Pastel
Fried pastry with various fillings such as cheese, meat, or chicken.
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.
The pastel's origins can be traced back to Asian immigrants, particularly from China and Japan, who adapted their traditional fried dumplings to suit local ingredients and tastes upon arriving in Brazil. The technique of frying dough was already present in Brazilian cuisine, likely influenced by Portuguese and African culinary traditions. These influences merged, resulting in the now-iconic Brazilian pastel.
Pastel is deeply ingrained in Brazilian culture, particularly as a popular street food and market staple. It's associated with casual eating, social gatherings, and quick, affordable meals.
Feiras (Street Markets)
Pastel is almost always found at 'feiras,' which are outdoor street markets that take place weekly in Brazilian cities. Eating pastel at a feira is a quintessential Brazilian experience.
Lanchonetes (Snack Bars)
Many lanchonetes, or snack bars, also serve pastel, making it a readily available and convenient option for a quick lunch or snack.
Social Gatherings
Pastel is often served at informal gatherings, parties, and sporting events, demonstrating its role as a casual and accessible food.
Pastel flavors are a vibrant mix of savory, salty, and sometimes spicy, depending on the filling. The crispy, fried dough provides a textural contrast to the soft, flavorful fillings.
The primary flavors come from the fillings, which can vary widely. Common fillings include: ground beef (often seasoned with onions, garlic, and herbs); cheese (typically mozzarella or a similar melting cheese); chicken (shredded and seasoned); heart of palm (palmito), and shrimp. A vinegary chili sauce is a common accompaniment, adding a spicy and acidic counterpoint to the richness of the pastry. The fried dough itself imparts a slightly oily, savory flavor.
Dough Consistency
The dough should be thin and pliable, but not too sticky. A slightly elastic dough will hold its shape well during frying.
Filling Preparation
Make sure the filling is not too wet, as excess moisture can cause the dough to become soggy. Drain any excess liquid from the filling before assembling the pastéis.
Frying Temperature
The oil should be hot enough (around 350-375°F or 175-190°C) to cook the dough quickly and evenly, resulting in a crispy exterior. Avoid overcrowding the fryer to maintain the oil temperature.
Serving Immediately
Pastel is best enjoyed hot and fresh from the fryer. The crispy texture diminishes as it cools down.
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