Quick and Easy Pastel: Savory Brazilian Meat Pastries

Instructions

1. In a saucepan over medium-low heat, brown the meat, seasoning with salt, pepper, and beef bouillon. Before the meat has finished browning, add in onion, garlic, and green bell pepper. Cook just until the vegetables have softened. Remove from the heat.

2. Using a rolling pin, roll the puff pastry into rectangles about 5 x 7 inches.

3. Sprinkle the mozzarella cheese and the meat mixture onto the puff pastry sheets. (The dough will be folded over on itself to make a little pocket, so make sure not to fill it too close to the edges. You do want to avoid what Brazilians call pastel de vento (pastel of the wind), though; don’t disappoint yourself or your family with too-airy pastel that is all pastry and puff and little meat. Make your pastries hearty in filling.)

4. Fold over the pastry sheets to cover the contents. Dip your finger into some water and moisten the edges of the pastries to help them seal. Then use a fork to crimp the edges so that they are firmly sealed. (You don’t want the delicious filling escaping during the deep-frying process.)