Cheese and heart of palm pastel

Step 1: Mix the 10 ½ oz plain flour and 1 tsp salt in a bowl. Add the 2 tbsp vegetable oil, 1 tbsp cachaça or vodka and 1 tsp white vinegar, then work in the ½ cup warm water gradually until you have a firm dough that doesn't stick to your hands.

Step 2: Knead for 5–8 minutes until smooth and elastic. It should be firmer than bread dough. Wrap and rest for 30 minutes at room temperature so it relaxes and rolls out thinly without shrinking back.

Step 3: Meanwhile, mix the 9 oz low-moisture mozzarella, 7 oz hearts of palm (palmito), 1 tomato, 1 ¾ oz green olives and 1 tsp dried oregano. Pat the palm hearts and tomato dry first; wet filling makes soggy pastel and makes the oil spit.

Step 4: Divide the dough in two. Roll each half on a floured surface (or through a pasta machine) as thinly as you can, about 1 mm; you should almost see the worktop through it. Cut into 12 × 20 cm rectangles.

Step 5: Put 2 tbsp of filling on one half of each rectangle, leaving a 1.5 cm border. Brush the edges with water, fold over, press out the air and seal firmly with a fork. Any gap will open in the oil.

Step 6: Heat the 6 ¼ cups vegetable oil to 375°F in a deep, wide pan. Fry 2 pastéis at a time for about 1½–2 minutes, spooning hot oil over the top, until puffed, blistered and golden. Turn once. If the oil isn't hot enough they'll stay flat and greasy.

Step 7: Drain on a rack or kitchen paper and serve at once, while the crust shatters. A dash of chilli sauce or vinegar is traditional.