Pastel Frito

Brazilian Pastel Frito Recipe with Flour, Cachaça, Margarine, and Egg

Region / culture: Brazil | Preparation time: 30 minutes | Cooking time: 6 minutes | Servings: 12

Introduction

Pastel Frito is a popular Brazilian deep-fried pastry that is perfect for snacking or as an appetizer. These crispy pastries are filled with a variety of savory fillings and are sure to be a hit at any gathering.

History

Pastel Frito originated in Brazil and is a beloved street food snack. It is believed to have been brought to Brazil by Japanese immigrants and has since become a staple in Brazilian cuisine.

Ingredients

2 cups of all-purpose flour
1 tbsp of cachaça (or vodka)
1 tbsp of margarine
0.33 cup of warm water with 2 pinches of salt
0.5 tsp of baking powder
1 egg

How to prepare

Sift the flour and baking powder together.
In a large bowl, combine the sifted flour, margarine, cachaça, and egg.
Mix well while gradually adding the warm water until a dough forms.
Transfer the dough to a flat surface and knead it for 15 minutes.
Flatten the dough and divide it in half. Roll out each portion with a rolling pin.
Fold the dough a couple of times, then roll it out again until it becomes a thin, elastic strip.
Place the strips on a floured surface.
Evenly distribute full teaspoons of your favorite filling onto the dough.
Fold the dough over the filling and cut it using a glass or cookie cutter.
Pinch the seams with your fingers to ensure they are closed.
Heat oil in a deep pan to a temperature of 350°F (177°C).
Fry the pastries in the hot oil until they turn golden brown, approximately 2-3 minutes.
Remove the pastries from the oil using a slotted spoon and drain them on paper towels to cool.

Variations

Try filling the pastries with different fillings such as ground beef, cheese, or vegetables.
Add spices or herbs to the dough for extra flavor.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure it is elastic and easy to work with.

- Be sure to seal the edges of the pastries well to prevent the filling from leaking out during frying.

- Fry the pastries in batches to ensure they cook evenly and don't overcrowd the pan.

Serving Suggestions

Serve Pastel Frito hot with a side of hot sauce or salsa for dipping.

Cooking Techniques

Deep-fry the pastries in hot oil for a crispy and golden exterior.

Ingredient Substitutions

You can substitute vodka for cachaça in the dough if needed.

- Use butter instead of margarine if desired.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the pastries just before frying.

Presentation Ideas

Serve Pastel Frito on a platter with colorful garnishes such as fresh herbs or sliced vegetables.

Pairing Recommendations

Pair Pastel Frito with a refreshing caipirinha cocktail for a true taste of Brazil.

Storage and Reheating Instructions

Store any leftover Pastel Frito in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy.

Nutrition Information

Calories per serving

Each serving of Pastel Frito contains approximately 200 calories.

Carbohydrates

Each serving of Pastel Frito contains approximately 25g of carbohydrates.

Fats

Each serving of Pastel Frito contains approximately 10g of fats.

Proteins

Each serving of Pastel Frito contains approximately 5g of proteins.

Vitamins and minerals

Pastel Frito is not a significant source of vitamins and minerals.

Alergens

Pastel Frito may contain allergens such as wheat, eggs, and soy.

Summary

Pastel Frito is a delicious and indulgent treat that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Pastel Frito is a delicious and crispy Brazilian pastry that is perfect for snacking or as an appetizer. With a savory filling and a golden exterior, these pastries are sure to be a hit at your next gathering.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a hot summer day and I was browsing through an old cookbook that I had found in my mother's attic. As soon as I stumbled upon the recipe for Pastel Frito, I knew I had to try it.

The recipe called for simple ingredients - flour, eggs, milk, sugar, and baking powder. But it was the method of preparation that intrigued me the most. The instructions were clear and precise, detailing each step from mixing the batter to frying the pastries to a golden brown perfection.

I decided to make the Pastel Frito for my family that evening. As I gathered the ingredients and followed the recipe, I could feel the anticipation building. The scent of the frying pastries wafted through the kitchen, filling the air with a warm, comforting aroma.

When the Pastel Frito was finally ready, I served it to my family with a sprinkle of powdered sugar on top. The first bite was pure bliss - crisp on the outside, soft and fluffy on the inside, with a hint of sweetness that lingered on the palate.

My family was delighted with the Pastel Frito, and they asked me where I had learned to make it. I told them about the old cookbook I had found and how the recipe had captivated me from the moment I laid eyes on it.

Over the years, I perfected the recipe for Pastel Frito, making it countless times for family gatherings, special occasions, and just because. Each time I made the pastries, I felt a sense of pride and satisfaction, knowing that I had mastered a recipe that had once seemed so daunting.

As word of my delicious Pastel Frito spread, friends and neighbors began asking me for the recipe. I gladly shared it with them, passing on the tradition of this delectable treat to the next generation.

But it wasn't just the recipe that I had learned from that old cookbook. I had also discovered a love for cooking and baking that stayed with me throughout my life. I experimented with new recipes, tried different techniques, and honed my skills in the kitchen.

In a way, that recipe for Pastel Frito had opened up a world of possibilities for me. It had taught me that cooking was not just about following instructions, but about creativity, passion, and a willingness to try new things.

And so, as I look back on that fateful day when I first saw the recipe for Pastel Frito, I am grateful for the journey it set me on. It was a journey filled with joy, discovery, and most importantly, delicious food shared with loved ones.

As I pass down the recipe for Pastel Frito to my grandchildren, I hope that they too will find inspiration in the kitchen and create their own culinary adventures. For cooking is not just about making meals - it's about creating memories that last a lifetime.