Vegan Pastel (Brazilian Savory Pastry)

Prepare to savor the flavors of Brazil with this delectable Vegan Pastel, a plant-based twist on the beloved Brazilian savory pastry. Perfectly golden and crisp on the outside, these handheld delights are filled with a hearty medley of sautéed onions, garlic, red bell peppers, grated carrots, sweet peas, and a touch of tomato paste and soy sauce for umami-rich depth. The homemade dough, made with simple pantry staples, is easy to work with and fries to perfection, creating an irresistibly flaky shell. Ideal as an appetizer, snack, or party treat, these vegan pastels bring authentic Brazilian flavor to your kitchen without compromising on taste or texture. Whether you're hosting a gathering or satisfying a craving, this recipe is a must-try for lovers of global cuisine and vegan comfort food alike!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 10

Ingredients

• 250 grams All-purpose flour
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 125 milliliters Water
• 1 medium, finely chopped Onion
• 2 minced Garlic cloves
• 1 medium, diced Red bell pepper
• 1 medium, grated Carrot
• 2 tablespoons Tomato paste
• 100 grams Frozen peas
• 2 tablespoons Soy sauce
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 500 milliliters Vegetable oil

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add 2 tablespoons of vegetable oil and the water gradually. Mix until the dough comes together.

Step 2

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.

Step 3

While the dough rests, prepare the filling. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.

Step 4

Add the minced garlic, diced red bell pepper, and grated carrot to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Stir in the tomato paste, frozen peas, soy sauce, and black pepper. Cook for an additional 3-4 minutes until heated through. Remove from heat and set aside to cool.

Step 6

After resting, roll out the dough on a floured surface to about 2mm thickness. Cut circles using a cookie cutter or rim of a glass, approximately 10cm in diameter.

Step 7

Place a spoonful of the cooled filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together to seal thoroughly. Use a fork to crimp the edges.

Step 8

In a deep frying pan, heat 500 milliliters of vegetable oil to 180°C (356°F). Fry the pastels in batches, cooking for about 2-3 minutes on each side until golden brown and crispy.

Step 9

Remove the pastels with a slotted spoon and drain on a plate lined with paper towels.

Step 10

Serve the vegan pastels hot as an appetizer or snack.

Nutrition Facts

Serving size	(1414.3g)

Amount per serving	% Daily Value*
Calories	5435.7

Total Fat 499.9g	0%
Saturated Fat 71.9g	0%
Polyunsaturated Fat 303.5g
Cholesterol 0mg	0%
Sodium 3590.2mg	0%
Total Carbohydrate 243.2g	0%
Dietary Fiber 20.4g	0%
Total Sugars 23.8g
Protein 39.8g	0%

Vitamin D 0IU	0%
Calcium 161.7mg	0%
Iron 16.1mg	0%
Potassium 1641.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.9%

Protein: 2.8%

Carbs: 17.3%