If you have ever walked through a Brazilian street fair (feira) and wondered what the flat, golden, bubbling objects being fried in enormous cauldrons of hot oil were — those are pastéis, and they are one of Brazil's most addictive street foods.
What is a Pastel?
A pastel (plural: pastéis) is a thin, rectangular or half-moon shaped fried pastry made from a simple unleavened dough. The dough is extremely thin — almost translucent before frying — which gives the finished pastel its characteristic blistered, airy, almost crackling texture.
The Origin Story
Most food historians trace pastel to the Japanese-Brazilian community in São Paulo. Japanese immigrants in the early 20th century adapted the Chinese pastry tradition to local ingredients, creating the pastel as a way to sell food at market stalls during the Second World War. Today, São Paulo's Japanese-Brazilian community still dominates the pastelaria business at feiras across the city.
Classic Fillings
- Queijo (Cheese) — The most popular: melted mozzarella, simple and perfect.
- Carne (Ground beef) — Seasoned ground beef with olives, onion, and hard-boiled egg.
- Frango (Chicken) — Shredded chicken with cream cheese (catupiry).
- Palmito (Hearts of Palm) — Creamy hearts of palm filling, beloved by vegetarians.
- Pizza — Tomato sauce, mozzarella, and pepperoni inside a pastel. Peak São Paulo food.
- Banana com Canela — A sweet version: banana with cinnamon and sugar.
Where to Find the Best Pastéis
The undisputed home of the best pastéis is the Feira da Liberdade in São Paulo's Liberdade neighborhood (the Japanese quarter), held every Sunday. The stalls here have been operating for decades, the oil is always fresh and hot, and the dough is made with generations of expertise.