Isa's style: center + pastel - Mariana Pekin/UOL - Mariana Pekin/UOL

Who can resist the crispy pastel that just came out of the hot oil? A snack is always a hit, whether on the little table in the pub or on the sofa at home.

in the first episode of ‘in the fashion of isaIsa Scherer, the newest presenter of Ourteaches how to make pasta from scratch and recommends two not-so-basic fillings to fill the order: one savory and the other sweet.

Instead of the classic beef, it is the ground pork loin that is sautéed in the pan until very wet. The seasonings follow the Asian line: soy sauce, mirim, rice vinegar, pepper and sugar create a surprising and complete flavor.

Salty pastel goes well with sour sauce

Image: Mariana Pekin/UOL

Isa's style: center + pastel - Mariana Pekin/UOL - Mariana Pekin/UOL

Dulce de leche and ricotta in sweet pastel

Image: Mariana Pekin/UOL

Sugary suggestion, the sweet pastelzinho is even simpler. It uses two ready-made ingredients — dulce de leche and ricotta — mixed in the same proportion. The touch of last season’s MasterChef champion is to finish off with orange zest before closing and frying.

Both recipes are inspired by downtown São Paulo. More precisely in Francisca’s house (Rua Quintino Bocaiuva, 22, Sé), where Isa watched a samba show at lunchtime, and at Copan (Avenida Ipiranga, 200, República), where the view of the metropolis is impressive — see more must-see tours here.

Check out the video recipes at the top of the article or in writing below:

Pastry dough
Homemade

Isa's style: center + pastel - Mariana Pekin/UOL - Mariana Pekin/UOL

Pasta made from scratch with no hassle

Image: Mariana Pekin/UOL

INGREDIENTS

  • 3 cups of wheat flour
  • 3 tablespoons of hot oil
  • 1 tablespoon of salt
  • 2 tablespoons of cachaça
  • Warm water until set (+-1 cup of tea)
  • vegetable oil for frying

PREPARATION MODE

Place the wheat flour in a container. Heat the oil for two minutes and blanch the flour, being careful not to burn yourself. Add the salt, cachaça and water little by little. Knead until it comes off the hands. Let the dough rest for 30 minutes covered with a cloth.

Then, flour the countertop and open the dough with a rolling pin or a bottle, always from the middle to the ends. Cut circles or squares with the help of a knife or a glass.

Place the stuffing of your choice on each piece of dough, leaving the edges bare. Use a brush to smear water on the empty spaces and stick dough to dough when closing. With the fork, mark the ends of the pastry to make sure they don’t open. Heat the oil and fry the pastel little by little.

salty filling
Pig meat

Isa's style: center and pastel - Mariana Pekin/UOL - Mariana Pekin/UOL

Pork loin cup instead of the traditional beef

Image: Mariana Pekin/UOL

INGREDIENTS

  • 1 tablespoon of vegetable oil
  • 1 tablespoon toasted sesame oil
  • 500 grams ground pork loin
  • 1 heaping tablespoon of minced ginger
  • 3 cloves of garlic
  • 1 chili pepper
  • 1 teaspoon of brown sugar
  • 1 dessert spoon of tomato paste
  • 3 tablespoons of soy sauce
  • 1 tablespoon of mirin
  • 1 tablespoon rice vinegar
  • salt to taste
  • 200 milliliters of water
  • 1 tablespoon of wheat flour
  • 6 chives, chopped

PREPARATION MODE

In a pan, heat the oils. Add the meat and loosen with a wooden spoon. Wait for it to brown slightly. Add the ginger, garlic, pepper and sugar.

Mix and add the tomato paste, soy sauce, mirin and rice vinegar. Cook until the liquid slightly dries the meat back to brown.

Taste and adjust the salt. Add water and wheat flour. Cook until the broth thickens. Turn off, add the chives and let cool to use as a stuffing.

sweet filling
Milk cream

Isa's style: center + pastel - Mariana Pekin/UOL - Mariana Pekin/UOL

Pastry bag makes the process easier

Image: Mariana Pekin/UOL

INGREDIENTS

  • 500 grams of ricotta
  • 500 grams of dulce de leche
  • orange zest

PREPARATION MODE

Beat the ricotta in the mixer. This will make it more liquid. Then, place the two separate ingredients in a piping bag for each (it’s not mandatory, but it makes it easier). Cut the nozzle and fill each pastry with half dulce de leche, half ricotta and the orange zest to taste.

In the style of Isa Scherer

Isa's style: center + pastel - Mariana Pekin/UOL - Mariana Pekin/UOL
Image: Mariana Pekin/UOL

Don’t miss the next episodes of ‘Isa Fashion’. The program that brings together attractive rolês and creative recipes airs every Thursday at 11 am on UOL play.

Missed the time? No problem. Check out the full playlist whenever you want on Our YouTube!

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