Name: Pastel (Deep Fried Empanadas) recipe by Sindhu Murali at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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.
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.
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.
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)
Assembling: Take a little dough and roll out to a slightly thick chapathi. Cut square shape from this.
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.
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.
Serve hot with salsa or any dip of your choice.

Similar Recipes