These Potato Pastel are golden, crunchy, and irresistibly savory Brazilian-style turnovers. A silky mashed-potato dough is enriched with milk, water, oil, colorau (annatto powder), garlic, and parsley, then rolled and filled with a hearty beef–cream-cheese filling. After a light water dip and coating in breadcrumbs, the pastéis fry up to a super-dry, ultra-crisp perfection. Ideal for snack bars, party platters, or a fun family treat, this recipe shows you how to make every element from scratch. By following these steps, you’ll learn how to master a pastel dough that won’t collapse or get soggy, along with a flavor-packed filling that keeps customers coming back for more.
Cooking Time
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Preparation (dough & filling): 25 minutes
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Resting dough: 15 minutes
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Shaping & coating: 20 minutes
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Frying (per batch): 5–6 minutes
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Total active time: 65 minutes
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Total passive time: 15 minutes
Ingredients
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For the Potato Dough:
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300 g (≈2 medium) potatoes, peeled, cubed, and boiled until very soft
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250 ml water, warm
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250 ml whole milk, warm
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40 ml vegetable oil
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1 tsp colorau (annatto powder) or 1 tbsp tomato paste for color
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1 chicken bouillon cube, crushed
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½ tbsp salt (to taste)
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2 tbsp finely chopped parsley (or cilantro)
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500 g all-purpose flour, plus extra for dusting
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For the Beef Filling:
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1 tbsp vegetable oil
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½ onion, finely diced
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300 g ground beef
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1 tsp colorau (or paprika/tomato paste)
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1 ripe tomato, deseeded and chopped
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Salt, pepper, and your favorite seasoning to taste
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1 tbsp chopped parsley
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1 tbsp all-purpose flour (to absorb excess liquid)
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2–3 tbsp requeijão (Brazilian cream cheese) or ricotta
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For Coating & Frying:
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Plain water (for dipping)
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200 g breadcrumbs
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Vegetable oil, for deep frying
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Step-by-Step Cooking Directions
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Blend the Potato Base: In a blender, combine boiled potatoes, warm water, warm milk, oil, and colorau. Blend until completely smooth.
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Season & Thicken: Transfer the mixture to a saucepan. Stir in the crushed bouillon cube, salt, and parsley. Bring to a low boil, then gradually whisk in flour (start with 300 g and add 100–200 g as needed) until the dough pulls away from the pan—it should be firm and nonstick. Cook, stirring, for 2–3 minutes.
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Cool & Rest: Transfer the hot dough to a work surface. Cover and let rest 10–15 minutes until just warm to the touch.
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Prepare the Beef Filling: Heat oil in a skillet over medium heat. Sauté onion until translucent, then add ground beef and colorau. Cook, breaking up lumps, until beef is browned and liquid evaporates. Add chopped tomato, parsley, and seasonings; stir 1 minute. Sprinkle in flour and mix until the filling is thick and no longer juicy. Remove from heat, stir in requeijão, and let cool.
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Shape Pastéis: On a lightly floured surface, roll the potato dough to ~3–4 mm thickness. Cut circles (~14 cm diameter) using a bowl or cutter. Place ~1 tbsp of beef filling in the center of each circle. Fold dough over to form a half-moon, pressing edges to seal.
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Coat & Rest: Dip each pastel briefly in plain water, then dredge in breadcrumbs, shaking off excess. Arrange on a tray and let rest 5 minutes—this helps the coating adhere.
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Fry Until Golden: Heat oil to 180 °C. Fry pastéis in batches, 2–3 minutes per side, until evenly golden and crisp. Drain on paper towels. Serve hot.
Nutritional Information
(Per pastel; makes 12 pastéis)
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Calories: 240 kcal
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Protein: 6 g
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Carbohydrates: 28 g
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Total Fat: 10 g
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Saturated Fat: 2 g
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Fiber: 1 g
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Sodium: 380 mg
The Origins and Popularity of the Recipe
Pastel is a beloved Brazilian street food, descended from Portuguese and Asian fried-dough traditions. Vendors pack pastelarias (snack bars) with dozens of fillings, but potato-based dough offers exceptional crispness and a light texture. Over decades, pastel has become a go-to quick bite in Brazilian markets, festivals, and homes—the version with potato dough and ground-beef filling ranking among the top sellers.
Reasons Why You’ll Love This Recipe
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Super-Crisp Texture: The potato–flour ratio creates a shell that stays dry, even after cooling.
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Flavorful Filling: Browning the beef and removing excess liquid concentrates savory notes.
