Perfect Pastry Dough with Brie and Pistachio Filling

In a bowl, mix the all-purpose flour and salt.

Make a well in the center of the dry ingredients and add the egg, oil, water, and cachaça.

Mix the ingredients by hand and knead the dough until it is smooth and uniform.

Roll out the dough using a rolling pin or pasta machine.

Use 5-inch diameter cutters to form the circular dough disks.

Stack the dough disks separated by plastic wrap and refrigerate for 2 hours. (Optionally, the dough can be frozen).

Lightly process the pistachios in a food processor.

Toast the processed pistachios in a skillet.

Fill the dough disks with Brie cheese and prosciutto, finishing with a pinch of toasted pistachios.

Fold the dough over the filling and seal the edges using a fork.

Deep-fry the pastries in hot oil until golden brown.