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Pastel de Queijo (Brazilian Cheese Pastry)

Posted on by John Reynolds

pastel de queijo on a serving platter with dipping sauce

Pastels are a favorite street food in Brazil. They are essentially a hand pie, and can be stuffed with all sorts of delicious fillings, both savory and sweet. Today, we are opting for simplicity and making pastel de queijo. Mild and gooey cheese is encased in a crisp, fried crust for a truly decadent and satisfying treat. 

Where Does Pastel de Queijo Come From?

The exact origin of pastels in Brazil is not known. However, many attribute the first recipes to Chinese immigrants. This is due to the similarity between the pastel’s crust and a fried spring roll wrapper. It is thought that Chinese Brazilians adapted their spring roll recipes to suit different tastes, substituting traditional fillings with local ingredients. 

Another theory suggests that Japanese immigrants were the first to popularize pastels. During WWII, prejudice against Japanese immigrants grew immensely due to the country’s alliance with Germany. In order to escape persecution, many Japanese Brazilians posed as Chinese, adopting clothing and traditions to disguise their true heritage. Making food with typically Chinese ingredients may have been another way to maintain this facade. 

Whatever the history, pastels have become an integral part of Brazilian fast food cuisine. The fillings reflect regional tastes: shrimp and cod are popular in Bahia, while São Paulans favor ground meats. Other common fillings include heart of palm, shredded chicken, requeijao, and, of course, cheese. 

What Kind of Cheese is Best for Pastels?

Traditional pastel de queijo uses a mild cheese, like mozzarella or Minas cheese; but you can use any kind of cheese you like, so long as it is suitably melty. Whatever you might use for a fondue, you can use for a pastel de queijo: 

  • Gruyere 
  • Emmental
  • Cheddar
  • Gouda
  • Havarti
  • Provolone

Feel free to use a blend of your favorites as well. We are sticking with mozzarella and a little aged white cheddar today, but the sky’s the limit for your cheesy filling. 

Tips for the Perfect Pastel de Queijo Crust

The crust is very important for pastels: you want a crisp, crunchy texture that is thick enough to hold in all that cheesy goodness, but not so thick it’s hard to eat. Your crust should also have bubbles (remember the spring roll wrapper relationship?). 

The bubbles in your pastel de queijo crust are achieved via two key ingredients: alcohol and vinegar. Traditional Brazilian pastels use cachaca for the alcohol, but you can substitute any grain alcohol (rum, vodka, etc.). The alcohol does not impart much taste, as it cooks off during frying. It is simply a means of attaining that light, bubbly crust. 

Another important step in ensuring the best crust for your pastel de queijo is letting the dough rest. As with other pastry dough, this allows the gluten in the flour to relax. If you attempt to roll out and cut the dough without resting it, your crust will be tough.

Pastel Dipping Sauce

Pastel de queijo is sometimes served with hot sauce. You can certainly do this with yours, especially if you like heat. We like to pair ours with a little hot honey. In a microwave-safe container, mix half a cup of liquid honey with a tablespoon of red chili flakes (more, if you want spicier). Add in a tablespoon of apple cider vinegar and stir to combine. Heat the mixture in the microwave for two fifteen-second bursts. Let the mixture sit for a few minutes to allow the chili flakes to infuse, then strain them out. Voila!

Freezing Pastel de Queijo

You can easily prepare pastels ahead of time and freeze them until ready to use. Assemble them as you would right before frying, then place them on a baking tray and put them in the freezer. When they have hardened, transfer the pasteis to an airtight container (you may want to wrap them individually in parchment to prevent sticking). The frozen pastel de queijo will keep for up to 4 months. When you are ready to use them, fry them as you would below, keeping in mind you may need a little extra frying time. 

Recipe for Pastel de Queijo (Brazilian Cheese Pastries)

Ingredients:

For the Crust

3.5 cups flour (all purpose)
1 egg
¾ tbsp salt
1 cup cold water
1 oz canola or vegetable oil
1 tsp apple cider vinegar
1 oz grain alcohol (cachaca, rum, vodka, etc.)
Oil for frying

For the Filling

4 oz mozzarella cheese, cubed
4 oz aged white cheddar cheese, cubed

Directions:

  1. In a large bowl, combine the all purpose flour and salt. Add in the egg, water, vinegar, alcohol, and vegetable oil and mix until the dough starts to come together.
  2. Once you have a soft and pliable dough, knead it on a clean surface for about five minutes until it becomes smooth and elastic. Return the dough to the bowl and cover it with a damp cloth. Let the dough rest for 15-30 minutes.
  3. After the resting period, divide the dough into smaller portions (about the size of a large marble) and roll each portion into a thin, circular disk. You want around 3-4 inches in diameter. Repeat this process for the remaining dough. 
  4. Place 1 cube of each type of cheese in the center of each disc. Fold the dough over the cheese to form a half moon shape. Press the edges firmly to seal the pastel, using a fork to crimp the edges.
  5. In a large frying pan, add enough oil to cover the pasteis de queijo. Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius). To check if the oil is ready, drop a small piece of dough into the oil. If it sizzles and quickly rises to the top, the oil is ready.
  6. Carefully slide the pastel de queijo into the oil and fry until golden brown on both sides, flipping once during the process. Fry in batches and avoid overcrowding the pan. It usually takes about 3-4 minutes per side, but keep an eye on them to prevent burning.
  7. Once done, remove the pastels from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
  8. Let the pasteis cool for a few minutes then serve with your hot honey dipping sauce or with a squeeze of lime juice. Enjoy!

More Great Brazilian Recipes to Try:

 

Savory Hand Pies with Chicken (Empadinha de Frango)

Posted on by John Reynolds

Brazilian savory hand pies with chicken and green olives

Empadinhas are a very popular street food in Brazil, along with classics like kibbeh, acaraje, and pao de queijo (Brazilian cheese bread). They are a savory hand pie that can be filled with any kind of meat and vegetables. In many cases, you may also find sweet empadinha with fillings like fruit and dulce de leche. Our recipe today is for a creamy and delicious chicken hand pie. A flaky, crisp crust is stuffed with shredded chicken mixed with herbs, spices, and of course, requeijao (Brazilian cream cheese). 

What are Hand Pies?

As the name suggests, a hand pie is a filled pastry that is designed to be eaten with your hands. It is small enough to eat on the go, and contained enough so that you don’t get too messy while eating it. Nearly every culture around the world has some version of savory hand pies, from Cornish pasties to Mexican empanadas. The size, shape, and filling of the pies can vary greatly, depending on local tastes. 

In Brazil, savory hand pies have a signature round shape that can be attained using a muffin tin or cupcake pan. 

Tips for the Perfect Mini Pie Crust

You want your savory hand pies to have a crust that is both flaky and tender. Everyone has their own tips and tricks for a good pie crust, but we feel the answer to the perfect shell is simplicity: butter, flour, salt, and, instead of water, an egg yolk or two for moisture and a deep golden color. The following tips will help keep your crust flaky and tender:

  • Make sure the butter you are using is cold. You want it to crumble into the flour, not mix into it completely. 
  • Use your fingers to pinch the butter in with the flour until it resembles coarse sand. It doesn’t have to be perfect. 
  • When it comes time to add the yolk, don’t over mix. Blend just enough to incorporate the ingredients relatively uniformly.
  • Don’t skip chilling your dough. It allows for two things: 1) the gluten in the flour can relax, making it less tough and easier to roll out; and 2) it re-hardens the butter, which will help the pie shells maintain their shape. 

Empadinha Filling Ideas

Today, we are using shredded chicken, parsley, garlic, onion, boiled eggs, green olives, seasonings, and requeijao cream cheese as the filling for our savory hand pies. You may notice some similarities between these ingredients and another Brazilian favorite: pizza! Brazilian pizza is often topped with boiled egg and olives, and a favorite variation is drizzled with Catupiry (a popular brand of requeijao). 

With that in mind, you could channel your kitchen alchemist and add in other Brazilian pizza toppings, like ham, calabresa sausage, and bell peppers. The sky’s the limit when it comes to the fillings you choose! 

Vegetarian Savory Hand Pies

There are also plenty of options for vegetarian fillings for you empadinhas. We love a mixture of curried potatoes, green peas, and hearts of palm. A simple filling of burgundy mushrooms encased in a flaky crust also wouldn’t go amiss. 

