Brazilian Pastel - Easy Meat Pie Recipe
Bobby: My main man, Serge, and I are backto show you an authentic Brazilian snack,
the pastel. Loaded with ground beef that'sstarted with hard boiled eggs and salty green
olives, this is about authentic as my mainman, Serge, here. So, show us how to do it.
Sergio: Hey everybody, I'm back. So let'sstart with some onions on the pan.
Bobby: So I just cut one half onion, put itin here with a little olive oil and some salt
and pepper, just get the flavors kinda comingout. Then we add one pound of ground beef,
and that's where that meaty part of this recipecomes in.
Sergio: So every time you go to a farmer'smarket, you're always gonna see the beef pastel.
Bobby: What's a typical dessert pastel youcan find in Brazil?
Sergio: The most typical one you're gonnasee guava paste and the farmer's cheese.
Bobby: Nice.Sergio: That's called Romeo and Juliette.
Bobby: Romantic. So to this mixture, why don'twe salt and pepper it, add some flavor? A
few cracks of fresh peps. And then once thisbrowns off, we're gonna add just a couple
more ingredients, right?Sergio: Yeah. Let's throw in some hard boils
eggs and some olive. The olives are gonnahelp with getting us a little bit salty and
texture as well.Bobby: Like Serge said, that's gonna add some
nice filler, a little protein. That's goodbecause we got a pretty strenuous workout
earlier on. We gotta feed our muscles, rightSerge?
Sergio: Yeah.Bobby: Okay, let's mix up all those ingredients,
and I'd say we should probably check it forseasoning to make sure the salty level is
good.Sergio: That's what Bob always say, check
for seasoning, check for seasoning, checkfor seasoning.
Bobby: When you watch a lot of Chopped, likeI do, you learn to check for seasoning a lot.
Sergio: When you watch a lot of FlavCity,then you also do that.
Bobby: That's what I like to hear. The firsttestimonial I've had. Why don't you check
that guy?Sergio: Okay. Little bit.
Bobby: A little more salt, right?Sergio: Yeah.
Bobby: See? Wasn't lying about the checkingfor seasoning, comes in handy.
Sergio: One sheet of wonton bread.Bobby: Now this is not traditional, you might
want to make your own dough in Brazil, butI ain't making homemade dough, so we're using
wonton wrappers, right?Sergio: Yeah. That's a very good substitute
for the homemade dough in Brazil. So we'regonna put a little bit of the filling on one
side.Bobby: This is one of those things where less
is more, you don't want to over stuff it,right?
Sergio: Correct. The fillings are gonna beout of the dough and that's not what you want.
Bobby: In other words, it's pretty much gonnaexplode in the fryer and you're gonna cry.
Sergio: Yeah.Bobby: That's what I thought.
Sergio: Put some water here on your finger.Make sure you close them up and remove all
the air from inside.Bobby: Want to push the air out, correct?
Sergio: Yeah. So next you take your fork.Bobby: To crimp the edges, right?
Sergio: Crimp the edges.Bobby: Make it look homemade even though we
didn't make it.Sergio: And there you have it.
Bobby: Perfect.Sergio: One nice pastel ready to be fried.
Bobby: I feel like almost every culture ofthe meat pie. Obviously Brazil has the pastel,
Italy has the calzone, eastern Europeans havethe pierogi. So it's kind of a universal thing.
Sergio: Yeah. Everybody wants to put somefilling on dough.
Bobby: Yes. So leave a comment below and letme know what kind of meat pie is traditional
in your country. I'm sure there's differentnames all over the world, so let me know down
below.Sergio: Time to fry.
Bobby: Let's do it. We got our oil here at350 degrees. I'm using veggie oil. We'll just
carefully lower that into the oil using aspider. Nice and bubbly. So golden brown on
each side then I'm gonna flip them, right?Sergio: Should be one minute at a time.
Bobby: And what's the typical occasion orthe time of day that Brazilians would be eating
pastels?Sergio: Any time.
Bobby: That's the answer I like. Perfect.So I just flipped it. That's what you want
to see, right?Sergio: That's what I want to see. All the
bubbles, golden brown. Don't let them burn.Bobby: Gonna grab our pastels out of the oil,
drain off the excess oil, and then put themon a wire draining rack.
Sergio: Crispy deliciousness.Bobby: And there it is, the beef pastel. We
promised you a quick, delicious, authenticBrazilian recipe, and by gosh, we delivered!
Guys, if you want this awesome recipe, thelink is below in the description box. Check
it out, let me know how you like it, and also,what should they do, Serge?
Sergio: Go ahead and subscribe to FlavCitychannels all around the world! YouTube, Facebook,
Snapchat.Bobby: Instagram. Twitter. I'm everywhere.
Sergio: He's everywhere.Bobby: And if you want to see me and more
of the great Serge making pao de queijo, anauthentic Brazilian, cheesy, gluten-free cheese
roll, the video is below. And as always, keepon cooking, I'll see you next week with a
brand spanking new video. Good job, bro.
This Brazilian recipe is quick , easy, and perfect for a snack any time of the day! Recipe: http://goo.gl/rMLuzq Subscribe: http://goo.gl/pWpsoq All The FlavCity Videos here: http://goo.gl/iYaj7c Follow Me On Social Media: Facebook: https://www.facebook.com/flavcity Instagram: https://www.instagram.com/flavcity Snapchat: flavcity Twitter: https://www.twitter.com/flavcity New Videos Every Week! I'm the home cook who's out to prove you don't have to be a chef to cook like one. I take those "cheffy" techniques that can be time consuming and intimidating, and make them approachable for fellow home cooks. Cooking like a rock star isn't reserved for chefs anymore, and I'm here to show you how. I look forward to sharing my recipes & cooking style with you on my channel! An official YouTube partner channel of http://www.tastemade.com Music from Audio Network