Brazilian Pastel with Seasoned Beef

Step 1

Dice 1 large yellow onion into small 1/4-inch pieces. Peel and finely mince 2 garlic cloves. Roughly chop 0.25 cup fresh cilantro leaves. Set all aside separately.

Step 2

Set a 10-inch skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once shimmering, add the diced onion and cook, stirring occasionally, until completely softened and just beginning to turn golden at the edges, about 5-6 minutes. You should smell sweet caramelized onions.

Step 3

Add the minced garlic to the pan and stir constantly for 30 seconds until fragrant. Pour in 0.5 lb ground beef, breaking it apart with a wooden spoon as it cooks. Stir frequently until no pink remains and the beef is finely crumbled, about 4-5 minutes.

Step 4

Sprinkle 0.5 tsp kosher salt, 0.25 tsp black pepper, and 0.25 tsp ground cumin over the beef. Stir to combine. Pour in 1 tablespoon fresh lime juice and mix well. Remove from heat and stir in the chopped cilantro. Taste and adjust seasoning — the filling should be flavorful and well-seasoned. Spread on a plate to cool for 5 minutes.

Step 5

In a medium mixing bowl, combine 2 cups all-purpose flour and 0.5 tsp kosher salt. Create a well in the center and pour in 0.75 cup warm water. Using a fork, gradually pull flour from the sides into the water, stirring until a shaggy dough forms.

Step 6

Turn the dough onto a clean countertop and knead for 3-4 minutes, folding it over itself repeatedly, until smooth and slightly elastic — the dough should come together in a ball and no longer feel sticky. If it's too dry, wet your fingers and continue kneading; if too wet, dust with a tablespoon of flour.

Step 7

Divide the dough into 8 equal pieces. Roll each piece between your palms into a smooth ball, then use a rolling pin to flatten each into a thin round about 5 inches in diameter and no thicker than 1/8 inch — you want it thin enough to be translucent in places.

Step 8

Place one dough round on a clean work surface. Spoon about 2 tablespoons of the cooled beef filling onto one half of the round, leaving a 1/2-inch border. Wet your finger in water and trace the border, then fold the dough in half to create a half-moon. Press the edges firmly to seal, then crimp with a fork for an authentic look.

Step 9

Repeat with the remaining dough rounds and filling. As you finish each pastel, place it on a parchment-lined plate — do not stack them or they will stick together.

Step 10

Pour 1.5 cups vegetable oil into a 3-quart heavy-bottomed pot or Dutch oven. Heat over medium-high until the oil reaches 350°F on an instant-read thermometer — you can test the temperature by dropping a small piece of dough in; it should sizzle immediately and turn golden in about 1 minute.

Step 11

Carefully lower 2-3 pastels into the hot oil using a slotted spoon. Do not crowd the pot. Fry for 1.5-2 minutes on the first side until deep golden brown, then flip gently with tongs and fry the other side for another 1.5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

Step 12

Repeat frying in batches with the remaining pastels, maintaining the oil temperature at 350°F. Let the oil return to temperature for 1 minute between batches. Serve the pastels warm, preferably within a few minutes of frying when the pastry is still crispy on the outside and tender inside.