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- Ingredients
- Recipe
- Wheat flour1 kg
- Cold water1/4 cup
- Oil1/4 cup
- Egg1 unit(s)
- Cachaça3 tablespoon
- Cheese500 g
- Seasonings1 to taste
- Ground beef (ready to taste)500 g
- In a bowl, add the cold water, the oil, the beaten egg and the cachaça.
- Add the flour and mix well until you get a smooth dough.
- However, do not over mix the dough. Add more flour if the dough becomes sticky.
- Let the dough rest for about 10 minutes.
- At this point, you can roll out the dough as thinly as possible with a rolling pin or the dough attachment on your stand mixer.
- Cut into rectangular or circular pieces (whatever size you prefer)
- Wrap them in plastic wrap and cover with cling film and let them rest for 30 minutes for best results.
- Take a tablespoon of your cheese or ground beef and place in the middle of the pieces of dough.
- Fold and pinch the sides with a fork so the cheese doesn't run out.
- Heat the oil in a heavy-bottomed pan or skillet to about 360 degrees.
- Fry in hot oil until golden and crispy.
- Let the pastel drain on a paper towel before serving.
- Serve it hot
- Note- Be careful because the filling will be hot. Sometimes it's a good idea to make a hole for the steam to escape.
- Makes 25 small pastries
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