Did you know Route 66 turns 100 on November 11, 2026?
What better way to celebrate America’s most famous highway than by exploring the food, culture, and communities that helped make it legendary?
If you’re traveling the Mother Road in an RV, you’ll have plenty of places to stop and eat. But when you’ve got a kitchen on wheels traveling with you, why not recreate some of those Route 66 dishes at your campsite?
One recipe worth trying is the Chef’s Special Pastel from Doctor Kustom Bistro in Tulsa, Oklahoma, featured in The Route 66 Cookbook: The Best Recipes from Every Stop Along the Way by Linda Ly. With a few simple modifications, you can adapt this Brazilian-inspired hand pie for RV and campground cooking.
Why this recipe can be challenging for RV cooking
The Chef’s Special Pastel is a popular Brazilian street food, but it’s not exactly a quick campground meal. The original recipe calls for homemade dough, multiple fillings, a fresh herb sauce, and deep frying. Fortunately, a little prep work before your trip can make it much easier to pull together at the campsite.
RV-friendly tips for making this recipe
1. Prep ingredients before you leave home
Save time at the campsite by browning the ground beef, hard-boiling the eggs, and chopping the herbs before your trip. Store everything in airtight containers, and you’ll have most of the prep work finished before you arrive.
2. Make the dough ahead of time
If you plan to follow the recipe as written, prepare the dough at home and refrigerate or freeze it until you’re ready to cook. Premaking the dough reduces mess and saves valuable counter space in the RV.
3. Take the frying outside
Nobody wants their RV smelling like fried food for the rest of the trip. If your campsite allows it, use an outdoor kitchen, a camp stove, a side burner, or a griddle with a burner attachment for frying. Your nose will thank you.
4. Use shortcuts
Want to simplify the recipe? Refrigerated empanada dough, pie crust, or other prepared dough options can help reduce prep time while still delivering a delicious result.
5. Scale it to your crew
The original recipe makes eight pastéis, which may be more than some RVers need. Consider cutting the recipe in half if you’re cooking for a smaller group.
Looking for more Route 66-inspired meals? The Chef’s Special Pastel is just one of the recipes featured in The Route 66 Cookbook: The Best Recipes from Every Stop Along the Way by Linda Ly. Pick up a copy to discover more dishes from restaurants and roadside stops along America’s most famous highway.
Tulsa Chef’s Special Pastel Recipe
Doctor Kustom Bistro ✶ Makes 8 pastéis
Fresh herb sauce
1 bunch parsley, finely chopped
1 bunch cilantro, finely chopped
1 bunch green onions, finely chopped
5 cloves garlic, minced
2 tablespoons (8 g) crushed red
pepper flakes
1 cup (235 ml) olive oil
1/4 cup (60 ml) distilled white vinegar
Salt and ground black pepper to taste
Dough
9 cups (1.1 kg) all-purpose flour, plus
more for dusting
3 tablespoons (54 g) fine salt
1/2 cup (120 ml) olive oil
3 tablespoons (45 ml) cachaça (see sidebar)
3 cups (700 ml) warm water, divided, plus
more as needed
Filling
1 tablespoon (15 ml) olive oil
1 onion, diced
3 cloves garlic, minced
1 pound (455 g) lean ground beef
Salt
1 pound (455 g) shredded mozzarella cheese
20 green olives, thinly sliced
1 jalapeño, thinly sliced
4 hard-boiled eggs, chopped
Neutral oil, for frying
Instructions
Make the fresh herb sauce: In a large bowl, combine the parsley, cilantro, green onions,
garlic, red pepper flakes, oil, and vinegar. Taste and season with salt and pepper to your
liking. (This recipe makes more sauce than you need for serving. You can refrigerate any
remaining sauce for up to 3 weeks for another use.)
Make the dough: In a large bowl, combine the flour and salt. Make a hole in the center and
add the oil, cachaça, and a bit of water. Mix the liquid with the flour little by little with a
wooden spoon, each time incorporating more flour from the edge of the hole. If the dough
becomes too firm, add a few spoonfuls of water to soften it. If the dough feels too wet or
sticky, add a little more flour. Once the dough begins to take shape, transfer to a floured
work surface and knead until the dough is smooth, elastic, and no longer sticking to your
hands. Let the dough rest for 20 minutes while you prepare the filling.
Make the filling: In a large skillet over medium-high heat, drizzle the oil and add the onion
and garlic. Cook for about 5 minutes, or until the onion is soft and translucent, stirring
occasionally. Add the ground beef and break it into smaller pieces with a wooden spoon. Cook
until all the beef is browned, then season with a few pinches of salt and remove from heat.
Make the pastéis: On a floured work surface, roll out the dough into a long rectangle about
1/16 inch (2 mm) thick. (You should be able to see your hands through the dough. If it isn’t
thin enough, it won’t be crispy after frying.) Cut the dough into 8 rectangles, each about
8 x 7 1/2 inches (20 x 19 cm).
Assemble each pastel by spooning the filling onto one side of each rectangle: a layer of
cheese, followed by the beef, olives, jalapeño, hard-boiled eggs, and another layer of cheese
on top. Moisten the edges of the dough with a little water and fold the other side over to
seal the filling. Press the edges closed. Using a fork, pinch the edges together all the way
around. Each pastel should be about 4 x 7 1/2 inches (10 x 19 cm).
Line a plate or platter with paper towels. Heat 2 to 3 inches (5 to 7.5 mm) of oil in a deep,
heavy saucepan to 360°F (182°C). Fry the pastéis in batches until the crust is bubbly, crisp,
and golden brown. Use a slotted spoon to transfer the finished pastéis to paper towels to
drain. Serve with a bowl of fresh herb sauce alongside.
At-home tip: Don’t skip the cachaça in your dough! The Brazilian spirit (made from sugarcane juice) is the secret ingredient that makes the crust so light and bubbly. If it isn’t available,
substitute any grain alcohol (such as vodka or rum).
More RV-friendly recipes to try
Looking for more campground cooking inspiration? Check out these RV-friendly recipes from the FRVAdventure blog.
Enjoying the journey? Family RV Association has been bringing RVers together since 1963 through travel inspiration, educational resources, events, and a community of people who share a passion for the RV lifestyle. Learn more about membership and join us on the road.
 Meagan Butler is a marketing professional, writer, editor, and photographer who specializes in RV lifestyle education. As the Marketing Manager for the Family RV Association, she develops clear, helpful content that supports RVers at every stage of their journey. Meagan also moderates the RV Curious Facebook Group, where she shares practical advice and firsthand experience from years on the road. Off the clock, she’s usually traveling with her Cavalier King Charles Spaniels or chasing golden-hour light with her camera. She has proudly been an FRVA member since 2018. |
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