Revisiting Street Food from My Childhood in Brazil

Making Brazilian Pasteis de Frango

SUNDAY FAMILY DINNER

P0rkch0p

3/10/20255 min read

Pastel de Frango: Brazil's Deep-Fried Pocket of Joy

Life's a mess. Deadlines loom, bills pile up, and the universe seems to have a personal vendetta against you. But then, there's Pastel de Frango—a golden, crispy beacon of hope in a sea of chaos. Imagine biting into a flaky pastry, its delicate crust giving way to a savory explosion of seasoned chicken. It's not just food; it's a fleeting escape from the relentless absurdity of existence.

But how did this culinary marvel come to be? Let's embark on a journey through time, flavor, and a dash of irreverence.

The Enigma of Origins: Who Do We Thank for This?

The birth of the Brazilian pastel is shrouded in delicious mystery, with multiple cultures laying claim to its inception:

  • Chinese Immigrants: One theory posits that Chinese immigrants, upon settling in Brazil, adapted their traditional spring rolls to local tastes, giving rise to the pastel. The similarities between the pastel's crispy exterior and the spring roll's delicate wrapper lend credence to this narrative.

  • Japanese Influence: Another account suggests that Japanese immigrants, aiming to blend in during World War II, adopted and popularized the pastel, infusing it with their culinary techniques and flavors.

  • European Roots: Some argue that the pastel's lineage traces back to European baked stuffed pastries, which were later introduced to Brazil by immigrants and transformed into the deep-fried delights we cherish today.

Regardless of its true origin, the pastel has firmly entrenched itself in Brazilian culture, evolving into a beloved street food staple.

Anatomy of Delight: What Makes Pastel de Frango Irresistible?

At its core, Pastel de Frango is deceptively simple:

  • The Crust: A thin, flaky pastry that crisps up to golden perfection when fried. Achieving the ideal texture requires meticulous dough preparation and frying technique.

  • The Filling: Tender, seasoned shredded chicken, often enhanced with ingredients like olives, cream cheese, or heart of palm, creating a harmonious blend of flavors and textures.

The magic lies in the contrast—the crunch of the crust against the succulent, flavorful filling. It's a sensory experience that transcends the mundane.

Cultural Staple: More Than Just a Snack

In Brazil, pastéis are more than mere snacks; they're woven into the fabric of daily life. From bustling street markets to beachside kiosks, these savory pockets are ubiquitous, often accompanied by a refreshing glass of caldo de cana (sugarcane juice).

The versatility of pastéis allows for endless creativity, with fillings ranging from traditional meats and cheeses to sweet variations featuring guava paste or chocolate. Yet, amidst this diversity, Pastel de Frango remains a perennial favorite, a testament to its timeless appeal.

Why You Deserve a Pastel de Frango Right Now

Let's face it: life is an unrelenting circus of absurdity. In the midst of this chaos, indulging in a Pastel de Frango is not just a treat—it's an act of self-care. That crispy, savory bite serves as a delicious reminder that, despite the madness, there are still simple pleasures to be savored.

So, whether you're navigating the daily grind or simply seeking a momentary escape, let Pastel de Frango be your culinary solace. After all, in a world gone mad, a little fried dough and chicken can go a long way.

The Recipe (Step-by-Step)

Ingredients | Serves 9

For the Filling:

  • 2 tbsp + 2 cups vegetable oil (divided)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1½ cups shredded cooked chicken breast

  • 1 tsp paprika

  • 1 tsp tomato paste

  • 1 tbsp all-purpose flour

  • ½ cup chicken broth

  • ½ cup fresh or frozen corn

  • ¾ tsp salt

  • ½ tsp black pepper

  • 2 tbsp minced fresh parsley

  • 1 scallion, chopped

  • 4 oz requeijão cheese (or cream cheese)

For the Pastel Dough:

  • 3½ cups all-purpose flour

  • 4 tbsp softened vegetable shortening

  • 1 tsp salt

  • 2 tbsp cachaça or rum

  • 1 tsp vinegar

  • 1 egg

  • 10 tbsp warm water

Preparation

Make the Pastel Dough:

  • In a large bowl, mix flour, shortening, salt, cachaça, vinegar, egg, and water. Knead until smooth. Adjust with more water if too dry or more flour if too sticky.

  • Wrap in plastic wrap and refrigerate until ready to use (up to 1 day ahead).

Prepare the Filling:

  1. Heat 2 tbsp oil in a skillet over medium heat. Sauté onion until soft (~5 minutes).

  2. Add garlic, cook 1 minute. Stir in shredded chicken, paprika, and tomato paste.

  3. Sprinkle flour, cook 1-2 minutes. Add chicken broth and corn, stirring until thickened.

  4. Season with salt & pepper. Stir in parsley, scallions, and cheese. Let cool.

Assemble & Fry:

  1. Roll dough on a floured surface into a 21" square (~¼" thick). Let rest 5 minutes.

  2. Cut into 7" squares. Place 2 tbsp filling in each. Brush edges with water, fold into a triangle, and seal with a fork.

  3. Heat 2 cups oil to 350°F (175°C). Fry pastéis in batches, cooking ~2 minutes per side until golden.

  4. Drain on paper towels and serve warm.

Nerdy Macro Stuff

Amount per serving* (% Daily Value - DV):

  • Calories - 480

  • Total Fat - 30g (38.5%)

    • Saturated Fat - 7g

  • Cholesterol - 55mg (18.3%)

  • Sodium - 520mg (22.6%)

  • Total Carbs - 40g (14.5%)

    • Dietary Fiber - 2g (7.1%)

    • Total Sugars - 3g

  • Protein - 18g

  • Vitamin D - 0.7mcg (3.5%)

  • Calcium - 100mg (7.7%)

  • Iron - 3.1mg (17.2%)

  • Potassium - 300mg (6.4%)

* Macros provided with the help of verywellfit.com's Recipe Nutrition Calculator. The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Cooking Up Sunday Dinner

Trying to get life back on track and get everyone something they enjoy this weekend. My oldest vehemently requested this one from the moment I asked her what she wanted to make for dinner to the moment we started putting them together later that day. She’s loved to help put these things together ever since she learned how to from my mother.

The fact that you can really make these your own and stuff them with whatever suits your clogged arteries makes this one of the recipes from my childhood in Brazil that much better. I’ve eaten so many gd variations of this one that I can’t begin to list them all. From savory ones to sweet, dessert ones, the Brazilian Pastel at a fair is one of the best things you’ll ever put in your mouth.

Only final tip I would have for this one is to make more than you THINK you’re going to want. Because when they are gone, I don’t want to hear any bitching and crying.

Conclusion

This is one of those foods from my childhood that I know will always make me happy to eat. Stuff these literally however the fuck you would like: ground beef, 4 (or more) cheeses, chicken and cheese, guava paste and mozzarella (don’t believe me? These are called “Romeo e Julieta” in Brazil and its fucking delicious)… seriously make the gd dough and do some creative thinking on what filing you want to try. After that its assemble, fry, and eat (not too fast so you don’t destroy the roof of your mouth like I do).

As always, keep making the family happy and keep cooking together. I’m gonna enjoy a few more of these before the kids wake up for school and yell at me!

Until next Sunday, for a good family dinner. Porkchop, OUT!

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