Brazilian Pasties | How to make Brazilian Pasties

By Sreemoyee Bhattacharjee  |  10th Oct 2016  |  
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  • Brazilian Pasties, How to make Brazilian Pasties
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About Brazilian Pasties Recipe

A lovely Brazilian appetizer.

Brazilian Pasties is an authentic dish which is perfect to serve on all occasions. The Brazilian Pasties is delicious and has an amazing aroma. Brazilian Pasties by Sreemoyee Bhattacharjee will help you to prepare the perfect Brazilian Pasties in your kitchen at home. Brazilian Pasties needs 15 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Brazilian Pasties. This makes it easy to learn how to make the delicious Brazilian Pasties. In case you have any questions on how to make the Brazilian Pasties you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sreemoyee Bhattacharjee. Brazilian Pasties will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Brazilian Pasties

Ingredients to make Brazilian Pasties

  • Filling :
  • Chopped garlic - 1 tsp
  • Chopped onion - 1
  • Chopped capsicum - 2 tbsp
  • Deseeded chopped tomatoes - 1
  • Boiled corns - 2 tbsp
  • Chopped green chillies - 1 tsp
  • salt
  • pepper powder - 1/2 tsp
  • Refined oil as required
  • cream cheese
  • Outer covering :
  • maida - 1 cup
  • egg - 1
  • Ghee/butter - 4 tbsp
  • lemon juice - 2 tbsp
  • salt as per taste

How to make Brazilian Pasties

  1. Heat a pan with some oil, add chopped garlic and green chillies, followed by onions.
  2. Once they are translucent, add rest of the vegetables, salt and pepper powder.
  3. Saute and cook till done. Cool the mixture.
  4. Mix all the ingredients to form a tight dough. Add water if required.
  5. Chill it for 1 hour.
  6. Roll the dough and cut squares out of it.
  7. Take one square, put a tsp of the vegetable mixture on it.
  8. Then put a dollop of the cream cheese.
  9. Apply little water on all sides, take one side and place it on the other.
  10. Seal it using a fork.
  11. Deep fry in hot oil.

My Tip:

Originally the recipe requires white rum and vinegar to be added in the dough. I avoided the alcohol and replaced the vinegar with lemon juice.

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