Brazilian recipe
Crispy Homemade Pastel: A Simple Recipe
Learn how to make crispy, golden-fried Brazilian pastel dough at home. With just a few ingredients, you can easily achieve that signature thin, crunchy texture for your favourite fillings.
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Ingredients
1 tablespoon salt
200ml warm water
Filling of your choice, prepared and chilled
2 tablespoons vegetable oil or melted lard
1 tablespoon white vinegar
500g all-purpose wheat flour
200ml warm water
Filling of your choice, prepared and chilled
2 tablespoons vegetable oil or melted lard
1 tablespoon white vinegar
500g all-purpose wheat flour
Where to find ingredients
All-purpose wheat flour, salt, oil, and vinegar can be easily found in the baking or staples aisles of any local supermarket or general grocer in Botswana. For lard, check the meat counter or specialty butcher shops if not available in the cooking fats section. Ensure the filling (such as minced meat, cheese, or vegetables) is prepared and completely cold before assembling to keep the dough crisp.
Preparation method
- In a large mixing bowl, combine the flour and salt
- Make a well in the center of the dry ingredients and add the oil (or lard) and the vinegar
- Pour in the warm water gradually, mixing by hand until the dough starts to come away from your fingers
- Transfer the dough to a clean, flat work surface and knead vigorously until it becomes soft and smooth
- If the dough feels too stiff, add a few drops of water; if it's too sticky, lightly dust with flour until you reach the right consistency
- Cover the dough with a clean kitchen towel and let it rest for 20 minutes
- Roll out the dough using a rolling pin until it is very thin
- Cut the dough into your desired shapes and sizes
- Place a portion of your chilled filling in the center of the dough, fold it over, and press the edges firmly to seal
- Deep-fry the pastéis in hot oil until they turn a beautiful golden brown
- Drain the excess oil on paper towels and serve while fresh and hot
Observations
This homemade pastel dough is a true staple of Brazilian street food culture, beloved for its unmistakable crunch and versatility. To get that professional result, the key is to knead the dough thoroughly until perfectly smooth and roll it out until very thin. This technique ensures your pastéis come out golden, light, and never greasy after frying.
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