Pastel de Queijo


So I’ve been incessantly playing this game called Cooking Craze. It’s cooking against the time in different countries with various foods from that country, from street food to high-end stuff. For example, in France you’re making croissants but also frog’s legs.

I’ve been so inspired by the different foods that the game has introduced me to. It’s funny – you never know where inspiration comes from!

This was one of those dishes. Even as I was playing the game, all I could think of was how I was gonna be making it that evening!

I researched it and found a great recipe on the Brazilian chef blog. Do check out the blog – it’s a fantastic source.

These are little parcels of flaky, crispy exterior with cheese filling. Where can you possibly go wrong?

The Pastels can have different fillings like meat, corn, or even sweet fillings. I chose to go with traditional cheese, but I’m going to definitely be making this again with different fillings.

Pastel de queijo

(From the

  • 1 kg all purpose flour
  • 1 egg
  • 1/2 cup oil
  • 1 shot of Vodka (I used Grey Goose. Traditionally you need to use Brazilian sugarcane white rum, which I didn’t have. You could also use beer. If you don’t want to use alcohol, go with plain sugarcane juice)
  • 1 tsp white wine vinegar
  • 250 ml water
  • 1 1/2 tsp salt
  • 300 g cheddar cheese

Mix all the ingredients except the cheese. Keep mixing until you get a lovely soft dough that isn’t sticky. You might need to add a bit more flour to make it not sticky.

Roll out the dough into a very thin circle. Cut out 5-6″ diameter circles. Place about 2 tbsp of the cheese below the half mark of the circle.

Spread a little water on the rim of the circle and fold one half over the other. Use the tines of your fork to seal completely.

Heat the oil, and deep fry these pastels until golden brown.

Using a slotted spoon, transfer to a plate lined with paper to drain any excess oil.

Enjoy with hot sauce!


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