Pastel, the symbol of Brazilian street food, is made by placing a filling of ground meat and cheese between paper-thin sheets of dough, sealing the edges, and frying it in hot oil. When fried, it forms an air-filled, crispy shell.
Knead the flour, vegetable oil, warm water, vinegar, and salt into a smooth dough; cover it and let rest for 20 minutes.
Sauté the onion and green pepper, add the ground beef, cook until it releases and reabsorbs its liquid, then let cool; mix in the kashar cheese.
Roll the dough out paper-thin and cut into circles, place filling on one half, fold over, and press the edge firmly to seal.
Fry in hot oil until both sides are golden and puffed, then drain on paper towels.
Important: Roll the dough as thin as possible; if it's too thick, it won't puff up while frying. Caution: The oil must be hot enough, otherwise the börek will absorb oil and become heavy. Allergen: contains wheat (gluten) and dairy products.
Folding and sealing the edges with your fingers instead of a fork gives the traditional wavy look of pastel.
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