Pastel de Feira

Ingredients

• 8pastel wrappers
• 300 gground beef
• 1onion
• for fryingoil
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion and setting it aside. Make sure the onion pieces are small and even, as this will ensure they cook evenly and blend well with the ground beef. Season 300 g of ground beef with fine sea salt and black pepper to taste, mixing it thoroughly with your hands to distribute the seasoning evenly.
2. In a large skillet, pour enough oil to generously cover the bottom, about 1 cm deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. Add the chopped onion to the skillet, stirring occasionally, and cook until the onion becomes translucent and slightly golden, releasing a sweet aroma.
3. Add the seasoned ground beef to the skillet with the onions. Use a wooden spoon to break up the meat into small pieces, ensuring it cooks evenly. Continue to cook until the beef is browned and cooked through, with no pink remaining. The mixture should be fragrant and slightly caramelized, with the onions fully integrated into the beef.
4. Lay out 8 pastel wrappers on a clean, dry surface. Place a heaping tablespoon of the beef mixture onto the center of each wrapper. Be careful not to overfill, as this can cause the pastel to burst during frying.
5. Fold each pastel wrapper over to form a half-moon shape, pressing the edges firmly together to seal. You can use the tines of a fork to crimp the edges, ensuring a tight seal and adding a decorative touch.
6. In a deep frying pan or pot, heat enough oil to submerge the pastels completely. The oil should be hot but not smoking, around 180°C (350°F). Carefully lower the pastels into the oil, a few at a time, to avoid overcrowding, which can lower the oil temperature.
7. Fry the pastels until they are golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to turn them gently, ensuring even cooking. Once done, remove them from the oil and drain on paper towels to remove excess oil.
8. Finish the pastels with a light sprinkle of fine sea salt while they are still hot. Serve immediately, while the pastels are crisp and the filling is warm, for the best texture and flavor.