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Pastel de Carne

Crispy fried pastry envelopes packed with seasoned ground beef, green olives, and fresh herbs. A quintessential Brazilian street snack that delivers a satisfying crunch.

35 minMediumServes 4410 cal/serving

BrazilianAppetizerStovetopHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 lb ground beef
  • 1 tsp salt
  • 1/4 cup pitted green olives, chopped
  • 2 tbsp fresh parsley, chopped
  • 12 sheets pastel dough wrappers
  • 2 cups vegetable oil

Instructions

  1. 1

    Heat 1 tbsp olive oil in a skillet over medium heat.

  2. 2

    Add 1 small finely diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until soft.

  3. 3

    Add 1 lb ground beef and 1 tsp salt, breaking up meat and cooking for 6 to 8 minutes until browned and an internal temperature reaches 160°F.

  4. 4

    Stir in 1/4 cup chopped pitted green olives and 2 tbsp chopped fresh parsley, then remove the filling from heat to cool completely.

  5. 5

    Spoon filling onto center of 12 sheets pastel dough wrappers, fold in half, and press edges with a fork to seal.

  6. 6

    Heat 2 cups vegetable oil in a deep pot to 350°F and fry dough parcels in batches for 2 minutes until golden and bubbly.

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Questions

How hot should the oil be for Pastel de Carne?

For Pastel de Carne, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 6. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Pastel de Carne look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until browned and an internal temperature reaches 160°F. Step 6: cook until golden and bubbly. A reading of 160 F on a thermometer settles it.

Can I use ground turkey instead of ground beef in Pastel de Carne?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Pastel de Carne uses 1 lb ground beef.

How much protein is in Pastel de Carne?

One serving (the recipe makes 4) has 22 g of protein in about 410 calories, alongside 32 g carbohydrate and 21 g fat, plus 2 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein appetizer collection.

Can I freeze Pastel de Carne?

It is not a good candidate. Refrigerate what is left of Pastel de Carne within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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