Brazilian Beef and Olive Pastel
A cherished street food across Brazil, the Pastel is a golden, crispy pastry filled with savory delights. This Brazilian Beef and Olive Pastel is inspired by the vibrant flavors of São Paulo’s bustling pastelarias. Filled with seasoned ground beef, briny green olives, onions, and fresh herbs, it's encased in a delicate yet crispy pastry shell. Perfect as a snack, appetizer, or part of a festive spread, these hand pies deliver a satisfying crunch and a burst of umami in every bite.
Equipment
Rolling Pin
Large skillet or sauté pan
Slotted spoon
Pastry cutter or sharp knife
Fork (for sealing edges)
Deep fryer or heavy-bottomed pot
Measuring cups and spoons
Kitchen thermometer (for frying oil)
Paper towels (for draining oil)
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
Calories: 277kcalCarbohydrates: 34gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 25mgSodium: 504mgPotassium: 201mgFiber: 2gSugar: 1gVitamin A: 136IUVitamin C: 3mgCalcium: 22mgIron: 3mg
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