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Recipe of Pastel

Deep-fried pastry filled




2 cups all-purpose flour

1 tablespoon of cachaça (or vodka)

1 tablespoon margarine

1/3 cup warm water with 2 pinches of salt

½ teaspoon baking powder

1 egg



Sift the flour with baking powder.

In a large bowl, mix in the sifted flour, margarine, cachaca and egg.

Mix well while adding the warm water until you get a dough.  (Or you can prepare the dough in a electric mixer).


Move the dough to a flat surface and knead it for 15 minutes.


Use a pin to flat the dough. Take half of the dough each time and flatten it with the pin. Fold the dough couple times and flatten it again until you get a thin elastic stripe about 6 inches wide.

Lay the stripes down in a floured surface.

Place full teaspoons of your favorite filling evenly distributed on the dough.

Fold it and cut with a glass or a cookie cutter. Pinch with your finger (or fork) the seam to make sure it is closed.


Deep-fry the Pastel at 350 °F for about 8 minutes or until golden brown.

Pat dry in a paper towel and serve.



You can fill your Pastel with whatever you like.

In Brazil the most common fillings are:

Ground beef

Heart of palms


Cheese (you can just place a piece of cheese and fold the dough)

Bananas (Yes! I love this one. Just place a slice of banana with some sugar and cinnamon and fold the dough)


Use your imagination and create your own fillings.



Street vendors in Bahia (northeastern Brazil) split the acaraje and fill them with vatapa.

SERVING SIZE: about 10 fried dough.


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