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Preparation of dough 🇧🇷
In a large mixing bowl, mix the flour and salt.
Add the oil and cachaca/vodka. Stir thoroughly.
Gradually add the lukewarm water while kneading the dough. Knead until you get a smooth, elastic dough. You may not have to use all the water or you will need a little more.
Cover the dough with a clean kitchen cloth and let it rest at room temperature for at least 30 minutes. This helps gluten relax and makes stretching easier.
Preparation of filling 🧀🌶️
Peel the Calabresa sausage and cut it into small cubes or circles.
Boil 1 tablespoon of oil in a frying pan over medium heat. Add the chopped onion and simmer into glass (about 3-4 minutes).
Add the diced Calabresa sausage and bake it crisp, often stirring. If you get too much fat out of it, pour a little down.
Take it off the fire and let it cool a little.
In a bowl, mix the grilled sausage with grated cheese and optional chopped parsley.
Formatting and filling pastels 🥟
Sprinkle the work surface thinly with flour. Remove the rested dough and divide into 2-3 parts for easier handling.
Stretch the dough as thin (almost translucent) as a pizza dough or strudel sheet. The thinner, the crisp the pastell.
Cut the dough rectangle or square pieces (about 10 × 15 cm or the size you want).
Place a tablespoon of filling on one side, but leave enough space on the edges to close.
Fold the other half of the dough over the filling and press the edges tightly to close the pastel. You can also use a fork to fancy the edges or a pastel shape if any. It is important to close well, otherwise the filling will be discharged during baking.
Baking ♨️
In a deeper frying pan or saucepan, heat a large amount of vegetable oil over medium-high heat (about 170-180 ° C). The oil must be deep enough for the pastels to swim in it.
Carefully put 1-2 pastels in the oil (do not crowd over the pan).
Bake both sides to golden and crunchy (usually only 1-2 minutes per side). The dough will quickly blister and tan.
Remove the finished pastels on a plate lined with a paper towel to drain the excess oil.
Repeat the process with the remaining pastels.
Serving:
Baked pastels are best to serve fresh, fresh. You can offer a little lime or lemon article because acidity complements the taste of fat and sausage.
This Brazilian roasted pastel cheese and Calabresa sausage are a real delicacy that is guaranteed to enchant the taste buds! Good appetite!
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