Dumplings and filled pastries
A Brazilian street-food favorite, pastel is made by filling paper-thin dough with ground beef and cheese, sealing the edges, and frying it in hot oil. It puffs up into a crisp, airy shell.
Knead the flour, oil, warm water, vinegar, and salt into a smooth dough. Cover and let rest for 20 minutes.
Sauté the onion and green bell pepper, then add the ground beef. Cook until the liquid evaporates and let cool; stir in the Kashar cheese.
Roll the dough paper-thin and cut into rounds. Place filling on one half of each, fold over, and press the edges firmly to seal.
Fry in hot oil until both sides are golden and puffed. Drain on paper towels.
Important: Roll the dough as thin as possible; if it is too thick, it will not puff while frying. Caution: The oil must be hot enough, or the pastry will absorb oil and become heavy. Allergens: Contains wheat (gluten) and dairy.
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