Empadinha de Frango Recipe (Savory Hand Pies with Chicken)

Makes about 10 mini pies

Ingredients:

For the pie crust

2 cups all purpose flour
5 tablespoons unsalted butter, cold and cubed
2 eggs, plus one for egg wash
1 tablespoon water
1 tsp kosher salt

For the filling

1 cup shredded chicken (chicken breast or leftover rotisserie chicken is great)
½ sweet yellow onion, diced
2 cloves of garlic, minced
2 oz diced green olives
2 oz fresh parsley, chopped
7 oz requeijao
1 tbsp paprika (not smoked)
Freshly ground black pepper
Two boiled eggs, diced
Salt to taste 

Directions:

Make the Crust

  1. In a mixing bowl, add the flour, cubed butter and salt. Pinch the mixture together with your hands until it is fully incorporated, resembling coarse sand.
  2. Add in one egg yolk and one whole egg and continue kneading until you have a uniform, smooth dough.
  3. Wrap the dough in cling film and refrigerate for thirty minutes.

Make the Filling

  1. If your chicken is not cooked already, boil two chicken breasts in a pot of salted water or chicken stock. Simmer on high for 15 to 20 minutes, until cooked through. Remove the chicken breasts and shred them with two forks. Set the chicken aside. 
  2. Next, heat a skillet over medium heat with a drizzle of extra virgin olive oil. Add in your onions and cook until they are softened and translucent. Add in the garlic and cook for a further 30 seconds, just until fragrant. 
  3. Reduce the heat to medium low and stir in your shredded chicken, paprika, and Brazilian cream cheese. Simmer the ingredients for a few minutes, until warmed through.
  4. Add in a few twists of black pepper, then taste for salt. You may not need much: Brazilian cream cheese is already salty, as are the olives you will be using. 
  5. Remove the skillet from the heat and stir in your chopped eggs, parsley, and diced olives. 

Assemble the Savory Hand Pies

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Retrieve the pie dough from the refrigerator. 
  3. Take about two tablespoons of the dough and press it into the bottom of your muffin tin (grease it first!), lining it completely to form a cup shape. Let a little of the dough hang past the top of the well.  
  4. Repeat this process until you have ten shells.
  5. Fill each shell to the brim with your chicken filling. 
  6. For the tops of your savory hand pies, take another tablespoon of dough and flatten it into a disc to cover each one. Pinch the seams to seal your pies. 
  7. Make an egg wash with one large egg beaten with around a tablespoon of water. Brush the tops of your hand pies with the wash, then put them in the oven.
  8. Bake the empadinhas until they are golden brown (around half an hour). Enjoy hot or at room temperature. 

More Great Brazilian Recipes to Try:

Brazilian Grilled Cheese

Posted on by John Reynolds

skewered brazilian grilled cheese with grill marks

Espetinhos de Queijo: Skewered Cheese on the Grill with Honey Drizzle

When we think of “grilled cheese” in the States, we think of a toasted sandwich, often accompanied by a steaming bowl of tomato soup. Grilled cheese has a completely different meaning in Brazil, where it is not a sandwich at all. Instead, Brazilian grilled cheese, or espetinhos de queijo, is a favorite on-the-go snack that is literally nothing more than cheese that has been skewered and grilled. 

Despite its simplicity, Brazilian grilled cheese is a decadent and delicious treat. The salty, smoky cheese is often accompanied with a sweet honey drizzle, perfectly rounding out the flavors of this handheld delight. We like to sprinkle it with a healthy amount of farofa (toasted cassava) for a little crunch and nuttiness-it is seriously like having portable baked brie on a cracker. 

Best Cheeses for Grilling

In Brazil, the favorite cheese for many dishes is called Minas cheese. More specifically, “minas fresca” (fresh minas cheese) is the preferred medium of choice for making Brazilian cheese sticks. 

Unfortunately, minas cheese is not readily available outside of Brazil. However, it bears a good resemblance in both taste and texture to a few cheeses you may readily substitute. In general, you want a nice, salty cheese with a high melting point (you want it to maintain its structure after grilling). If you cannot find fresh minas cheese, try the following:

Halloumi: halloumi is often the go-to for grilling cheeses. Originally from Cyprus, it is made from a combination of sheep’s and goat’s milk. It can be found in most high end grocery stores, including Whole Foods and Sprouts. You will also likely find it at your local Mediterranean grocers, especially if the neighborhood has a sizable Greek population. 

Kefalotyri: kefalotyri is also a Greek cheese made from sheep and goat milk. It is somewhat harder and saltier than halloumi, and the end result has a somewhat softer and smoother texture. Again, you should be able to find this cheese at your local Whole Foods or Mediterranean market. 

