Brazilian shrimp pastel



  • 3 cups all purpose flour + more for work surface
  • 1 cup warm water
  • 3 tbsp vegetable oil
  • 1 tbsp vodka
  • 1 tbsp salt
  • 1 onion chopped
  • 2 tbsp olive oil
  • 5 tomatoes seeded and diced
  • 14 oz cooked shrimp
  • 1/4 tsp salt to taste
  • 1/4 tsp black pepper
  • vegetable oil for frying


40 minutes
  • 1Place the flour and salt in a bowl or a working surface and make a well in the middle.
  • 2In this well add the oil, vodka and a little water.
  • 3Little by little mix dry ingredientes and liquids.
  • 4If the dough is too tough, add a little more water and if it's sticky add a little more flour.
  • 5Shape dough into a ball, cover and make filling. When filling is ready, roll and cut dough.
  • 6Cut dough in half. Place one half of dough between 2 parchment papers (or floured surface) and roll out with a rolling pin until it's about 1/8 inch - 3mm thick.
  • 7Cut round disc shapes (use 5 inch - 13cm round molds or a small bowl). Place the discs between plastic wrap so they don't stick.
  • 8In a frying pan place olive oil and onion and cook for around 2 minutes.
  • 9Add the tomatoes and let them soften a little.
  • 10Add shrimp and salt and pepper to taste. Cook this mixture for around 2-3 minutes.
  • 11Place about 1 tablespoon of filling in the center of a dough disc.
  • 12Spread a little water around the edges with your fingers and fold one side over the other (to make a half moon shape).
  • 13Close the pastel by pressing the edges with a fork - be careful not to pierce the dough.
  • 14Heat vegetable oil in a deep frying pan (oil should be about 2 inch - 5cm deep).
  • 15When oil is hot (390F - 190C) drop one or two pasteis in it carefully and turn them over immediately.
  • 16With the help of a spoon, baste the pasteis with the oil.
  • 17After 30 seconds turn them over and baste the other side.
  • 18Fry the pastéis until golden brown, turning them once more if needed.
  • 19With a slotted spoon or wired spatula, transfer the pastéis to a paper-towel-lined baking sheet to drain.
  • 20Serve immediately.
  • 21
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