Brazilian pastels are crispy, golden pastries filled with a savory beef mixture that’s rich, flavorful, and incredibly satisfying. Popular as a street food snack, these deep-fried delights combine a crunchy exterior with a juicy, well-seasoned filling. They’re perfect for gatherings, quick meals, or whenever you want something comforting and delicious.
Why You’ll Love This Recipe
These Brazilian pastels are simple to prepare yet deliver bold flavor in every bite. The contrast between the crispy fried dough and the juicy beef filling makes them irresistible. They’re also versatile—you can easily customize the filling to suit your taste. Whether you’re cooking for family or friends, this recipe is a guaranteed crowd-pleaser. Plus, using pre-made dough saves time without sacrificing texture or taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound (450 g) ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package pre-made pastry dough (about 12–15 discs or sheets)
vegetable oil for frying (about 3–4 cups depending on pot size)
Directions
Start by preparing the filling. Heat 1 to 2 tablespoons of oil in a skillet over medium heat. Add the chopped onion and cook for about 5 to 7 minutes until soft and translucent. Stir occasionally to prevent burning.
Add the minced garlic and cook for another minute until fragrant. Increase the heat slightly to medium-high and add the ground beef. Break it apart using a spatula and cook for 8 to 10 minutes until fully browned and no longer pink.
Season the mixture with paprika, salt, and black pepper. Stir well to evenly distribute the spices. Once cooked, remove the skillet from heat and let the filling cool for 15 to 20 minutes. This step is important so the dough doesn’t become soggy when assembling.
Next, prepare the pastry dough. Roll it out if needed and cut into rectangles or circles. Place about 1 to 2 tablespoons of the cooled beef filling onto one half of each piece of dough.
Fold the dough over to form a half-moon or rectangle shape. Press the edges together firmly and crimp with a fork to seal completely. This prevents the filling from leaking during frying.
Heat oil in a deep pot to about 350°F (175°C). Carefully place a few pastels into the hot oil without overcrowding the pot. Fry for 3 to 5 minutes on each side until golden brown and crispy.
Remove the pastels using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. Serve warm for the best texture and flavor.
Servings and timing
This recipe makes approximately 12 to 15 pastels, depending on the size of your dough pieces. It serves about 4 to 5 people as a snack or light meal.
Preparation time takes around 15 minutes, while cooking the filling requires about 15 minutes. Assembly and frying take an additional 20 to 25 minutes. Overall, you can expect the total time to be around 50 to 60 minutes.
Variations
You can easily switch up the filling to create different flavors. Replace the ground beef with shredded chicken seasoned with spices for a lighter option. Cheese lovers can add mozzarella or a soft melting cheese inside for a creamy texture.
For a vegetable version, try sautéed mushrooms, spinach, and onions with a bit of seasoning. You can also combine beef with olives or boiled eggs for a more traditional Brazilian twist.
If you prefer baking instead of frying, brush the pastels lightly with oil and bake them in a preheated oven at 400°F (200°C) until golden, about 20 to 25 minutes.
Storage/Reheating
Store leftover pastels in an airtight container in the refrigerator for up to 3 days. To keep them crispy, avoid stacking them while still warm.
To reheat, place them in an oven at 350°F (175°C) for about 10 minutes until heated through. You can also use an air fryer for a crispier result. Avoid microwaving, as it tends to make the pastry soft instead of crunchy.
If you want to freeze them, assemble the pastels but do not fry. Freeze them on a tray, then transfer to a freezer bag. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
FAQs
Can I use homemade dough instead of pre-made?
Yes, homemade dough works great and can give a more authentic texture, but pre-made dough saves time.
What oil is best for frying?
Neutral oils like vegetable or sunflower oil are ideal because they don’t overpower the flavor.
How do I know when the oil is ready?
If you don’t have a thermometer, drop a small piece of dough into the oil. If it sizzles and rises quickly, the oil is ready.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator.
Why did my pastels open while frying?
This usually happens if the edges weren’t sealed properly. Make sure to press and crimp firmly.
Can I bake instead of fry?
Yes, baking is a healthier alternative, though the texture will be slightly different.
What dipping sauces go well with pastels?
Simple options like garlic sauce, spicy sauce, or yogurt-based dips work well.
Can I add cheese to the beef filling?
Absolutely, cheese adds a delicious creamy texture to the filling.
How thin should the dough be?
The dough should be thin but not too fragile, about 1/8 inch thick.
Are pastels served as a main dish or snack?
They can be either, depending on portion size and accompaniments.
Conclusion
Brazilian pastels with beef are a perfect combination of crispy texture and savory filling. Easy to prepare and incredibly versatile, they’re a fantastic addition to your recipe collection. Whether you stick to the classic version or experiment with different fillings, these delicious pastries are sure to become a favorite in your kitchen.