Paneer: this is our favorite cheese to use for this recipe. It is a hard cow’s milk cheese common in India, Nepal, Pakistan and other parts of South Asia. It is just as lovely on the grill as halloumi, but tends to be quite a bit less expensive. You can also find it at Whole Foods or at many Indian grocers. 

Queso Panela: queso panela is a Mexican cow’s milk cheese similar in taste and texture to minas cheese. It has a mild, slightly salty flavor that pairs well with sweet or salty condiments. Queso panela has a higher water content, however. It does not, typically, do well as a skewer or hand held, unless you put the end result in a tortilla or on a piece of bread. Queso panela can be found in most grocery stores in the international refrigerator section. 

Preparing Your Brazilian Grilled Cheese Skewers

If you are using wooden skewers, you will need to soak them in water for 30 minutes or so to avoid burning on the grill. Remove the soaked skewers and let dry for a few minutes on a paper towel. 

If you are using halloumi, you can use the skewer-soaking time to extract a little of the excess salt from the cheese. Place the cheese in a container of cold water for half an hour, then remove and pat dry with paper towels. 

Brazilian Grilled Cheese Skewers Recipe

Ingredients:

14 oz paneer cheese, cut into 1”x3” sticks.
Extra virgin olive oil
Kosher salt

  1. Heat your grill or grilling pan to medium-high heat. Brush liberally with the extra virgin olive oil.
  2. Place skewers in each of your cheese sticks and prepare a large baking sheet lined with foil to place them after they are grilled. 
  3. Put skewered cheese sticks onto the preheated grill and grill for 2-3 minutes per side. Try your best to allow clear grill marks to form before turning. 
  4. Sprinkle a little kosher salt onto the grilled cheese and put finished sticks on the lined baking sheet. 
  5. When all the sticks are grilled, drizzle with a generous amount of honey or guava syrup and sprinkle with farofa or toasted sesame seeds for a little crunch. 

Enjoy!

More Great Brazilian Recipes to Try:

Burgundy Mushrooms

Grilled Pineapple Slices

Brazilian Cheese Bread (Pao de Queijo)

What is Brazilian Style Pizza?

Posted on by John Reynolds

How Pizza in Brazil is Different

Brazilian style pizza with boiled egg and ham

Italian immigrants came to Brazil in the late 19th and early 20th century. They were incentivized to work as laborers, predominantly in the coffee fields. Between 1880 and 1900, over 1 million Italian immigrants arrived in Brazil, bringing their customs and cuisine with them. 

Today, over 30 million Brazilians claim Italian ancestry-the largest population outside of Italy itself. It is no surprise, then, that Italian food is extremely popular. Pizza, in particular, is a national favorite. There are over 6000 pizzerias in Sao Paulo alone, and Brazilians love it so much that many restaurants offer a set price for all-you-can-eat (“rodizio”) slices.  

Brazilian Pizza Toppings

Most Brazilian pizza starts with a thin, crisp crust and a traditional base of tomato sauce and mozzarella cheese. From there, the toppings range from the familiar to the adventurous. The quintessential “Brazilian” pizza is known on menus as a pizza portuguesa. 

Portuguese-style pizza includes ham, calabresa sausage, bell peppers, sliced tomato, onion, black olives, and boiled eggs. Variations may also include green peas or corn. 

Another favorite in Brazil is the pizza de frango com Catupiry. This translates to “chicken with Catupiry,” which is a brand of Brazilian cream cheese that finds its way in much of the country’s cuisine. The pizza crust is topped with tomato sauce, mozzarella, and shredded chicken, then drizzled with the Brazilian cream cheese. 

Dessert pizzas are also popular in Brazil. In fact, it is quite common to order a pizza that is half sweet and half savory. Condensed milk, coconut flakes, chocolate, bananas, and strawberries are some common sweet toppings. 

Brazilian pizza with shredded chicken and cream cheese
Brazilian pizza de frango com Catupiry: shredded chicken topped with a drizzle of Brazilian cream cheese.

All You Can Eat Pizza in Brazil

In the US, “all you can eat” is typically associated with buffets or other self-serve dining experiences. In Brazil, servers present various dishes to seated guests, who can accept or decline the offer of food. The servers come round continuously throughout the evening, a style of dining known as rodizio. This is the same style of eating found in Brazilian steakhouses, or churrascarias. 

