Pastel de Carne

Make the dough: in a bowl combine the All-Purpose Flour and Salt. Add the Cachaça, a splash of Vegetable Oil and enough Water to bring the mixture together into a soft dough. Knead briefly until smooth, cover and let rest for 20–30 minutes.

Prepare the filling: heat a little vegetable oil in a skillet, then add the Ground Beef and cook over medium-high heat, breaking it up with a spoon until browned.

Add the chopped Onion and minced Garlic to the pan and cook until softened. Stir in the chopped Tomato and sliced Green Olives, reduce the heat and simmer until most of the moisture has evaporated.

Finish the filling by stirring in chopped Parsley and seasoning with salt and freshly ground Black Pepper to taste. Remove from heat and let cool so it’s easier to handle.

Assemble the pastéis: divide the rested dough into small balls, roll each ball thin on a floured surface, and cut into rounds. Spoon a small amount of filling onto one half of each round, brush the edges with a little water, fold over and press or crimp with a fork to seal.

Heat enough Neutral Vegetable Oil in a deep pan to fully submerge the pastéis. When the oil is hot (about 170–180°C / 340–350°F), fry the pastries in batches until golden and crisp, turning once for even color.

Drain the cooked pastéis on paper towels and serve hot. Enjoy them plain or with your favorite hot sauce or chimichurri.