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Make-Ahead Friendly: Dough and filling can be prepared hours ahead, then assembled and fried on demand.
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Cost-Effective: Uses inexpensive staples—potatoes, flour, and ground beef—for high profit margins.
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Family-Approved: Kids adore the mild potato dough; adults love the rich beef filling.
Health Benefits
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Potato Nutrition: Provides vitamin C, potassium, and complex carbohydrates.
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Lean Protein: Ground beef contributes iron, B vitamins, and protein.
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Controlled Oils: Frying in hot oil for a short time minimizes grease absorption.
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Vegetable Boost: Onion, tomato, and parsley add fiber, antioxidants, and micronutrients.
Serving Suggestions
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Dipping Sauces: Offer hot pepper sauce, chimichurri, or garlic aioli.
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Beverages: Pair with iced guaraná soda, lemonade, or a crisp lager.
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Accompaniments: Serve alongside fresh salad greens or pickled vegetables.
Common Mistakes to Avoid
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Too-Soft Dough: Under-cooked or under-floured potato dough will collapse.
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Beware Overstuffing: Excess filling tears the dough when frying.
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Cold Oil: Oil below 170 °C leads to oily, soggy pastel.
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Skipping Rest: Coated pastéis must rest so breadcrumbs adhere and dough relaxes.
Pairing Recommendations
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Beer: A light pilsner or wheat beer balances richness.
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Wine: A chilled rosé or young red like Beaujolais complements savory flavors.
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Non-Alcoholic: Sparkling water with lime cleanses the palate between bites.
Cooking Tips
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Use Warm Liquids: Warm milk and water speed the dough’s hydration and binding.
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Manage Frying Temperature: Use a candy thermometer for consistent 180 °C oil.
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Breadcrumb Quality: Fine, dry crumbs adhere best—avoid damp or flaky mixes.
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Batch Frying: Work in small batches (3–4 pastel at a time) to maintain oil temperature.
Similar Recipes to Try
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Coxinha (Chicken Croquettes): Shredded-chicken filling in a potato dough, rolled and fried.
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Kibe (Beef & Bulgur Croquettes): Middle-Eastern ground-beef fritters with cracked wheat.
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Sweet Potato Pastel: Swap sweet potato for white potato for a slightly sweeter dough.
Variations to Try
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Vegetarian Filling: Sautéed mushrooms, spinach, and ricotta.
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Spicy Beef: Stir diced jalapeño and chili flakes into the ground-beef filling.
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Cheesy Potato Dough: Mix grated cheddar into the dough for extra richness.
Ingredient Spotlight
Colorau (Annatto Powder): A natural coloring agent that imparts a warm yellow-orange hue without altering flavor. It’s gluten-free, mild, and widely used to brighten doughs, fillings, and sauces across Latin American cuisines.
Conclusion
These Homemade Potato Pastel combine a uniquely sturdy potato dough with a juicy, savory beef filling for a snack that stays crisp long after frying. Perfect for entrepreneurs, home cooks, or party hosts, the recipe’s straightforward method and reliable results will make pastel a permanent fixture in your repertoire. Gather your ingredients, prepare the dough and filling in advance, and delight friends and family with these golden turnovers any day of the week.
Frequently Asked Questions
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Can I freeze assembled pastéis?
Yes—freeze in a single layer for up to two months. Thaw slightly before frying for best texture. -
Why does my dough collapse?
Ensure potatoes are fully cooked and dough is firm; add 50 g more flour if too soft. -
Can I bake instead of frying?
Bake at 200 °C for 20–25 minutes, flipping halfway; the crust will be less crisp. -
How do I prevent oil splatter?
Pat pastel dry of excess water before coating, and maintain proper oil temperature. -
Is it necessary to add colorau?
No—colorau is optional; it only provides color. Use paprika or tomato paste for a similar effect. -
What’s the best meat to use?
Lean ground beef or pork; you can also mix in sausage for extra flavor. -
Can I skip the requeijão?
Yes—omit for a simpler, drier filling, or replace with cream cheese or mashed peas for variety. -
Why does my pastel crack when frying?
Cracks mean dough was too dry or too thin. Roll to 3–4 mm thickness and rest the dough after coating. -
How do I calculate selling price?
Add total ingredient cost, then mark up 100%–150% for profit. Typical street-food pricing ranges R$6–8 per pastel. -
Can I make mini pastéis?
Yes—use a smaller cutter (8 cm diameter) and fry only 1–2 minutes per side for bite-sized snacks.