Americans might be surprised to learn that Brazilians eat pizza in this style as well. After all, we tend to think of pizza as a quick meal to be eaten on the go or carried out. But Brazilians do not prefer to eat quickly, and pizza is no exception. Most pizzerias in Brazil offer an all-you-can-eat option for a set price. Rather than ordering an entire pizza with pre-selected toppings, you have the opportunity to sample many different slices at a leisurely pace . 

How to Eat Pizza in Brazil

Brazilians, as a rule, do not eat with their hands. This means you can expect to see people eating pizza with a fork and a knife. If absolutely necessary, you may hold your pizza slice with a napkin, but never with a bare hand. 

Enjoy Rodízio at Texas de Brazil

Rodizio style dining is a truly unique experience that combines the convenience of a set price with the luxury of fine service. At Texas de Brazil, our gauchos are trained in this traditional way of serving, offering the finest cuts of churrasco-style meats carved right onto your plate. Visit one of our 50+ locations across the US and internationally to sample authentic Brazilian cuisine in a truly refined atmosphere. 

 

Brazilian Cinnamon Sugar Beignets (Bolinhos de Chuva)

Posted on by John Reynolds

Brazilian cinnamon sugar beignets or bolinhos de chuva

There is a Brazilian version of nearly every dessert you can think of, and donuts are no exception. These bolinhos de chuva are actually closer to a Southern beignet: crisp and golden on the outside, fluffy on the inside, and rolled in a generous coating of cinnamon sugar. 

Meaning of Bolinho de Chuva in English

These Brazilian fritters get their name from their signature, tear-drop shape. “Chuva” means rain, or raindrops in Portuguese. The word “bolinho” has numerous translations, from “cookie” to “scone.” It is also used to describe a kind of croquette. Bolinhos de bacalhau, for example, are a croquette made from salted cod and a favorite street food during Carnival. 

Beignet vs Donut

We are comparing these bolinhos de chuva to American beignets as opposed to donuts. The difference between a donut and a beignet lies predominantly in the texture, which is due to a slight variation in preparation and ingredients.

Beignets have fewer eggs than donuts and have a lighter, airier texture. They are also traditionally square-shaped and dusted with confectioner’s sugar. Donuts have a signature ring shape, are chewier in texture, and glazed to finish. 

You will notice that, unlike either an American beignet or donut, these Brazilian bolinhos de chuva do not contain yeast. Instead, the leavening agent used is baking powder. Yeast-free beignets do not require any time to rise and come together in as little as fifteen minutes.

Brazilian Beignets Recipe (Bolinhos de Chuva)

Ingredients:

2 tablespoons butter, softened
2 large eggs, room temperature
⅔ cup granulated sugar
1.5 tbsp baking powder
½ tsp salt
½ tsp vanilla extract
1 cup milk
4 cups all purpose flour
Vegetable oil
Cinnamon sugar for coating

Directions:

  1. Heat a large pot of about 3-4 cups of vegetable oil over medium-high heat. (If using a deep-fryer, heat to about 350-360 degrees Fahrenheit).
  2. Prepare a dish with a mixture of cinnamon and sugar. Start with about two tablespoons of cinnamon and ¼ cup of granulated sugar. If you need more, you can always make extra.
  3. Combine flour, baking powder, and salt in a large mixing bowl.
  4. In a separate bowl, whisk butter and sugar until thoroughly combined. Add the eggs, milk, and vanilla extract. Mix to combine.
  5. Pour the egg mixture over the flour mixture and mix to form an even dough. It should be a fairly soft dough, like chocolate chip cookie dough.
  6. Check the temperature of your oil. If you do not have an oil thermometer, you can test the oil with a small amount of your dough. It should bubble as soon as it hits the oil but there should be no smoke.
  7. When the oil is ready, form your bolinhos de chuva using two regular soup spoons. Scoop a good amount onto one and then push this out into the oil using the other spoon.
  8. Fry in batches of six or so. When the beignets are golden brown, remove with a slotted spoon and roll immediately in your cinnamon sugar mixture.

Serve right away plain or with your favorite dipping sauce. These taste especially good with raspberry jam or dulce de leche.

Enjoy!

More delicious recipes to try:

Texas de Brazil Picanha at Home

Did you know you can now enjoy Texas de Brazil’s signature meats at home? Our online Butcher Shop features curated boxes and a la carte options delivered right to your door. Visit our site to purchase premium cuts of spiced picanha, rack of lamb, pork chops, or our signature smoked Brazilian sausages. 

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