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Brazilian Pastel with Beef & Cheese (In Association with Magimix)

Pastels with Beef and Cheese

Pastels with Beef and Cheese

I was more surprised than anyone when I started getting very involved with the World Cup Columbia vs Brazil match last weekend. I was out with some friends and when one spotted it she yelled “Niamh, what the hell is going on?!”.

I didn’t know.

I figured that this must be a very good game if it had managed to suck me into it. Or I was having a mini stroke? You see, I don’t really get football, nor do I watch it, normally. I never have. That goes for most sports. There are exceptions – the Olympics, for example, especially when they were on in London, limited amounts of tennis, that kind of thing – but when everyone you know is watching the World Cup, you want to be involved, right? Somehow? Well, we can do the snacks!

4200XL Satin 18434Magimix challenged me to come up with a Brazilian recipe using their kit (a Magimix 4200XL), so that was a good start. I already have a Magimix, battered from love and use and melted on the side as I placed it too near the cookers gas flames when I moved flat, but it still chugs away perfectly, and is one of my most treasured pieces of kitchen equipment. It is compact and speedy and it chops, grates, slices and kneads. Essentially, it does everything that I don’t want to do or can’t do when I am rushing. Which is a lot. I quite like the serenity of chopping and slicing and kneading when I have time, but more often than not Mr Magimix does it. It is more patient with kneading than I am, and it makes great pastry, as my super warm hands destroy it when I allow my paws to do it (I believe that that might be my super crap super power).

Ok! A snack challenge. The game was on for me. A game I could enjoy, finally!

I have never been to Brazil – a big black mark right there – but I know food, and I am already familiar with a lot of Brazilian specialities. I wanted something that would be a great snack, that would taste great, and that would have the right amount of challenge to be different and delicious, but not be too challenging to prepare. I whittled it down to about five things, the others will probably appear here in the near future.

I opted for home made (from scratch, natch) pastels with beef and cheese. Pastels appear to be the Brazilian version of the empanada. Maybe it is the other way around? I don’t know which came first, most South American countries have something similar. It seems fitting that the Brazilian snack that you cook for the final could also double as an Argentinian snack (sorry Brazil, I wanted you to win too). You can pretend, or to be authentic change the filling a little (no cheese, add eggs and olives to approximate my favourite empanadas from Mendoza, still one of the best things that I have ever eaten), and use lard in the pastry in place of oil. Remove the vodka too.

I always try to make wrappers myself, whether for pastel, empanada, dumplings, spring rolls or any other little parcel of gorgeousness wrapped in something crisp or steamed. It is always worth the effort, as you get a far superior result and lots more satisfaction. I love the geekery of it, getting down to the nitty gritty and understanding where the recipe came from. Also, it is not always possible to source wrappers if you don’t live in an urban centre, or a particular country, so I always like to provide a recipe for those of you that can’t, as well as for myself.

The dough is similar to a dumpling dough, which isn’t that surprising. I researched many recipes, and played around. Some recipes have egg, I didn’t bother as I didn’t feel it was necessary after a few trials. I loved the results from a simple flour, water, oil and vodka recipe. Yes, vodka!  Brazilian pastel dough recipes include cachaça (the national spirit, star of the Brazilian caipirinha cocktail), but I didn’t have any. Lots of recipes suggested vodka as an alternative, and also stressed that it was essential to make the dough crisp, so I used that.

Kneading the pastel dough in the magimix

Kneading the pastel dough in the magimix

The filling was a simple minced beef one with a slab of cheese. Yes, a slab. I started by putting in small bits, but I soon found out that it just wasn’t melty enough. Use as much as you can fit. In place of the traditional Brazilian cheese used normally, I used cheddar.

Making the pastel. Use more cheese than this! Cover the filling with it.

Making the pastel. Use more cheese than this! Cover the filling with it.

I loved making these. The dough is stretchy and very pliable, so it is virtually impossible to go wrong. The filling is rich – meaty and cheesy – the dough crisp and light. A perfect snack for all you football fans this weekend, and for those of you that just love to cook and eat, this is especially for you.


I explored many recipes but I found this pastel recipe from Cynthia Presser’s site a great guide – thanks, Cynthia!

