Brazilian street-market pastel with beef filling

1. For the dough, mix the flour with the salt, add the lukewarm water, oil and vinegar (this is what makes it blistered and crisp) and knead for 5 minutes into a smooth, elastic dough; rest under cling film for 30 minutes.

2. For the filling, fry the finely chopped onion and garlic in oil, add the minced beef and cook for 8-10 minutes, breaking it up, until the liquid has evaporated and it browns; season with salt and pepper, stir in the sliced green olives and chopped parsley and leave to cool.

3. Hard-boil the eggs and chop finely.

4. Roll the dough out very thinly (1-2 mm) on a floured surface and cut into 10×20 cm rectangles.

5. Place a tablespoon of meat and a little egg on one half of each rectangle, fold the other half over and press the edges firmly with a fork so they don't open.

6. Fry in batches in oil at 180 °C for 2-3 minutes until blistered and golden; drain on kitchen paper and serve piping hot, with a glass of cold sugarcane juice.

Tip: Pastel is a must at Brazilian weekly street markets (feiras) – made popular by Japanese-Brazilian immigrants, its blistered, crisp dough is the secret of quick frying.