Pastel (Deep Fried Empanadas) | How to make Pastel (Deep Fried Empanadas)

By Sindhu Sriram  |  21st Jun 2016  |  
5 from 1 review Rate It!
  • Pastel (Deep Fried Empanadas), How to make Pastel (Deep Fried Empanadas)
Pastel (Deep Fried Empanadas)by Sindhu Sriram
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Video for key ingredients

  • How To Make Pizza Dough

  • Homemade Short Crust Pastry

  • Homemade Pizza Sauce

About Pastel (Deep Fried Empanadas) Recipe

Pastel is a very famous and most loved road side snack of Brazil. It is a thin pastry which has a spicy filling with softy, gooey, cheesy inside. A local liquor called Cachaca is mixed along with the dough with gives those small bubbles on the fried pastel. I replaced it with Vodka. Also add in liquor helps in less oil absorption. If you don't have them, you can add a little vinegar. Pastel is very versatile to make because, the options for fillings are endless!! You could use Chicken, Beef, Shrimp, any vegetable filling along with cheese.

Pastel (Deep Fried Empanadas), a deliciously finger licking recipe to treat your family and friends. This recipe of Pastel (Deep Fried Empanadas) by Sindhu Sriram will definitely help you in its preparation. The Pastel (Deep Fried Empanadas) can be prepared within 20 minutes. The time taken for cooking Pastel (Deep Fried Empanadas) is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Pastel (Deep Fried Empanadas) step by step. The detailed explanation makes Pastel (Deep Fried Empanadas) so simple and easy that even beginners can try it out. The recipe for Pastel (Deep Fried Empanadas) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Pastel (Deep Fried Empanadas) from BetterButter.

Pastel (Deep Fried Empanadas)

Ingredients to make Pastel (Deep Fried Empanadas)

  • For the Pastry Dough:
  • maida - 1 1/2 cups
  • Vodka - 1 1/2 tbsp
  • Refined oil - 1 1/2 tbsp
  • salt - 1 tsp
  • water - as needed
  • For the filling:
  • onion - 2 (finely chopped)
  • tomato - 2 (finely chopped)
  • capsicum - 1 (finely chopped)
  • Mozzarella Cheese - 10 - 12 cubes
  • red chilli Powder - to taste
  • salt - to taste
  • tomato Ketchup - 2 tbsp
  • Tobasco Sauce - 3 tsp
  • Mixed Herbs - 2 tsp
  • oil - 1 tbsp
  • oil - for deep frying

How to make Pastel (Deep Fried Empanadas)

  1. Add the maida to a bowl and top in all the other ingredients and mix. Add water little by little to make a soft pliable dough. Cover and keep aside.
  2. In a pan, add oil. Once hot add onions and little salt (helps the onion to cook faster). Keep on high flame and saute the onions until they turn brown.
  3. Add the tomatoes and saute them. The tomatoes need to turn mushy. Add the chili powder, salt and capsicum. Saute until the water from the tomatoes are absorbed.
  4. Finally, add the tomato ketchup and tobasco sauce. The mixture should not be watery nor too dry. It should be semi solid like a pizza sauce (more or less)
  5. Assembling: Take a little dough and roll out to a slightly thick chapathi. Cut square shape from this.
  6. Add the filling. Make sure you don't add too much of filling, this will make the filling ooze out while frying. Keep a small block of cheese in the middle of the filling.
  7. Now wet the sides of the dough with a little water and seal all the sides of the dough. Make little serration on the sides with a fork and deep fry until golden brown.
  8. Serve hot with salsa or any dip of your choice.

My Tip:

The use of vodka gives that pores in the dough while frying and makes the batter really light. You can avoid it too.

Reviews for Pastel (Deep Fried Empanadas) (1)

Karthik Km2 years ago