RECIPE: Brazilian Pastel with Beef & Cheese


Pastel dough

300g plan flour (with more for rolling and you may need more as you make it too)
200ml warm water
2 tbsp vegetable oil
2 tbsp vodka
a good pinch of salt
a tsp light brown sugar (white will do if you don’t have it)


450g minced beef
10 cherry tomatoes (or 2 normal tomatoes)
1 red onion
3 cloves garlic
1 tsp honey
1 tsp cider vinegar
1 tsp chilli flakes or 1 fresh chilli chopped (to your taste, I love chilli)
6 spring onions, finely sliced
250g cheddar, sliced into 1 mm thick slices
sea salt

flavourless oil for frying like vegetable or sunflower oil


Start with your dough. Using your dough hook in your Magimix, combine all of the dough ingredients and knead for a couple of minutes. Check the consistency of your dough. If too wet, add more flour (you want it to be just dry so that when you touch it your finger doesn’t stick), and vice versa. Continue to knead with the dough hook until elastic. Leave to sit in a bowl covered with cling film or a damp clean tea towel, for half an hour. (You can of course do this by hand too, hand kneading until you get a lovely stretchy dough).

Make your filling. Using the magimix blade, finely chop the red onion (take care not to accidentally purée it, it is speedy!), and sauté in 1 tbsp of oil over a medium heat for 7 or 8 minutes until soft. Add the minced beef and cook until brown, stirring and breaking down the meat with a spatula as you do.

Chop the garlic, chilli (if using fresh) and cherry tomatoes and add to the beef with the honey and cider vinegar and cook for a half an hour. Salt to taste.

Prepare your wrappers. Tear off a piece of dough about half the size of a golf ball. Roll in your hand and then roll until thin and circular and approximately 5 inches wide (or whatever you prefer, frankly, smaller is good too!). Combine the spring onions with the beef, then place a tablespoon of filling in the centre of the empanada, ensuring there is 1 inch space around the side. Add as much cheese as can comfortably fit. Gently smooth the dough over the filling, until it is a half moon shape, and ease the air out. Seal with a fork, pressing the top and bottom together without piercing the dough, trim any excess, and leave to the side, covered with a damp clean dowel or cling film (whatever you used to cover the dough is fine).

Heat the oil in a pan or deep fat fryer until 180 deg C a small ball of dough will immediately float and start to crisp. Then add your empanadas, as many as will fit comfortably, with space around them, at a time. Turn half way through, and remove to drain on kitchen paper when golden brown. I don’t have a deep fat fryer, I just used a pot and a litre of vegetable oil. If the oil was getting too hot I turned it down, and vice versa. It works fine, but you must keep a close eye on it.

Eat while hot. And enjoy. They are delicious!

(You can probably bake these too, but don’t. Fry them! :) )




  1. Looks lovely, we have a similar thing in Sri Lanka called Patties, from the Portuguese influence. Beef and cheese filling sounds like a nice idea though!

  2. I have that exact Magimix and I absolutely love it. It does so much hard work I don’t know how it hasn’t keeled over. Those pastels look yum – must give them a try.

  3. Good to see you sharing the Brazilian recipes Niamh! Pastels (or to be a Portuguese pedant “pasteis”) are a really popular snack here in Brazil and you can get very creative with the fillings. One of my favourite bars here in Rio improves on the most common cheese and beef fillings with a “Gruyere and onion confit with thyme honey” and a “Beef bourguignon” version. Totally delicious and great for parties :)

  4. Hey, Niamh!! I’ve found your blog yesterday, because I was looking for something on internet about Le Cafe des Federations, and you wrote about it.
    Anyways, today I started reading your blog more carefully and i’m amazed by this post specifically. I say that because, well, I’m brazilian! I was moved when you said you wanted us to win (so did I!).
    But I liked it even more when you started talking about pastel and, you know, you really know something authentic (and delicious) Brazilian. I don’t know what came first (empanadas or pastel), but I have and argentinian friend and we use to argue about which one is better on the same level we do when talking about Pelé and Maradona. And that’s only because both Pelé and Pastel are rrrreally something we care about.
    I hope your pastels were delicious! They look like the ones poeple sell at the beach in Rio de Janeiro or at bars. Usually we (consider “we” brazilians, as I never tried to do it – I leave it for specialists hhehe) put cachaça instead of vodka, but I can imagine the reason you didn’t use it (too expensive out of Brazil…)
    Ok, that’s it :))
    please, keep cooking!

    • Hello!

      Thanks for your comment – so lovely to read it. Yes, vodka is easier to come by, so I used that instead. I love your Pelé and Maradonna comparison.

      I will keep cooking. I hope you keep reading!


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