Cheese & Kimchi Pastel
This is a variation on a classic Brazilian pastel, made with a flaky and crunchy homemade dough and filled with tulha cheese and kimchi.
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!
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