Make the dough

1. Mix the flour and salt in the bowl of a stand mixer. Create a pit in the middle.
2. Add the oil, cachaça, and a small amount of water to the pit and start the stand mixer on low speed.
3. Slowly add the rest of the water as the mixture hardens.
4. If the dough is too sticky, add flour. If the dough is too hard, add a small amount of water.
5. Roll the dough out onto a floured surface as thin as possible and cut into circles. Repeat this process with the leftover dough.

Add the filling

1. Scoop a generous amount of filling into each dough circle. Be careful not to overfill, as it may cause the dough to tear when you fold it over.
2. Lightly wet the outer rim of the dough circle, then fold it over to create a semi-circle.
3. Press down around the edges with a fork. Be sure not to leave any openings.

Fry the pastéis

1. Set your exhaust fan to high, then fill a pan with approximately 1.5″ to 2″ of oil and heat to 350° F. It should be just enough oil to almost cover the pastéis.
2. Fry two or three pastéis at a time, depending on the space available in the pan.
3. Fry one side of each pastel for 30 seconds to 1 minute, then flip and fry the other side for the same amount of time.
4. Once they start to get golden brown, remove from the frying pan and place on paper towels.