Portion of crispy cheese and meat pastels

Delight with this traditional Brazilian delicacy, perfect for any occasion.The classic combination of cheese and meat in a crispy, gold pasta will win all at the table.Get ready to make pasties that rival the best bars and snack bars!

## Ingredients

### for the mass:
- 500 g of wheat flour
- 200 ml of warm water
- 50 ml of oil
- 1 teaspoon of salt
- 1 tablespoon of cachaça (optional, to help with crisp

### for cheese filling:
- 300 g of grated mozzarella cheese
- 150 g of grated plate cheese
- 1 teaspoon of oregano

### For the meat filling:
- 500 g of ground beef (Duckling or Account)
- 1 minced medium onion
- 2 cloves of crumpled garlic
- 2 tomatoes without skin and no chopped seeds
- Salt and black pepper to taste
- Chopped parsley and chives to taste
- 1 tablespoon of oil

### To fry:
- enough oil for immersion

## Preparation mode

### Preparing the mass:
1. In a large bowl, mix the flour with the salt.
2. Make a hole in the center and add the oil and the cachaça.
3. Gradually pour the warm water and start mixing with your hands until it forms a homogeneous mass that unglued from your hands.
4. Knead the dough for about 10 minutes on a smooth surface.
5. Cover the dough with a damp cloth and let stand for 30 minutes.

### Preparing the meat filling:
1. In a pan, heat the oil and sauté the onion and garlic until transparent.
2. Add the ground beef, season with salt and pepper and cook until the meat is very golden.
3. Add the chopped tomatoes and cook until they break.
4. Finish with parsley, chives and adjust salt and pepper.Let cool.

### Pastel Assembly:
1. Open the dough on a floured surface until it is very thin.
2. Use a pasta cutter or a glass to cut circles of approximately 15 cm in diameter.
3. Put a portion of the stuffing of meat or cheese in the center of each circle, being careful not to overdo it and be able to close well.
4. Moisten the edges with water, bend in half and press the edges with a fork to seal.
5. Heat the oil in a large, deep pan.The oil is hot enough when a piece of pasta placed in the oil begins to fry immediately.
6. Fry the pastels in hot oil until gold and crispy, about 2 to 3 minutes on each side.Do not put many pastels at once so as not to cool the oil.
7. Remove the pastels with a scum and drain on paper towels to remove excess oil.

### serving:
Serve the hot pastels, accompanied by pepper sauce or ketchup if desired.These pastries are ideal for a snack or a party, ensuring satisfaction and compliments!

This portion of crispy pastries not only satisfies that willingness of a tasty snack but also brings a touch of gourmet kitchen to your day.Enjoy this delight!