The Brazilian Pastel (pronounced pahs-TEL) is a beloved street food and snack, essentially a deep-fried, thin pastry pocket with a wide variety of fillings. It is a staple at Brazilian street markets (feiras), snack bars (lanchonetes), and fairs.
Key Characteristics:
- The Shell: The dough is rolled very thin and becomes incredibly crispy and flaky when fried, developing a characteristic bubbly and blistered surface. It’s not unlike a thin, large empanada.
- The Fillings: Fillings can be savory or sweet. The most classic savory options are ground beef (carne), cheese (queijo), and heart of palm (palmito). A “pastel de queijo com presunto” (cheese and ham) is another universal favorite.
- The Experience: It’s typically served piping hot, straight from the fryer. It’s often enjoyed with a small cup of sugarcane juice (caldo de cana), which is considered the perfect pairing.
- Cultural Role: The pastel is the quintessential market food. The sight and sound of pastels being fried at large stalls are central to the experience of visiting a Brazilian street fair. It’s a symbol of casual, communal eating and quick, delicious satisfaction.
In short, the Brazilian Pastel is a crispy, golden, deep-fried parcel of comfort food that is an essential part of Brazil’s culinary landscape.
