Brazilian recipe
Crispy Homemade Pastel: Easy Brazilian Recipe
Master the art of making thin, super crispy homemade pastel dough. With just a few pantry staples, you can create a versatile pastry shell that's perfect for any filling.
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Ingredients
1 tablespoon salt
200ml warm water
Filling of your choice, prepared and chilled
2 tablespoons vegetable oil or melted lard
1 tablespoon white vinegar
500g plain flour
200ml warm water
Filling of your choice, prepared and chilled
2 tablespoons vegetable oil or melted lard
1 tablespoon white vinegar
500g plain flour
Where to find ingredients
Plain flour, salt, white vinegar, and vegetable oil are staple items found in any Australian supermarket. For authentic results, use lard which can be sourced from a local butcher or the meat section of larger supermarkets. If you cannot find lard, standard vegetable oil is a perfectly fine substitute.
Preparation method
- In a large mixing bowl, combine the plain flour and salt
- Make a well in the centre of the dry ingredients and add the oil (or lard) and white vinegar
- Gradually pour in the warm water while mixing by hand, continuing until the dough no longer sticks to your fingers
- Turn the dough out onto a clean bench and knead vigorously until it reaches a smooth, consistent texture
- If the dough feels too stiff, add a few drops of water; if it's too sticky, dust with a little extra flour
- Cover the dough with a clean tea towel and leave it to rest for 20 minutes
- Roll the dough out using a rolling pin until it's nice and thin
- Cut the dough into your desired shapes and sizes
- Place a portion of your chosen filling in the centre, fold over, and press down firmly around the edges to seal
- Deep-fry the pastéis in hot oil until they are golden brown
- Drain the excess oil on paper towels and serve while hot
Observations
Pastel is an absolute icon of Brazilian street food, famously known for its satisfying crunch and versatility. The secret to getting that perfect, authentic texture at home is kneading the dough until it's lovely and smooth, then rolling it out as thinly as possible. This approach ensures your pastries come out perfectly golden and crisp, without soaking up too much oil during frying.
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