Name: Brazilian pastel with beef filling
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 portions
Ingredients: 400 g ground beef; 1 pc onion; 2 cloves garlic; 2 tablespoons tomato paste; 50 g green olives; 2 tablespoons parsley; 1 teaspoon sweet paprika; salt; ground pepper; 300 g plain flour; 150 ml water; 2 tablespoons vegetable oil; 1 l sunflower oil

Step by step process

Filling

1
Brazilian pastel starts with the filling, so make it first. Heat a little oil in a pan and saute the finely chopped onion with the pressed garlic until translucent.
TIP:
Sauté the onion over medium heat until golden or translucent. Add the garlic at the end and sauté briefly to release the aroma, but do not burn it.
2
Add the ground beef and cook it until browned and crumbly. Stir in the tomato paste and ground paprika and saute briefly so the spices flavor the meat.
3
Stir in the chopped green olives and parsley, season with salt and pepper, and let the filling cool. Cold, it wraps more easily.

Dough

4
Sift the flour into a bowl, add the oil, a pinch of salt and gradually pour in warm water. Work a smooth, supple dough. Let it rest under a towel for 20 minutes.
5
Roll the rested dough out as thinly as possible on a floured surface and cut rectangles about 10 × 12 cm. Place a spoonful of the cooled filling on one half of each rectangle.

Shaping and frying

6
Brush the edges of the dough with water, fold them over the filling and press firmly with a fork so the pockets do not open during frying. You get about ten pieces.
7
Heat the sunflower oil in a pot or fryer to 180 °C. Fry the pockets in batches for about 2 to 3 minutes per side until golden and puffed.
8
Lift the finished pockets out with a slotted spoon onto a paper towel. It drains the excess fat.