Minas Pastel
Background
Minas Pastel is a delightful pastry hailing from the Minas Gerais region of Brazil. Known for its crispy exterior and deliciously flavorful fillings, this dish represents the rich culinary heritage of this Brazilian state. The origin of pastel dates back to the 18th century, with influences from Portuguese fry pastries and possibly Japanese immigrants introducing a similar fried concept during the early 20th century. Minas Gerais, with its diverse culture and history, has incorporated these influences, resulting in the unique Pastel we relish today.
Minas Pastel can be found in street markets, festivals, and local eateries throughout Brazil, where it's typically served with a variety of fillings that range from savory meats to delightful cheeses and vegetables. This versatile dish is perfect for a snack or a light meal and is loved by both locals and tourists alike.
Ingredients
For this recipe, we'll be preparing a classic Minas Pastel with a savory beef filling. To get started, gather the following ingredients:
- Flour - 2 cups
- Salt - 1 teaspoon
- Cachaça (or substitute with vodka) - 2 tablespoons
- Water - 1/2 cup
- Ground Beef - 500g
- Onion - 1, finely chopped
- Garlic - 2 cloves, minced
- Black Pepper - to taste
- Oil - for frying
- Egg - 1, for sealing pastry edges
- Green Olives - 1/4 cup, chopped
- Cheese (optional, for extra filling) - shredded
Preparation
Making the Dough
The first step in preparing Minas Pastel is to make a simple pastry dough. In a bowl, combine the flour and salt. Gradually add the cachaça and water, mixing until a smooth dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period allows the gluten to relax, which will help achieve that perfect crispy shell once fried.
Preparing the Filling
While the dough is resting, you can start preparing the savory filling. Heat a pan over medium heat and add the ground beef. Cook until browned, breaking it apart with a wooden spoon as it cooks. Add the chopped onion and garlic to the pan, and continue to sauté until the onion is translucent, which should take about 3-4 minutes. Season the mixture with salt and black pepper to taste. Stir in the chopped green olives and remove from heat. Allow the filling to cool before assembling the pastel.
Assembling and Cooking
Rolling the Dough
Once the dough has rested, it's time to roll it out. Divide the dough into smaller portions, which will make it easier to handle. Using a rolling pin, roll out each portion of dough on a floured surface to achieve a very thin layer, around 1/8 inch thick. This thinness ensures the pastel will be crispy and evenly cooked.
Filling the Pastel
Cut the rolled dough into rectangular pieces, approximately 4x6 inches in size. Place a generous spoonful of the prepared beef filling onto one half of each dough rectangle. If desired, sprinkle a little cheese over the filling. Beat the egg and lightly brush around the edges of the dough. Fold the other half over the filling to create a pocket and press the edges with a fork to seal.
Frying
In a large pot or deep fryer, heat the oil to about 350°F (175°C). Carefully add the assembled pastel to the hot oil, frying in batches to prevent overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels.
For more accuracy with timing, feel free to set a cooking timer to ensure each batch is perfectly cooked.
Serving Suggestions
Minas Pastel is best enjoyed fresh out of the fryer while it’s still hot and crisp. Serve with your favorite dipping sauce like chimichurri, salsa, or even a tangy yogurt dip to complement the richness of the meat filling. For a traditional Brazilian touch, pair alongside a glass of chilled cachaça or a refreshing caipirinha cocktail.
Whether enjoyed as a snack, appetizer, or main course, Minas Pastel is sure to bring a taste of Brazil's culinary charm to your table.