Walk past any bustling Brazilian street market, and that smell hits you immediately — sizzling oil, crisp pastry, and gooey cheese practically waving you over. That’s pastel. Golden, crunchy, and filled with whatever makes you happiest, it’s the kind of food that doesn’t just fill you up — it makes your whole day better
For Brazilians, pastel is part of life. It’s not fancy fuss, just crispy, cheesy goodness that fits perfectly at family tables or as a quick bite in the middle of your day.
The Story Behind the Sizzle
Ask around, and no one’s really sure where pastel started. Some believe Japanese immigrants introduced a version inspired by Chinese spring rolls, then gave it a Brazilian twist. Others say it came from Portuguese kitchens. However it got here, Brazil made pastel their own — and turned it into pure street food happiness
These days, you can’t stroll through a Brazilian market without seeing vendor after vendor, each one guarding their own special pastel secrets. Cheese, meat, or heart of palm — and always that golden crunch when you take the first bite.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon vodka or cachaça (optional, but gives that lovely crisp texture)
- About ½ cup warm water (add gradually)
For the Filling:
- Shredded mozzarella (or better yet, if you can find it — queijo minas)
- Optional: fresh oregano or parsley for flavor
- Oil for frying
Precautions
- No cachaça or vodka? No problem. Just leave it out, but your pastel might be a bit less bubbly
- No Brazilian cheese? Mozzarella works great. Mix in a little provolone for more flavor if you want
- Want vegetarian? Go for hearts of palm with some creamy cheese or cooked spinach with garlic
Instructions
Step 1 : No cachaça or vodka? No problem. Just leave it out, but your pastel might be a bit less bubbly
No Brazilian cheese? Mozzarella works great. Mix in a little provolone for more flavor if you want
Want vegetarian? Go for hearts of palm with some creamy cheese or cooked spinach with garlic
Step 2: If you’re going with cheese, grate it yourself. Freshly grated cheese melts like a dream—trust me on this
Step 3: Roll the dough out until it’s as thin as possible. Trust me—the thinner it is, the crunchier your pastel turns out. This is the real secret. Always works
Step 4: Scoop your filling onto one side of the dough, fold it gently over, and press the edges shut with a fork—you want it sealed like a letter, no leaks allowed. If you skip this part, the filling might leak out into the hot oil — and no one wants that mess
Step 5 : Warm the oil until it’s hot enough that a little pinch of dough starts bubbling the second it hits the surface. Fry the pastéis until golden on both sides. They should puff up beautifully
Step 6: Let them drain on paper towels for a few seconds. But don’t wait too long — they’re best eaten hot
How Brazilians Eat Pastel
At street markets, pastel is finger food.It’s the usual scene at Brazilian markets—friends standing together, munching on hot pastel in one hand, sipping chilled sugarcane juice or guaraná soda with the other. At home? It’s a whole messy, delicious scene—cheese stretching everywhere, crispy bits falling onto plates, maybe someone reaching for hot sauce for that extra kick.
Things to Watch Out For:
Hot oil deserves respect. If you overcrowd your pan, the oil temp will drop, and you’ll end up with soggy pastel. Give them space. Let them shine.
- Seal Well: Any holes and the cheese could explode into the oil.
- Eat Fresh: They don’t like sitting around. Crispy right out of the oil is the way to go.
More About Pastel
For me, pastel isn’t just a snack — it’s a piece of Brazil you can hold in your hand. It’s messy. It’s crunchy. It’s cheesy. It’s everything I love about homemade food
Make it once, and I promise — you’ll be hooked.
