Place <quantity>500<unit>g</unit></quantity> of all-purpose flour in a bowl and make a well in the center

Add <quantity>½<unit>cup</unit></quantity> of vegetable oil and <quantity>¼<unit>cup</unit></quantity> of cachaça

Add <quantity>1</quantity> egg

Mix the ingredients and add <quantity>1<unit>cup</unit></quantity> of water mixed with <quantity>1<unit>tsp</unit></quantity> of salt

Knead with your hands, pouring water from time to time until comes together

Transfer the dough to a clean work surface and knead vigorously until it no longer sticks to the surface and is smooth and soft

Wrap the dough and let it rest in the refrigerator for 2h to relax

Place <quantity>1<unit>cup</unit></quantity> of grated tulha cheese and <quantity>1<unit>cup</unit></quantity> of chopped kimchi in a bowl. Mix

Set a pasta sheeter and divide the rested dough into 4 parts

Use a rolling pin to roll out the dough to fit through the pasta sheeter

Trim the edges

Pass the dough through the pasta sheeter until it is <quantity>2<unit>mm</unit></quantity> thick

Cut it into <quantity>10<unit>cm</unit></quantity> rectangles

Preheat <quantity>1.5<unit>L</unit></quantity> of vegetable oil to <temperature>160<unit>°C</unit></temperature>

Place 1½ tbsp of the cheese mixture over a rectangle of dough

Use a finger to moisten the edges of the dough

Fold the dough over the filling and press to close the pastel. Trim the edges with a pasta cutter wheel

Fry in small batches until crisp and golden brown. The cheese & kimchi pastel is ready

Enjoy!