Pastel
Fried pastry with various fillings, a popular Brazilian snack.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pastel's origins are traced to Chinese immigrants who arrived in Brazil, adapting their culinary traditions to local ingredients. It is also believed that Japanese immigrants played a significant role in popularizing pastel, specifically by selling them in street markets in São Paulo during World War II, as a way to conceal their Japanese heritage amid anti-Japanese sentiment. The name and concept are believed to be influenced by Asian fried pastries like the spring roll.
Pastel is deeply ingrained in Brazilian street food culture and is a ubiquitous presence at feiras (street markets), lanchonetes (snack bars), and botecos (small bars). It represents an affordable, quick, and satisfying meal or snack.
Feiras (Street Markets)
Pastel is a staple at Brazilian street markets, where vendors compete to offer the crispiest and most flavorful options. The aroma of freshly fried pastel fills the air, creating a vibrant and enticing atmosphere. Eating pastel while strolling through the feira is a quintessential Brazilian experience.
Lanchonetes and Botecos
Many lanchonetes and botecos serve pastel as a classic snack or light meal option. It's often enjoyed with a cold beer or a glass of caldo de cana (sugar cane juice).
Family Gatherings
While primarily a street food, pastel is also sometimes made at home for family gatherings, especially larger batches for parties. It provides a customizable and satisfying treat loved by all ages.
Pastel offers a diverse range of flavors, from savory fillings to sweet variations. The key is the crispy, golden-brown fried dough that encases the chosen filling.
The most common savory fillings include ground beef (carne), cheese (queijo), heart of palm (palmito), chicken (frango), and shrimp (camarão). Vegetarian options with vegetables or cheese are also popular. Sweet fillings, though less common, might include guava paste and cheese (Romeu e Julieta) or chocolate. The flavor is enhanced by the contrast between the crispy, often slightly salty dough and the flavorful filling. Some vendors offer condiments like hot sauce, vinegar, or chimichurri to further customize the taste.
Dough Consistency
The dough should be thin and pliable enough to stretch without tearing but strong enough to hold the filling. A slightly salty dough is preferred for savory pastels.
Filling Preparation
Ensure the filling is not too wet, as excess moisture can cause the dough to become soggy during frying. Cook fillings beforehand to minimize frying time and ensure they are heated through.
Frying Temperature
Maintain a consistent frying temperature (around 350°F/175°C) for a crispy, golden-brown exterior. Avoid overcrowding the fryer, as this can lower the temperature and result in a greasy pastel.
Eat it Fresh
Pastel is best enjoyed immediately after frying when it's at its crispiest. Leftovers tend to lose their texture.
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