Pastel de Cachaça
Introduction to Pastel de Cachaça
Pastel de Cachaça is a traditional Brazilian pastry that blends the rich flavors of cachaça, a popular Brazilian spirit made from fermented sugarcane juice, into a delightful and crispy shell. This dish captures the vibrant culture of Brazil, combining the age-old tradition of pastel making with the distinct taste of its national liquor.
Originating from Portuguese culinary influences, pastels are a staple in Brazilian street food, typically consisting of a thin crust enveloping a variety of fillings. Cachaça, on the other hand, has been produced since the 16th century and is integral to Brazilian culture, making its presence known in the world-famous cocktail, the caipirinha. The fusion of pastel and cachaça results in an irresistible mix of flavors perfectly suited for those who enjoy experiencing diverse tastes in one bite.
Ingredients for Pastel de Cachaça
- Flour - 2 cups
- Butter - 1/2 cup
- Egg - 1
- Cachaça - 1/4 cup
- Water - 1/4 cup
- Salt - 1 teaspoon
- Ground Beef - 1 cup
- Onion - 1, chopped
- Garlic - 2 cloves, minced
- Tomato - 1, chopped
- Parsley - 1/4 cup, chopped
- Oil - for frying
- Black Pepper - to taste
- Cheese (optional) - 1/2 cup, grated
Preparation of Pastel de Cachaça
Step 1: Making the Dough
In a large mixing bowl, combine flour and salt. Add in the diced butter and mix with your fingertips until you achieve a crumbly texture. In a separate bowl, whisk together the egg, cachaça, and water. Gradually pour this liquid mixture into the flour mixture, stirring until a dough begins to form. Knead the dough gently on a floured surface until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Step 2: Preparing the Filling
In a skillet over medium heat, add a tablespoon of oil and sauté the onion and garlic until fragrant. Add the ground beef and cook until browned. Stir in the chopped tomato, parsley, and season with salt and black pepper to taste. Remove from heat and let it cool slightly. If using, mix in the cheese until evenly distributed.
Cooking Process
Step 3: Assembling the Pastel
Roll out the rested dough on a lightly floured surface to a thickness of about 1/8 inches. Cut the dough into rectangles or circles, depending on your preference for shape. Place a spoonful of the filling onto each piece of dough, folding it over and sealing the edges with a fork to form a tight closure.
Step 4: Frying the Pastel
Heat the oil in a deep fryer or heavy saucepan to about 350°F (175°C) - use this cooking timer to ensure accuracy. Carefully place the filled pastels into the hot oil, frying them in batches to avoid overcrowding. Fry each pastel until they become golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove them from the oil, draining excess oil on paper towels.
Enjoying Pastel de Cachaça
Pastel de Cachaça is best enjoyed immediately while still hot and crispy. Serve the pastels with a side of hot sauce or a refreshing salsa for dipping. Pair with a traditional Brazilian cachaça cocktail, like a caipirinha, to complement the flavors beautifully. These pastels can also be savored with a group over lively conversation, embodying the communal and festive spirit of Brazilian cuisine.