Prawn and green pepper pastels

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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