Brazilian Shrimp Pastel

Pastel is a traditional Brazilian snack (depending on its size it can be considered a meal) and it resembles an empanada. And the Shrimp Pastel is, im my opinion, the best of its kind! A super moist, full of flavor treat!

Pastel is so traditional in Brazil. It can be a snack or, depending on its size, it can be considered a meal.

Jump to:

• 🤔 What is a pastel?
• ⏰ What is the best time to have it
• 📋 Ingredients
• 🥟 How to make pastel
• 💭 Tips and Variations
• 🧺 How to store
• ❄️ Can I freeze them?
• 📖 Recipe
• 💬 Comments

🤔 What is a pastel?

Pastel is pretty much similar to a deep fried empanada. It consists of half-circle or rectangle-shaped thin crust pies with assorted fillings, fried in vegetable oil.

And the fillings are endless. The classics are beef, cheese, heart of palm, chicken, Chinese cabbage, shrimp and cod. But as I've said, you can find stroganoff pastel, 4 cheese pastel, tomato and basil, ricotta and tomato, sausage, and even sweet pastéis, such as chocolate, brigadeiro and dulce de leche.

⏰ What is the best time to have it

Actually there is not a best time to have pastéis (singular = pastel; plural = pastéis). You can have them anytime!

Well, perhaps breakfast is not a very usual time to have them, but in more popular padarias (bakeries) you can find them anytime. And if you feel like having a pastel in the morning - go for it!

They are great as a snack between meals and, depending on their size, they can be a meal! It is not hard to find a 7 inch long by 4 inch wide pastel filled with almost anything and fried right in front of you!

Small ones are great to have as snacks during happy hour - or tapas. And those are usually filled with cheese.

📋 Ingredients

To make Brazilian shrimp pastel you will need:

• all purpose flour
• warm water
• vegetable oil
• olive oil
• cachaça or vodka (optional)
• onion
• tomatoes
• cooked shrimp
• salt
• pepper

Cachaça (sugar cane spirit) or vodka is said to make the dough crispier and with more air pockets on its surface, giving the pastel its classic appearance. But you can leave it out!

🥟 How to make pastel

To make pastel you first have to make the dough. While the dough rests, prepare the filling. Then roll and cut dough, fill the pasteis and finally fry them.

The detailed process is as follows.

Start with the dough

• Place the flour and salt in a bowl or a working surface and make a well in the middle.
• In this well add the oil, vodka and water.
• Little by little mix dry ingredientes and liquids.
• If the dough is too tough, add a little more water and if it's too sticky add a little more flour.
• Shape it into a ball, cover and let it rest while you make the filling. After filling is ready, roll and cut the dough.
• Cut dough in half and place one half between 2 pieces of parchment paper (or floured surface) and roll out with a rolling pin until it's about 1/8 inch - 3mm thick.
• Cut round disc shapes (use round molds - 5 inch/13cm in diameter - or a small bowl). Place the discs between pieces of plastic wrap so they don't stick.

Filling

• In a frying pan place olive oil and onion and cook for around 2 minutes.
• Add the tomatoes and let them soften a little.
• Add shrimp and salt and pepper to taste.
• Cook this mixture for around 2-3 minutes.

Assembling

• Place about 1 tablespoon of filling in the center of a dough disc.
• Spread a little water around the edges with your fingers and fold one side over the other (to make a half moon shape).
• Close the pastel by pressing the edges with a fork - be careful not to pierce the dough.
• Heat vegetable oil in a deep frying pan (oil should be about 2 inch - 5cm deep).
• When oil is hot (390F - 190C) drop one or two pasteis in it carefully and turn them over immediately.
• With the help of a spoon, baste the pasteis with the oil.
• After 30 seconds turn them over and baste the other side.
• Fry the pastéis until golden brown, turning them once more if needed.
• With a slotted spoon or wired spatula, transfer the pastéis to a paper-towel-lined baking sheet to drain.
• Serve immediately.

💭 Tips and Variations

• Turning the pastel right after placing them in oil and continuing to baste it will help them puff and create air pockets on the surface.
• If a pastel is pierced, it may splatter.
• You can try different fillings, such as cheese, ham and cheese, chicken, tomato, mozzarella and basil and even sweet ones, like chocolate or dulce de leche.
• They are deep fried, but totally worth it. While you could, I do not recommend baking them.

🧺 How to store

After frying the pasteis can be stored in an airtight container and be kept in the fridge for up to a day.

To reheat - quick fry them, or place them for a couple of minutes in a hot oven.

❄️ Can I freeze them?

Yes. You can freeze the pasteis and then defrost and reheat in the oven.

You can also freeze them before frying!

Arrange them side by side in a baking sheet lined with plastic wrap and place the baking sheet in the freezer. After they have frozen, transfer to a freezable bag and close well. They will keep for up to two months.

To prepare them, just follow the instructions to frying - there is no need to defrost them.

Just be careful if there is ice on the surface, as it will splatter. You can also defrost them, leaving at room temperature, but make sure there is no ice too, as it can make the dough soggy and tear when handling.

📖 Recipe

I think you might also like this Brazilian Chicken Pie.