Brazilian Pastel

Name: Brazilian Pastel
Yield: 20 servings
Cuisine: American
Ingredients: 40 Gyoza skins; 200 grams Ground meat; 1 Cheese; 1 Salt and pepper; 100 grams Tomato; 100 grams Onions; 10 grams Parsley; 1 Vinegar

cookpad.japan @cookpad_jp

I learned this from someone who lived in Brazil.

You don't have to use just meat or just cheese. The fillings are delicious when they're mixed up, too.

Be sure to close up the edges. This is especially important if you add cheese as it will easily flow out.
Try to fry it as soon as you can after wrapping them up. The longer you wait, the higher the chance that they will open up again. Recipe by Orenjiiro

I learned this from someone who lived in Brazil.

You don't have to use just meat or just cheese. The fillings are delicious when they're mixed up, too.

cookpad.japan @cookpad_jp

I learned this from someone who lived in Brazil.

You don't have to use just meat or just cheese. The fillings are delicious when they're mixed up, too.

I learned this from someone who lived in Brazil.

You don't have to use just meat or just cheese. The fillings are delicious when they're mixed up, too.

Saved

Ingredients

20 servings

40Gyoza skins
200 gramsGround meat
1Cheese
1Salt and pepper
Sauce
100 gramsTomato
100 gramsOnions
10 gramsParsley
1Vinegar

Saved

Steps

1

Stir-fry the ground meat and season with salt and pepper. The sauce isn't salty, so you can be generous with the salt in this step.
2

Make the sauce. Finely chop the tomatoes, onions, and parsley. Put into a deep bowl and add enough vinegar to cover the ingredients.
3

When the meat has cooled, dampen the edge of the gyoza skin with water and top with the meat. Cover with another gyoza skin to sandwich the meat. Press the gyoza skin closed while pushing out the excess air. (Excess air will cause it to explode when frying.) You can also add cheese.
4

Once they have all been wrapped up, fry in oil until brown.
5

Pour the sauce on top and enjoy.
6

The amount of sauce is just a guide. Adjust as you like.