Brazillian Food

Mix the flour and salt, then add the broth and lard. Add the cachaca to the warm water, and add to the dough in 1/4 cup quantities, mixing in thoroughly and stopping just when the dough forms a ball. Do not overmix or add too much water.

Form into a ball, then let rest for 15 minutes.

After 15 minutes, dough is ready for rolling out, filling and cooking as desired.

Like many fast food-not-distinctly healthy, pastel Brazilian varies greatly in quality from place to place. Pastels are like this little girl in the poem by Longfellow - when they are good, they are very, very good, and when they are bad, they are horrible. A pastel of poor has too little filling, cooked or uncooked dough and the dough itself is greasy and heavy. A stomach-bomb. But a good Pastel has the right amount of well-made ??filler, wrapped in a blanket that is not oily, flaky and crisp. (To see how well done looks like a pastel) Que delicia!