Brazilian Pastel (Brazil)

Preparation

1. 1

   Cook the ground beef with the sliced onion and garlic in a pan for 5-6 minutes over medium-high heat, breaking it up well with a spatula, until nicely browned with no grey left.

2. 2

   Add the diced tomato, season with salt and pepper, and simmer uncovered for 5 minutes, until the mixture is dry (no loose liquid) so it doesn't make the dough soggy. Let the filling cool before assembling.

3. 3

   Roll out the dough thinly (2-3 mm thick) on a floured surface, and cut squares or rectangles about 12 cm across.

4. 4

   Place a spoonful of filling on one half of each square, lightly dampen the edges with a wet finger, then fold the other half over and press the edges firmly with a fork to seal tight — a poorly sealed pastel will burst open while frying.

5. 5

   Heat the frying oil to 180°C (a small piece of dough should sizzle up immediately) and fry the pastels for 3-4 minutes per side, until nicely puffed, golden and crisp.

6. 6

   Drain on paper towel and serve immediately, piping hot, while the pastry is still crackly.