Crispy Vegan Cheese Pastel (Pastel de Queijo)
Golden, flaky handheld pastries filled with melty vegan cheese and herbs, perfect for snacking or as a street food-inspired appetizer. This brazilian-inspired vegan (vegan) ready in about 70 minutes pairs vegan cheese shreds, cornstarch, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup vegan cheese shreds
- 3 tbsp cornstarch
- 1 cup all-purpose flour
- 1/2 cup cold unsalted vegan butter
- 3 tbsp ice water
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1/4 tsp salt
- 2 tbsp avocado oil
Instructions
- Step 1: In a food processor, pulse 1 cup all-purpose flour, 3 tbsp cornstarch, and 1/4 tsp salt until combined. Add 1/2 cup cold vegan butter cubes and pulse until the mixture resembles coarse crumbs.
- Step 2: Add 3 tbsp ice water and pulse just until the dough comes together. Divide into 2 portions, flatten into discs, wrap in plastic, and refrigerate for 30 minutes.
- Step 3: Preheat oven to 375°F (190°C). On a floured surface, roll one disc of dough into a 12-inch circle. Sprinkle 1/2 cup vegan cheese shreds, 2 tbsp chopped parsley, and 1 tbsp chopped chives evenly over half the circle.
- Step 4: Fold the dough over the filling, crimp edges tightly with a fork, and cut into 1-inch slits on top. Place on a parchment-lined baking sheet and brush with 2 tbsp avocado oil. Bake for 25 minutes until golden brown and crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Vegan Cheese Pastel (Pastel de Queijo) take to make?
Total time is about 70 minutes (45 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Vegan Cheese Pastel (Pastel de Queijo)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegan cheese shreds from drying out.
Can I substitute ingredients in Crispy Vegan Cheese Pastel (Pastel de Queijo)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Vegan Cheese Pastel (Pastel de Queijo) for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crispy Vegan Cheese Pastel (Pastel de Queijo) vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
