Air Fryer Pastel de Feira or Pastel Frito

Ingredients

For the Blistered Pastel Dough

• 3 cups All-purpose flour (plus extra for dusting)
• 1 tbsp Neutral cooking oil (vegetable or canola)
• 1 tbsp White wine vinegar or distilled white vinegar (tenderizes gluten for a crispier bite)
• 1 tbsp Cachaça (or white rum/vodka; evaporates rapidly during cooking to form signature dough bubbles)
• 1 tsp Fine sea salt
• ¾ to 1 cup Warm water (adjust as needed for smooth consistency)

For the Seasoned Beef Filling ( Pastel de Carne )

• 1 lb (450g) Lean ground beef (85% to 90% lean)
• 1 tbsp Extra virgin olive oil
• 1 small Yellow onion, finely diced
• 3 cloves Garlic, minced
• ⅓ cup Green olives, finely chopped
• 2 Hard-boiled eggs, chopped (optional, traditional)
• ¼ cup Fresh green onions and parsley ( cheiro-verde ), finely chopped
• 1 tsp Ground cumin
• ½ tsp Smoked paprika
• Salt and freshly cracked black pepper, to taste

For Finishing

• Cooking spray or avocado oil (for brushing/spraying)
• Cold water (for sealing the edges)

Instructions

Step 1: Make & Rest the Dough

1. In a large mixing bowl, whisk together the all-purpose flour and salt.
2. Make a small well in the center of the flour. Pour in the oil, vinegar, cachaça, and ¾ cup of warm water.
3. Mix with a fork until the dough starts to clump together. If it feels too dry, add the remaining water 1 tablespoon at a time.
4. Turn the dough onto a lightly floured surface and knead vigorously for 5 to 7 minutes until smooth and elastic.
5. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes . (This relaxes the gluten so you can roll it out ultra-thin).

Step 2: Prepare the Beef Filling

1. Heat olive oil in a skillet over medium-high heat. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant.
2. Add the ground beef, breaking it up with a wooden spoon. Season with cumin, paprika, salt, and black pepper. Cook until browned and all moisture has evaporated.
3. Remove the skillet from heat. Stir in the chopped olives, green onions, parsley, and hard-boiled egg.
4. Crucial Tip: Let the filling cool completely before filling the dough. Warm filling creates steam, making the pastry soggy.

Step 3: Roll & Assemble

1. Divide the rested dough into 2 equal parts. Keep one half covered while working.
2. Dust your work surface with flour. Roll the dough out as thin as possible—ideally about 1/16 inch thick (similar to a dime).
3. Cut the dough into rectangular sheets (roughly 4×6 inches).
4. Spoon 2 tablespoons of cooled beef filling onto one half of each rectangle, leaving a ½-inch border around the edges.
5. Lightly moisten the edges with water using your finger or a brush. Fold the dough over the filling to form a sealed rectangle.
6. Firmly press the edges with your fingers, then crimp along all three open sides with the tines of a fork to ensure a tight seal.

Step 4: Air Fry to Golden Perfection

1. Preheat your air fryer to 380°F (193°C) for 3 to 5 minutes.
2. Generously spray or brush both sides of each pastel with cooking oil. (Oil is essential in the air fryer to achieve a blistering, golden crust instead of a dry, baked texture).
3. Place 2 to 3 pastéis in the air fryer basket in a single layer without overcrowding.
4. Air fry at 380°F for 5 to 6 minutes . Flip them over, light-spray again if needed, and cook for another 4 to 5 minutes until golden brown and blistered.
5. Repeat for the remaining pastéis. Serve hot with hot sauce or vinaigrette!

Nutrition

Calories: 230 kcal · Protein: 11 g · Fat: 9 g · Carbohydrates: 25 g Dietary · Saturated Fat: 2.5 g · Fiber: 1.2 g · Sugar: 0.8 g · Sodium: 340 mg