Pastel de queijo

  • medium
  • Makes 40
  • 40 minutes
Not yet rated

A popular Brazilian street food snack, pastels are delicious little deep-fried pastry parcels. Marcello Tully's pastel recipe features a gooey double cheese filling of cheddar and mozzarella, spiked with a little heat from red chilli. This batch will make a large amount, possibly 30–50 small pastries (depending on size), so perfect party food for entertaining.

First published in 2016





  • 455g of plain flour
  • 60g of butter
  • 40g of baking powder
  • 1 egg yolk
  • 250ml of milk
  • 50ml of Cachaça
  • 20ml of water
  • 8g of salt

Cheese filling

To assemble and fry


  • Food mixer fitted with a dough hook
  • Food processor
  • Deep-fryer


To make the pastry, place the flour, butter, baking powder and egg yolk in the bowl of a stand mixer
In a small pan set over a low heat, gently warm through the milk, water, Cachaça and salt. Pour over the flour mixture in the bowl, then knead for 12–15 minutes (alternatively mix together in a large bowl and knead well by hand)
  • 250ml of milk
  • 50ml of Cachaça
  • 20ml of water
  • 8g of salt
Cover the dough and leave to rest in the fridge for 1 hour
While resting, prepare the filling. Place all the ingredients in a food processor and pulse together until it resembles breadcrumbs
Tip into a clean bowl and measure out a 10g portion. Press the crumbs together by hand, rolling to form a small ball. Transfer to a tray, repeating the process with the remaining mixture until all used up
Cover the tray with cling film and set aside until ready to assemble
Once the dough has rested, divide into 4 portions to make it easier to work with. Liberally dust a clean work surface with plain flour and take 1 portion of dough (keeping the remaining covered to stop it drying out)
  • plain flour, for dusting
Roll out the piece of dough as thinly as possible, about 2–3mm thick. Position the cheese balls over the dough, spacing out to leave border space around each ball
Brush the beaten egg yolks over the pastry between all the balls. Roll out a second piece of dough to the same thickness as the first, then place over the cheese balls to cover completely
Press down gently around each ball to stick the pastry together and seal. Use a small, round pastry cutter to cut around each ball, creating individual parcels. Press the pastry edges together firmly to ensure that no filling escapes while frying
Repeat with the remaining pastry and cheese balls until everything is used up
Preheat a deep-fryer to 150–160°C, or half fill a deep pan with oil and heat up to the correct temperature
  • vegetable oil, or sunflower oil
Working in batches, deep-fry the parcels for 2–3 minutes, moving around in the oil so they colour evenly all over. Once golden, remove with a slotted spoon and drain any excess oil on kitchen paper
Serve warm, scattered with a little fresh chilli and coriander to garnish
First published in 2016

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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