Brasa Brazil

Pastel de feira is the thin, blistered street pastry from Brazilian open-air markets — a savory half-moon fried until the shell shatters and the filling stays hot. Carne, queijo, and palmito are the classic fair fillings. Make the authentic pastel dough when you can; square wonton wrappers are the honest US shortcut once the dough is named.

At a glance

• Region: Across Brazil (feira / street snack)
• Yield: about 12 to 15 large pastéis
• Time: about 45 to 60 minutes (dough rest included), plus frying
• Gear: rolling pin or pasta roller, deep pot or wok for frying, slotted spoon

Safety instructions

Hot oil frying: keep oil around 350 to 375°F (175 to 190°C). Do not overfill the pot. Lower pastéis gently and keep kids and pets clear of the stove. Drain on a rack or paper towels. Ground beef fillings should be cooked through before frying — ground beef stays 160°F (71°C). Cool fillings before sealing so steam does not burst the pastry.

What it is / What you buy

Fair pastel dough is rolled very thin, sealed at the edge, and fried until it blisters. Cachaça (or aguardente) in the dough helps the shell stay crisp and bubbly. Square wonton wrappers from the grocery refrigerated case are the US stand-in when there is no time to roll — same fillings, smaller size, same hot oil.

Ingredients

Pastel dough (about 12 to 15 large)

• 3 cups (360 g) all-purpose flour, plus more for rolling
• 1 cup (240 ml) warm water, plus a splash if the dough is dry
• 3 tablespoons (45 ml / 3 colheres de sopa) neutral oil
• 1 tablespoon (15 ml / 1 colher de sopa) cachaça or white vinegar
• 1 teaspoon (1 colher de chá) fine salt

US wrapper path (optional)

• 1 pack square wonton wrappers (about 40 to 50), kept covered so they do not dry

Ground beef filling (carne)

• 10 1/2 oz (300 g) ground beef
• 1/2 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon (15 ml / 1 colher de sopa) oil
• Salt and black pepper to taste
• 2 tablespoons (2 colheres de sopa) chopped cheiro-verde (parsley and green onion)

Cheese filling (queijo)

• 10 1/2 oz (300 g) mozzarella, shredded
• Dried oregano, a pinch per pastel

Palm heart filling (palmito)

• 14 oz (400 g) canned palm hearts, drained and chopped
• 1/2 medium onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon (15 ml / 1 colher de sopa) oil
• 2 tablespoons (2 colheres de sopa) chopped parsley
• Salt to taste

For frying

• Neutral oil deep enough to float the pastéis, about 2 to 3 inches (5 to 8 cm)

Method

1. Dough. Mix flour and salt. Add oil, cachaça, and warm water. Knead until smooth, 5 to 8 minutes. Cover and rest 30 minutes.
2. Beef filling. Cook the ground beef in the oil until browned and cooked through. Add onion and garlic; cook until soft. Season, stir in cheiro-verde, and cool completely.
3. Palm heart filling. Soften onion and garlic in the oil. Add chopped palm hearts, salt, and parsley. Cool completely. Cheese filling is simply shredded mozzarella with a pinch of oregano.
4. Shape. Roll the dough as thin as you can without tearing (pasta-roller setting near the thinnest is ideal). Cut rectangles about 4 by 8 inches (10 by 20 cm), or rounds. Spoon 1 to 2 tablespoons (1 to 2 colheres de sopa) of cool filling on one half, fold, and seal firmly with wet fingers, then a fork. With wonton wrappers, moisten the edge, add a smaller spoon of filling, and seal the same way.
5. Fry. Heat oil to about 350 to 375°F (175 to 190°C). Fry a few at a time until blistered and deep golden, about 1 to 2 minutes per side. Drain. Serve hot.

How you know it is done

The shell is blistered and crisp, not greasy or pale. Filling is hot; beef was cooked before frying. Eat them fresh — pastel softens as it sits.

On the table

Pastel is a fair snack more than a churrasco first bite, but it loves a cold drink and something bright on the side. A spoon of vinagrete cuts the fry — pantry notes on vinagrete in What to buy. Afterward, a small cafezinho fits the same easy afternoon pace (coffee bags on the kit page).

Next cooks

• Brazilian tomato onion sauce (vinagrete)
• Brazilian coffee after barbecue (cafezinho)
• First bites at a Brazilian churrasco
• Garlic bread on the grill (pão de alho)

Region: Across Brazil.