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Pastel with meat and cheese filling

A famous Brazilian snack found in all snack bars in Brazil shared by Sr. Lolita Delos Santos, icm


1 ½ tablespoons olive oil

1 medium onion, finely diced

1 garlic cloves,minced  pastel

12 ounces  ground beef or meat

1 large tomato, seeded and chopped

½ tablespoon sugar

½ tablespoon chili  sauce (optional)

Salt and freshly ground black pepper

4 ounces cheese, cubed 

16 rounds of empanada dough (1 pound), 

Vegetable oil, for frying

Preparation: In a medium skillet over medium-high heat, combine olive oil and onions. Cook the onions until soft, stirring occasionally, 3 minutes. Add garlic and cook until fragrant, 40 seconds. Add ground beef or meat and cook until browned, stirring occasionally. Add tomatoes, sugar and chili sauce. Cook until tomatoes are soft and incorporated into the sauce, 5 minutes, stirring occasionally. Season with salt and pepper. Remove from heat.  Set aside and let cool.

How to assemble:

Sprinkle a working surface with flour. Place one empanada dough round on surface and top with about one tablespoon of cooked  ground beef or meat. Place one cheese cube over it and carefully fold the dough over, while securing the filling inside with hands. Press fingers around dough, then press a fork around the border of pastel to secure. Trim excess dough with a pastry cutter (optional).


Deep fry the pastries in hot vegetable oil. When the outside is golden brown, remove from oil and transfer to a large plate lined with paper towel. Let stand 3 minutes before serving.

Que delícia! (How delicious!)

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