Brazilian Recipe Brazilian Recipe
English Português English Español 日本語 中文 Русский Deutsch

Brazilian recipe

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

Master the art of authentic street-style pastry dough at home. This simple, reliable recipe delivers that signature crunch for perfectly golden and delicious snacks.

0.0 / 5 by 0 Reviews

60 min preparation 8 min cooking 50 portions 671 product views
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira e)

Ingredients

500g all-purpose flour
2 whole eggs
2 tablespoons vegetable oil
200ml warm water
1 tablespoon cachaça or vodka
2 pinches of salt

Where to find ingredients

Find all-purpose flour and vegetable oil in the baking and cooking oils aisles of local supermarkets. Cachaça can be sourced from specialty liquor stores or the spirits section of large grocery outlets. Use any neutral oil for frying, such as canola or sunflower oil.

Preparation method

  1. In a large mixing bowl, lightly beat the eggs and whisk them together with the oil, the cachaça (or vodka), and the salt.
  2. Gradually add the flour to the liquid mixture, incorporating it slowly.
  3. Begin kneading the dough with your hands.
  4. Little by little, pour in the warm water while continuing to knead until the dough becomes smooth, consistent, and pliable.
  5. Be careful not to add too much water at once to avoid making the dough too soft.
  6. The ideal texture is a firm yet elastic dough that does not stick excessively to your hands.
  7. If the dough feels too tough, add a tiny splash of water.
  8. If the dough feels too sticky or soft, add a little extra flour.
  9. Knead the dough vigorously for about 10 to 15 minutes to develop the gluten and ensure perfect elasticity.
  10. Divide the dough into smaller portions and roll each out on a lightly floured surface until very thin.
  11. Cut the rolled dough into your desired shapes, such as rectangles or circles, and add your chosen filling.
  12. Fold the dough 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 pan or pot over medium-high heat.
  14. Ensure the oil is very hot, but not smoking.
  15. Deep-fry the pastries for about 2 to 3 minutes on each side, or until they turn golden brown and crispy.
  16. Remove the pastries using a slotted spoon and drain them on paper towels to absorb excess oil before serving.

Observations

The Brazilian street-style pastel dough is a true classic, celebrated for its unmistakable crispness and a texture that transports you straight to the vibrant local market stalls.

Crafting this dough in your own kitchen is much simpler than you might expect and guarantees impressive results. Whether you are hosting a casual gathering or just want a special homemade snack, this recipe allows you to recreate the experience of enjoying a fresh, piping-hot pastel. Using pantry staples and a straightforward method, this is a foolproof guide for cooks of all skill levels.
Help keep this recipe accurate and useful. Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Report something about this recipe

Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Preparation method

Step-by-step images

Step 1

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

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

Gradually add the flour to the liquid mixture, incorporating it slowly.

Gradually add the flour to the liquid mixture, incorporating it slowly.
Step 3

Begin kneading the dough with your hands.

Begin kneading the dough with your hands.
Step 4

Little by little, pour in the warm water while continuing to knead until the dough becomes smooth, consistent, and pliable.

Little by little, pour in the warm water while continuing to knead until the dough becomes smooth, consistent, and pliable.
Step 5

Be careful not to add too much water at once to avoid making the dough too soft.

Be careful not to add too much water at once to avoid making the dough too soft.
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 tough, add a tiny splash of water.

If the dough feels too tough, add a tiny splash of water.
Step 8

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

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

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

Knead the dough vigorously for about 10 to 15 minutes to develop the gluten and ensure perfect 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 rolled dough into your desired shapes, such as rectangles or circles, and add your chosen filling.

Cut the rolled dough into your desired shapes, such as rectangles or circles, and add your chosen filling.
Step 12

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

Fold the dough 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 pan or pot over medium-high heat.

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

Ensure the oil is very hot, but not smoking.

Ensure the oil is very hot, but not smoking.
Step 15

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

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

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

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

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

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

Ratings and comments

Share your experience

Tell us how the recipe turned out.

Photo of the recipe sent in the comment