• 12 ¾ oz. plain flour, sifted
  • pinch of salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Cachaça or vodka
  • 5 fl. oz. milk


  • 2 fl. oz. olive oil
  • 1 lb. Smoked Sausage, casing removed and crumbled
  • 4 oz. red onion, ¼ inch dice
  • 1 tablespoon garlic, chopped
  • 1 red pepper, ¼ inch dice
  • 1 poblano pepper, ¼ inch dice
  • 1 teaspoon cumin seeds, toasted and crushed
  • ¼ teaspoon chipotle chili powder
  • 1 tablespoon smoked paprika
  • 3 oz. butter
  • 1 bunch scallions, sliced ⅛ inch thick
  • 3 tablespoons chopped cilantro
  • 2 oz. chopped green olives
  • 4 oz. Gruyere cheese, grated


  • 1 bunch parsley, coarsely chopped
  • ½ bunch cilantro, coarsely chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons garlic cloves, chopped
  • 2 tablespoons oregano, chopped
  • 2 teaspoons crushed red pepper
  • kosher salt to taste
  • black pepper to taste
  • 6 fl. oz. extra virgin olive oil



Smoked Sausage

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Sandwich


  1. For dough, pour flour and salt in a bowl. Make a well in center and pour in oil, Cachaça, and milk. Mix ingredients well.
  2. On a floured surface, knead dough vigorously for 5 minutes or until dough is smooth and elastic. Transfer to a bowl, cover with towel, and let rest for 30 minutes.
  3. Using a pasta machine or rolling pin, flatten dough to .3 centimeters thick. Cover with plastic wrap.
  4. For filling, cook sausage in olive oil for 3 minutes. Add onions, garlic, peppers, and cook until tender.
  5. Add cumin, chili powder, smoked paprika, and butter. Cook 5 minutes. Remove from heat and add remainder of ingredients. Let cool.
  6. Place mixture on dough sheet and top with another dough sheet. Cut into squares.
  7. For chimichurri, combine parsley, cilantro, vinegar, garlic, oregano, and crushed red pepper in a food processor. Pulse until almost smooth and season with salt and pepper. Transfer sauce to a bowl and pour olive oil over mixture. Let stand for 20 minutes.
  8. Fry pastels in 350°F oil until golden brown and crispy. Garnish pastels with paprika, scallions, and herbs. Serve with chimichurri.