Difference between revisions of "Pastel Frito"
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# Sift the [[flour]] with [[baking powder]]. | # Sift the [[flour]] with [[baking powder]]. | ||
# In a large bowl, mix in the sifted [[flour]], [[margarine]], [[cachaça]] and [[egg]]. | # In a large bowl, mix in the sifted [[flour]], [[margarine]], [[cachaça]] and [[egg]]. | ||
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# Remove with a slotted spoon and dry on paper towels to cool. | # Remove with a slotted spoon and dry on paper towels to cool. | ||
| − | [[Category:Brazilian | + | [[Category:Brazilian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Cachaça Recipes]] | [[Category:Cachaça Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Vodka Recipes]] | [[Category:Vodka Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Latest revision as of 12:52, 28 June 2012
Description
File:Pastel1.jpg
Pastel Frito
Deep-fried pastry
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon of cachaça (or vodka)
- 1 tablespoon margarine
- ⅓ cup warm water with 2 pinches of salt
- ½ teaspoon baking powder
- 1 egg
Procedures
- Sift the flour with baking powder.
- In a large bowl, mix in the sifted flour, margarine, cachaça and egg.
- Mix well while adding the warm water until you get a dough.
- Move the dough to a flat surface and knead it for 15 minutes.
- Flat the dough and take half of the dough each time and flatten it with the pin.
- Fold the dough a couple of times and flatten it again until you get a thin elastic strip.
- Lay the stripes down in a floured surface.
- Place full teaspoons of your favorite filling evenly distributed on the dough.
- Fold it and cut with a glass or a cookie cutter.
- Pinch with your finger the seam to make sure it is closed.
- Fry in oil (at least 1 inch deep) at 350°F until it is golden, about 2-3 minutes.
- Remove with a slotted spoon and dry on paper towels to cool.
