Brazilian Chicken and Catupiry Pastel

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Add the minced garlic to the skillet and cook for another minute until fragrant. Remove from heat.

In a mixing bowl, combine the cooked shredded chicken, sautéed onion and garlic mixture, Catupiry cheese, salt, and black pepper. Mix well until all ingredients are evenly distributed and creamy.

Lay out one pastel dough wrapper on a clean surface. Place about 2 tablespoons of the chicken and cheese filling on one half of the wrapper, leaving a small border around the edge.

Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal, then crimp with a fork to ensure a tight seal.

Repeat with the remaining wrappers and filling. If you have extra wrappers, you can freeze them for later use.

In a deep pot or Dutch oven, heat 3 cups of vegetable oil over medium-high heat to 350°F (175°C).

Carefully place 2-3 pastéis into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip them gently.

Remove the fried pastéis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately.