The Brazilian Pastel

This typically Brazilian dish seems complicated, but it is much simpler to make than what may seem at first glance. This dish is very common in Brazil, sometimes with Chouriço or sometimes vegetarian as outlined here. The brazilian pastel is very similar to the empanadas seen elsewhere in South America, except many Pastels from Brazil are traditionally made with a rectangular shape and this makes them much easier to prepare. This dish does not take a long time to make and can be prepared with various flavors, sweet or salty.

How to make brazilian Palmito Pastel

* 2 cups all-purpose white flour
* 1 egg
* 1 tablespoon of oil
* 1/2 tablespoon of brandy
* 1/4 cup water
* 1/2 teaspoon salt

Palmito Filling:
* 1 small onion, chopped
* 1 clove garlic, crushed
* 4 tablespoons (soup) of oil
* 1 cube of chicken stock
* 3 tbsp (tablespoons) tomato paste
* 3 tablespoons wheat flour
* 3 cups milk
* Salt to taste
* 1 and 1/2 lb. chopped heart of palm
* Parsley to taste


1) First we make the Dough: Place flour on a smooth surface. Make a depression in the center and then place the remaining ingredients. With a fork, a circular motion, from inside to outside, by mixing all ingredients. Knead well with your hands. Let the dough rest for 30 minutes, covered with a plastic film.

2) Palmito Filling: In a saucepan, heat the oil and sauté the garlic and onion, add the tablet of broth, monosodium glutamate, the tomato paste and cook for 5 minutes well Put the milk slowly, stirring constantly to avoid lumps, until it reaches the point creamy Fry for another 5 minutes or so, add the cabbage and leave for 1 minute. Remove from heat and after about more or less 5 minutes, sprinkle the parsley to taste.

3) Roll the dough very thin, preferably with a dough roller, forming a rectangle about 6 inches by 24 [15x60 cm]. Place the dough on a flat surface, previously sprinkled with flour. Spread 1/2 tablespoon of the palmito filling in the center, leaving about 1 and 1/2 inches of space in between stuffings. Brush the edges with water, and between fillings. Fold the bottom of the dough, over the first half. Tighten the edges and the intervals between fillings. Cut with a reel in this format and you're ready to fry them.

4) Fry them in a deep fryer, then place on kitchen paper towels to absorb the excess oil.

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