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Brazilian recipe

Crispy Homemade Market-Style Pastry Dough (Massa de pastel de feira)

Master the art of authentic Brazilian market-style pastry dough at home. This simple recipe uses pantry staples to create a perfectly crispy, blistered crust that is ideal for your favourite savoury fillings.

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60 min preparation 8 min cooking 50 portions 308 product views
Crispy Homemade Market-Style Pastry Dough (Massa de pastel de feira)

Ingredients

500g plain flour
2 large eggs, lightly beaten
2 tablespoons vegetable oil
200ml warm water
1 tablespoon cachaça or vodka
2 pinches of salt

Where to find ingredients

You can find plain flour, eggs, and vegetable oil in the baking or staples aisle of any major Australian supermarket. Cachaça is available at most specialist liquor retailers; as a substitute, vodka works perfectly to help achieve the signature crisp texture of the pastry.

Preparation method

  1. In a large mixing bowl, lightly whisk the eggs and combine them with the oil, cachaça (or vodka), and salt.
  2. Gradually add the flour to the liquid mixture, stirring until combined.
  3. Begin kneading the mixture by hand.
  4. Slowly incorporate the warm water, continuing to knead until you have a smooth, homogeneous, and pliable dough.
  5. Be careful not to add too much water at once to avoid a sticky consistency.
  6. The ideal texture is a firm yet elastic dough that does not stick excessively to your hands.
  7. If the dough feels too dry or hard, add a splash of water.
  8. If the dough feels too wet or sticky, add a little extra flour.
  9. Knead the dough for about 10 to 15 minutes to develop the gluten and ensure the necessary elasticity.
  10. Divide the dough into smaller portions and roll each out on a lightly floured surface until very thin.
  11. Cut the dough into your desired shapes (circles or rectangles) and add your chosen filling.
  12. Fold the pastry over the filling and seal the edges firmly by pressing with your fingers or the tines of a fork.
  13. Heat vegetable oil in a deep pot or heavy-bottomed pan over medium-high heat.
  14. The oil should be hot enough for frying, but ensure it is not smoking.
  15. Deep-fry the pastries for approximately 2 to 3 minutes on each side, or until they are golden brown and crispy.
  16. Remove the pastries using a slotted spoon and place them on paper towels to drain any excess oil before serving.

Observations

The 'massa de pastel de feira' is a true icon of Brazilian street food, famously celebrated for its unmistakable crunch and the signature golden, bubbly crust that you would find at traditional open-air market stalls.

Crafting this dough in your own kitchen is more straightforward than it might appear and yields impressive results. It is the perfect choice for anyone looking to recreate the experience of enjoying a fresh, piping-hot pastry at home, whether for gatherings, family meals, or a special weekend snack. With readily available ingredients and a simple process, this recipe is suitable for cooks of all experience levels.
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Preparation method

Step-by-step images

Step 1

In a large mixing bowl, lightly whisk the eggs and combine them with the oil, cachaça (or vodka), and salt.

In a large mixing bowl, lightly whisk the eggs and combine them with the oil, cachaça (or vodka), and salt.
Step 2

Gradually add the flour to the liquid mixture, stirring until combined.

Gradually add the flour to the liquid mixture, stirring until combined.
Step 3

Begin kneading the mixture by hand.

Begin kneading the mixture by hand.
Step 4

Slowly incorporate the warm water, continuing to knead until you have a smooth, homogeneous, and pliable dough.

Slowly incorporate the warm water, continuing to knead until you have a smooth, homogeneous, and pliable dough.
Step 5

Be careful not to add too much water at once to avoid a sticky consistency.

Be careful not to add too much water at once to avoid a sticky consistency.
Step 6

The ideal texture is a firm yet elastic dough that does not stick excessively to your hands.

The ideal texture is a firm yet elastic dough that does not stick excessively to your hands.
Step 7

If the dough feels too dry or hard, add a splash of water.

If the dough feels too dry or hard, add a splash of water.
Step 8

If the dough feels too wet or sticky, add a little extra flour.

If the dough feels too wet or sticky, add a little extra flour.
Step 9

Knead the dough for about 10 to 15 minutes to develop the gluten and ensure the necessary elasticity.

Knead the dough for about 10 to 15 minutes to develop the gluten and ensure the necessary elasticity.
Step 10

Divide the dough into smaller portions and roll each out on a lightly floured surface until very thin.

Divide the dough into smaller portions and roll each out on a lightly floured surface until very thin.
Step 11

Cut the dough into your desired shapes (circles or rectangles) and add your chosen filling.

Cut the dough into your desired shapes (circles or rectangles) and add your chosen filling.
Step 12

Fold the pastry over the filling and seal the edges firmly by pressing with your fingers or the tines of a fork.

Fold the pastry over the filling and seal the edges firmly by pressing with your fingers or the tines of a fork.
Step 13

Heat vegetable oil in a deep pot or heavy-bottomed pan over medium-high heat.

Heat vegetable oil in a deep pot or heavy-bottomed pan over medium-high heat.
Step 14

The oil should be hot enough for frying, but ensure it is not smoking.

The oil should be hot enough for frying, but ensure it is not smoking.
Step 15

Deep-fry the pastries for approximately 2 to 3 minutes on each side, or until they are golden brown and crispy.

Deep-fry the pastries for approximately 2 to 3 minutes on each side, or until they are golden brown and crispy.
Step 16

Remove the pastries using a slotted spoon and place them on paper towels to drain any excess oil before serving.

Remove the pastries using a slotted spoon and place them on paper towels to drain any excess oil before serving.
Final result

Crispy Homemade Market-Style Pastry Dough (Massa de pastel de feira)

Crispy Homemade Market-Style Pastry Dough (Massa de pastel de feira)

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