Pastel
Pastel is a typical Brazilian fried pastry with various fillings.
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 do Japa da Feira
The origin of the pastel in Brazil is linked to Japanese immigrants who adapted Chinese fried spring rolls to local tastes and ingredients. These immigrants, seeking new economic opportunities, sold these fried snacks in street markets and fairs, quickly gaining popularity. It is believed that the Japanese immigrants disguised the origins of the food as Chinese to avoid prejudice during World War II.
Pastel is deeply ingrained in Brazilian street food culture, representing a quick, affordable, and satisfying meal.
Street Food Staple
Pastel is a ubiquitous sight at street markets (feiras), fairs, and lanchonetes (snack bars) throughout Brazil. It is a common and affordable option for a quick lunch or snack.
Feira Culture
The 'pastel de feira' is an iconic experience. Brazilians often visit street markets specifically for the pastel, often accompanied by sugarcane juice (caldo de cana).
Social Gathering
Eating pastel is often a social activity, enjoyed with friends and family in a relaxed setting. It’s part of the communal experience of Brazilian street food.
Pastel offers a delightful explosion of savory and rich flavors, often contrasted by its crispy, fried exterior.
The dominant flavors depend heavily on the filling. Common fillings like ground beef offer a savory, meaty taste, enhanced by onions, garlic, and various spices. Cheese fillings provide a creamy, salty, and melty sensation. Heart of palm (palmito) contributes a mild, slightly tangy, and earthy flavor. Other popular fillings such as chicken with catupiry cheese offer a rich and creamy poultry flavor. The fried dough itself adds a crispy, slightly oily element, providing a textural contrast to the soft and flavorful fillings. Seasoning is key, with options like oregano, parsley, and chili adding complexity.
Dough Consistency
The dough should be thin and elastic to achieve a crispy texture when fried. Resting the dough is crucial for gluten development, allowing for easier handling.
Filling Moisture
Excess moisture in the filling can cause the pastel to become soggy. Ensure fillings are well-drained and not overly wet.
Oil Temperature
Maintaining a consistent oil temperature is essential for even cooking and a crispy crust. Too low, and the pastel will absorb too much oil; too high, and it will burn before cooking through.
Frying Technique
Submerge the pastel completely in hot oil for uniform cooking. Fry until golden brown and crispy, flipping as needed to ensure even cooking.
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