in plastic wrap and refrigerate overnight. Let it sit at room temperature for 15–20 minutes before rolling so it’s easier to work with.
What oil is best for frying, and how much do I need?
Any neutral high-smoke-point oil works — vegetable, canola, or sunflower are all fine. You need enough to submerge the pastéis, typically 3–4 inches deep in the pot, which is usually 4–6 cups depending on your pot size.
If you liked this one
- Golden Colombian Beef Empanadas
- Savory Beef Carrot Turnovers
- Savory Lebanese Lamb Pastries
- Crispy Beef Mandioca Bites
