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Prawn and green pepper pastels recipe

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Pastels are a traditional and popular snack in Brazil so serve these prawn and pepper pastels to make your next party into a Brazilian-style fiesta. See method

Serves 10
20 mins to prepare and 40 mins to cook
260 calories / serving
Dairy-free

Ingredients

For the dough

550g (18oz) plain flour
2 tsp salt
4 tbsp olive oil
2 tbsp vodka
2 tbsp white wine vinegar
200ml (1/3 pint) warm water

For the filling

200g raw king prawns
1 small onion, chopped
1 green pepper, deseeded and chopped
1 garlic clove, crushed
vegetable oil, for frying

Each serving contains

Energy
1090kj
260kcal 13%
Fat
6g 9%
Saturates
1g 5%
Sugars
2g 2%
Salt
1.1g 18%

of the reference intake
Carbohydrate 43.6g Protein 8.9g Fibre 2.7g

Method

In a large bowl, mix the flour and salt. Make a well and pour in the oil. Mix together the vodka, vinegar and warm water. Pour in the well, mixing all the while, until everything is incorporated and the dough is smooth but not wet. Mix the dough fully. Don't add more water, as it will come together as you work it.
Turn out the dough onto a floured worktop and knead for a few minutes until silky. Wrap in cling film and leave to rest in the fridge for a couple of hours, or overnight. This will make it easier to roll out.
To make the filling, put the prawns, onion, pepper and garlic in a food processor and whizz together. Season well. Set aside in the fridge while the dough rests.
Roll out the dough to 2-3mm or less than 1/4in thick. Using a cutter or small plate, cut out as many 10cm (4in) rounds as possible. Top each with a spoonful of the filling. Brush the edges with a little water and press down well to seal completely. Re-roll any leftover pastry to use up all the filling.
Pour 2–3cm (1in) of vegetable oil into a heavy frying pan and heat over a medium heat. Carefully lower the pastels into the oil in batches and cook for 2–3 minutes on each side. Carefully turn them over, turning away from you so as not to splash the oil, and fry for another 2–3 minutes until crisp and lightly golden. Remove with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the rest of the pastels. Serve warm.

See more Brazilian recipes