Carioca Pastel Recipe

Originally hailing from the vibrant streets of Rio de Janeiro, Carioca Pastel is a beloved Brazilian street food. Its name, "Carioca," refers to people from Rio de Janeiro, while "pastel" refers to the thin-crust, deep-fried pastry filled with an array of delightful ingredients. This dish captures the essence of Brazilian culinary tradition, blending influences from various cultures that make up Brazil's rich heritage. Historically, pastel is believed to have been inspired by Asian wontons and European empanadas, adapting over time to include unique Brazilian flavors.

Ingredients for the Carioca Pastel

• Pastry dough – 500g
• Ground beef – 250g
• Onion – 1, finely chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tablespoons
• Green bell pepper – 1, diced
• Tomatoes – 2, diced
• Cumin – 1 teaspoon
• Cilantro – 2 tablespoons, chopped
• Salt – to taste
• Black pepper – to taste
• Vegetable oil – for frying
• Eggs – 2, for sealing the pastry
• Water – as needed

Preparing the Filling

1. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until they become translucent.
2. Add the ground beef, cooking until browned. Make sure to break apart any lumps with a spatula.
3. Add green bell pepper and tomatoes, cooking until they soften, approximately 5 minutes.
4. Stir in cumin, salt, and black pepper to taste.
5. Finally, sprinkle cilantro, remove from heat, and let cool completely.

Assembling the Pastel

1. Lay out the pastry dough on a lightly floured surface and roll it out thinly.
2. Cut dough into squares or rectangles, about 4x4 inches.
3. Place a spoonful of the cooled filling in the center of each dough piece.
4. Beat the eggs lightly with a fork. Use a pastry brush to apply the beaten egg around the edges of the dough pieces.
5. Fold the dough over the filling to create a seal, pressing the edges together firmly. Use a fork to crimp the edges for a decorative finish and extra security.

Cooking the Carioca Pastel

Heat vegetable oil in a deep fryer or a large, deep skillet until it reaches approximately 180°C (350°F). Use a cooking timer to ensure you monitor the time closely when frying.

1. Carefully place each pastel into the hot oil, frying in batches to avoid overcrowding the pan.
2. Fry each pastel until golden brown and crispy, which should take about 3-4 minutes per side. Flip halfway through for even cooking.
3. Use a slotted spoon to remove the pastéis from the oil and drain on a paper towel-lined plate.
4. Repeat with the remaining pastéis.

Serving Suggestions

The Carioca Pastel is best enjoyed fresh and hot, with a bit of spice added if preferred. Consider serving with a side of hot sauce or a simple chimichurri for dipping.

Enjoying the Meal

Prepare a refreshing caipirinha, Brazil's national cocktail, or a chilled beer to complete the experience. Whether sharing around a table during a gathering or enjoying at a bustling food market, the Carioca Pastel brings people together with its comforting flavors and crispy texture.