🇧🇷 Arthur Paek
@
A creative recipe for a stuffed pastry pocket filled with hamburger patty, cheese, and tomato.
Recipe Video
Ingredients
- 250g de Ground beef
- Salt
- Black pepper
- 2item de Tomato
- 4item de Pastel pastry wrappers
- 4slice de Mozzarella cheese
- 1item de Egg
- Sesame seeds opcional
- Ketchup opcional
Instructions
Season the ground beef with salt and pepper. Form it into small patties to fit inside the pastry wrappers.
Dica: Make sure the patties are thin enough to cook through inside the pastel.
In a small bowl, lightly beat the egg for sealing the pastry.
Dica: The egg acts as a glue to ensure the edges seal tightly during frying.
Slice the tomatoes thinly.
Dica: Pat the tomato slices dry with a paper towel to prevent the pastel from getting soggy.
Lay out the pastel wrappers. On one half of each wrapper, place a small hamburger patty, a slice of mozzarella, and a few tomato slices.
Dica: Do not overfill the pastry, or it will be difficult to seal.
Brush the edges of the pastry wrapper with the beaten egg.
Dica: Ensure a thin, even layer of egg wash along the entire perimeter that will be folded over.
Fold the pastry over to create a half-moon shape. Crimp the edges firmly with a fork to seal securely.
Dica: Double-check the crimping; any opening will cause the filling to leak out when frying.
Brush the top of each sealed pastel lightly with the remaining egg wash and sprinkle with sesame seeds.
Dica: The egg wash helps the sesame seeds adhere and gives the pastel a golden finish.
Heat enough oil for deep-frying to 350°F (175°C). Carefully fry the pastels until golden brown and the hamburger meat is cooked through, flipping once.
Dica: Maintain a steady oil temperature. If the oil is too cool, the pastry will absorb too much grease.
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Allergens Present
Cuisine Type
brasileiraRequired Equipment
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