Brazilian recipe
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)
Bring the authentic experience of the traditional Brazilian street market to your kitchen with this simple, crispy pastry dough recipe.
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Ingredients
500g all-purpose flour
2 large eggs
2 tbsp vegetable oil
200ml warm water
1 tbsp cachaça (or vodka)
2 pinches of salt
2 large eggs
2 tbsp vegetable oil
200ml warm water
1 tbsp cachaça (or vodka)
2 pinches of salt
Where to find ingredients
You can find all-purpose flour, eggs, and vegetable oil at local supermarkets in Nassau or major grocery retailers across the islands. Cachaça may be available at specialty liquor stores; if unavailable, plain vodka serves as a suitable substitute to help the dough achieve the correct crispiness.
Preparation method
- In a large mixing bowl, lightly beat the eggs and whisk in the oil, cachaça (or vodka), and salt.
- Gradually add the flour to the liquid mixture, incorporating it slowly.
- Begin kneading the dough with your hands.
- Slowly add the warm water, continuing to knead until the dough becomes smooth, uniform, and pliable.
- Be careful not to add too much water at once to avoid a sticky consistency.
- The target texture is a firm yet elastic dough that does not overly stick to your hands.
- If the dough is too firm, incorporate a splash of water.
- If the dough feels too soft or sticky, add a little extra flour.
- Knead the dough vigorously for 10 to 15 minutes to develop the gluten and ensure the proper elasticity.
- Divide the dough into smaller portions and roll each out on a lightly floured surface until very thin.
- Cut the rolled dough into your preferred shapes (circles or rectangles) and add your chosen filling.
- Fold the dough over the filling and seal the edges firmly by pressing with your fingertips or a fork.
- Heat vegetable oil in a deep pot or fryer over medium-high heat.
- The oil should be very hot, but not smoking.
- Deep-fry the pastries for about 2 to 3 minutes per side, or until they turn golden brown and crispy.
- Remove the pastries using a slotted spoon and drain on paper towels to remove excess oil before serving.
Observations
The street-market pastel dough is a true icon of Brazilian culinary culture, prized for its characteristic crunch and the savory nostalgia it evokes of bustling food stalls. Crafting this dough from scratch at home is far simpler than one might imagine and guarantees a spectacular result. It is the ideal project for anyone looking to recreate the experience of enjoying a piping-hot, freshly fried pastel, whether for a weekend gathering, a family celebration, or a comforting homemade snack. With basic pantry staples and an straightforward method, this recipe is accessible to cooks of all skill levels.
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