Brazilian Beef Pastel

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine all-purpose flour and salt for the dough.

   Ca. 1 min.

2. 2

   Add the egg, vegetable oil, and warm water to the flour mixture.

   Ca. 1 min.

3. 3

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 1 min.

4. 4

   Knead the dough for about 5-7 minutes until it is smooth and elastic.

   Ca. 7 min.

5. 5

   Wrap the dough in plastic wrap and let it rest at room temperature while you prepare the filling.

   Ca. 15 min.

6. 6

   Heat a tablespoon of vegetable oil in a large skillet over medium heat.

   Ca. 1 min.

7. 7

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.

   Ca. 5 min.

   Kokkens note: Drain any excess fat if necessary.

8. 8

   Stir in the chopped yellow onion and minced garlic, and cook for another 3-4 minutes until softened and fragrant.

   Ca. 4 min.

9. 9

   Add the tomato paste, sliced black olives, cumin, paprika, salt, and black pepper to the beef mixture.

   Ca. 1 min.

10. 10

    Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld.

    Ca. 3 min.

11. 11

    Remove from heat and stir in the fresh parsley.

    Ca. 1 min.

12. 12

    Divide the rested dough into 8-10 equal pieces.

    Ca. 1 min.

13. 13

    On a lightly floured surface, roll each piece of dough into a thin circle, about 15 cm (6 inches) in diameter.

    Ca. 5 min.

    Kokkens note: The thinner the dough, the crispier the pastel.

14. 14

    Place a spoonful of the beef filling on one half of each dough circle, leaving a small border.

    Ca. 2 min.

    Kokkens note: Do not overfill.

15. 15

    Fold the other half of the dough over the filling to create a half-moon shape.

    Ca. 1 min.

16. 16

    Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.

    Ca. 2 min.

    Kokkens note: A good seal prevents the filling from escaping during frying.

17. 17

    Heat the vegetable oil for frying in a deep pot or Dutch oven to 175°C (350°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

18. 18

    Carefully fry the pastels in batches for 2-3 minutes per side, or until golden brown and crispy.

    Ca. 8 min.

    Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy pastels.

19. 19

    Remove the fried pastels with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

20. 20

    Serve immediately while hot.