Brazilian Pastel De Queijo Cheese Pastries Recipes

BRAZILIAN PASTEL DE QUEIJO (CHEESE PASTRIES)

Steps:

• In a large bowl, mix together 3 ½ c flour and salt. Add the water, egg, oil, vinegar, and alcohol to the flour mixture and mix well. Once the dough starts to come together, transfer it to a floured surface and knead until the dough is very smooth and elastic (5-7 minutes), adding extra flour as needed to keep the dough from sticking to your hands or the counter.
• Cover the dough with a tea towel and let rest for 30 minutes - 1 hour.
• Divide the dough in half. Roll out one half as thinly as you can (aim for 1-2 mm thick).
• Using a round cookie cutter (we used a 3 ½ inch cutter), cut circles in the dough.*
• Place a couple cubes of cheese in each round of dough.
• Fold the dough over the filling to create a half circle. Press the edges of the pastel tightly closed using a fork, to seal the filling in. (If you are having trouble getting the edges to seal, or if your dough has set out for a while and started to dry, simply dip your finger in some water and use it to moisten the edges of the dough.)
• Continue rolling out the dough and filling it, until all the dough has been used. Heat a deep skillet (or saucepan) with enough oil to cover the pastéis (roughly 1-2 inches). Heat the oil to around 350F, but not smoking.
• Fry the pastéis until golden and crispy, turning once, being careful not to over-crowd your cooking oil. Frying time will vary depending on how hot your oil is, but it should take from around 1 - 3 minutes a side.
• Transfer the pasteis to a paper towel-lined plate and serve as soon as possible!

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

Steps:

• Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
• Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
• Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
• Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.