This Brazilian baked pastel recipe creates deliciously golden, stuffed pastries filled with melted cheese, tomatoes, and flavorful calabresa sausage. Unlike traditional fried pastels, these are baked to perfection with a tender, flaky crust and generous filling that makes them perfect for breakfast, lunch, or as a satisfying snack.
Ingredients
For the Dough:
- 2 large eggs
- 200ml (¾ cup + 1 tablespoon) warm milk
- ½ tablespoon salt
- 1 tablespoon active dry yeast
- 2 heaping tablespoons margarine or butter
- 650g (5¼ cups) all-purpose flour
- Extra flour for dusting
For the Filling:
- 1 large ripe tomato, finely diced
- 200g (7 oz) mozzarella cheese, coarsely grated
- 100g (3.5 oz) calabresa sausage, thinly sliced (or substitute with ham)
For Assembly:
- 1 egg, beaten (for egg wash)
- 2-3 tablespoons cornmeal (fubá) for sprinkling
- Oil for greasing baking tray
Instructions
Step 1: Prepare the Dough
Begin by cracking the eggs into a large mixing bowl, checking for freshness. Add the warm milk, salt, and active dry yeast, mixing well to combine all ingredients. Add the margarine and mix until dissolved. Gradually incorporate the flour, mixing continuously to prevent lumps from forming. Add flour slowly until the dough reaches the right consistency – firm but not too stiff. The dough should not be sticky.
Step 2: Knead and Rest
Knead the dough lightly for about one minute until smooth. The dough will have a yellowish color from the eggs and margarine. This is a rich dough that won’t rise significantly due to the high fat content. Cover with a clean kitchen towel and let rest for 15 minutes until slightly puffed and softened.
Step 3: Roll the Dough
Dust your work surface generously with flour. Roll out the rested dough to a medium thickness of 4-5mm (about ⅕ inch). The dough should not be too thin as it needs to support the generous filling without tearing. Turn the dough occasionally while rolling to ensure even thickness.
Step 4: Cut the Circles
Using a 14cm (5½ inch) diameter bowl or round cutter, cut circles from the dough. Gather scraps, form into a ball, cover, and set aside to rest before re-rolling for additional pastels.
Step 5: Add the Filling
Place approximately one tablespoon of diced tomato in the center of each circle. Add a generous portion of grated mozzarella cheese, pressing it down gently with your hands to compact it. Top with a few slices of calabresa sausage, being careful not to overfill.
Step 6: Seal the Pastels
Lightly spray or brush the edges of the dough circles with water to help them seal properly. Carefully fold each circle in half, holding the filling in place with your fingers. Press the edges firmly to seal, then create a decorative border by pressing and folding the edge in small sections, or simply press with a fork for a quicker seal.
Step 7: Prepare for Baking
Preheat your oven to 200°C (390°F). Grease a large baking tray with oil. Place the sealed pastels on the tray, leaving small spaces between them as they don’t expand much during baking.
Step 8: Apply Egg Wash and Cornmeal
Beat one egg and brush generously over each pastel, being careful not to let excess drip onto the baking tray. Using a fine sieve or shaker, sprinkle cornmeal evenly over each pastel for added texture and to prevent over-browning.
Step 9: Bake
Bake in the preheated oven for 12 minutes until golden brown and crispy. The high temperature ensures the cheese doesn’t leak out during baking.
Nutritional Information (Per Pastel)
- Calories: 285
- Protein: 12g
- Carbohydrates: 32g
- Fat: 11g
- Fiber: 2g
- Sodium: 420mg
Prep Time: 30 minutes
Rest Time: 15 minutes
Baking Time: 12 minutes
Total Time: 57 minutes
Yield: 8-10 pastels
Recipe Variations and Substitutions
Filling Alternatives
Replace calabresa sausage with ham, turkey, or chicken for a milder flavor. Vegetarian options include sautéed mushrooms, bell peppers, or spinach with ricotta cheese. For a breakfast version, add scrambled eggs to the filling mixture.
Cheese Variations
Substitute mozzarella with cheddar, gouda, or a Brazilian cheese like queijo coalho. Mixing different cheeses creates more complex flavors and interesting melting properties.
Dough Modifications
For a lighter version, replace margarine with olive oil or reduce the amount by half. Add herbs like oregano or rosemary to the dough for extra flavor. Whole wheat flour can replace up to half the all-purpose flour for added nutrition.
Serving Suggestions
Serve hot with Brazilian-style hot sauce (pimenta) or chimichurri. These pastels pair excellently with fresh fruit juices or Brazilian coffee. For parties, make mini versions using smaller cutters.
Storage and Freezing Tips
Fresh baked pastels keep for 2-3 days in the refrigerator and reheat well in a 180°C (350°F) oven for 5-8 minutes. For freezing, you can freeze unbaked pastels on a tray, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the cooking time. Alternatively, freeze fully baked pastels and reheat as needed.
Frequently Asked Questions
Can I make these pastels without yeast? Yes, you can omit the yeast for a denser texture similar to empanada dough. The pastels will be less fluffy but still delicious. Add an extra tablespoon of flour if the dough seems too wet.
Why is my dough too sticky to work with? The dough may be too wet if your eggs were particularly large or the milk was too warm. Add flour gradually, one tablespoon at a time, until the dough becomes manageable. Always flour your work surface generously.
Can I fry these pastels instead of baking them? These pastels can be deep-fried at 170°C (340°F) for 3-4 minutes until golden, but the dough recipe is optimized for baking. For frying, reduce the yeast by half and add less liquid to create a firmer dough.
How do I prevent the filling from leaking out? Ensure edges are properly sealed with water, don’t overfill the pastels, and bake at the correct high temperature so the dough sets quickly around the filling. The cornmeal coating also helps create a barrier.
What’s the best way to reheat leftover pastels? Reheat in a 180°C (350°F) oven for 5-8 minutes to restore crispiness. Avoid microwaving as this makes the crust soggy. An air fryer works excellently for reheating at 160°C (320°F) for 3-4 minutes.