Brazilian Beef and Mozzarella Pastel de Feira
Crispy on the outside, gooey on the inside—the Pastel de Feira is the king of Brazilian street food. An ultra-thin dough that bubbles in hot oil, a filling of golden ground beef with onions and garlic, and a molten mozzarella center in every bite. It's hard to eat just one.
🛒 Ingredients
4 servings
- 8 ready-to-use pastel dough discs (thin, approx. 6 inches in diameter)
- 14 oz ground beef (15% fat)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 7 oz fresh mozzarella, cut into thick slices
- 2 tbsp neutral vegetable oil (for the filling)
- 4 cups neutral frying oil (sunflower or peanut)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cumin (optional)
- 1 small tomato, seeded and finely diced (optional)
- 2 tbsp chopped flat-leaf parsley
Watch the original video
Watch on TikTokDirections
- 1
Prepare the filling: Heat 2 tablespoons of oil in a skillet over high heat. Add the diced onion and sauté for 3 minutes until translucent.
- 2
Add the minced garlic and sauté for 1 additional minute, stirring constantly to prevent burning.
- 3
Incorporate the ground beef and break it up with a spatula to avoid clumps. Cook over high heat, stirring regularly for 8 to 10 minutes, until the meat is well-browned and all liquid has evaporated—this step is crucial so the filling stays dry and doesn't make the dough soggy.
- 4
Season with salt, pepper, cumin, and chopped parsley. Add the diced tomato if desired. Mix well and let cool completely at room temperature, or for 15 minutes in the refrigerator.
- 5
Assembly: Place a pastel dough disc on a lightly floured work surface. Place a generous tablespoon of cooled beef in the center, then top with 1 to 2 slices of mozzarella, leaving a border of at least 0.6 inches all around.
- 6
Fold the dough into a half-moon shape over the filling. Press the edges firmly with your fingers to adhere, then seal tightly with the tines of a fork all along the edge, pressing down well. This seal is essential to keep the cheese inside during frying.
- 7
Frying: Heat the oil in a deep pot or deep fryer to 356°F. To check the temperature without a thermometer, dip the handle of a wooden spoon in—small bubbles should form immediately around it.
- 8
Fry 2 pastels at a time (do not overcrowd). Fry for 2 to 3 minutes on each side, turning them delicately with a slotted spoon, until the dough is evenly golden and covered in characteristic small, crispy bubbles.
- 9
Drain on paper towels for 1 minute. Serve immediately to enjoy the perfectly melted mozzarella center.
💡 Chef's Tip
The secret to a successful pastel is a perfectly dry and cold filling before assembly. If the meat is still hot or moist, the steam will soften the dough from the inside. Always cool the filling before using. For the mozzarella, prefer low-moisture pizza mozzarella (firmer) rather than fresh mozzarella balls, as it melts better without releasing too much water.
