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 recipe uses pantry staples to achieve that signature golden, flaky crunch every time.
0.0 / 5 by 0 Reviews
Ingredients
500 g all-purpose flour
2 whole eggs
2 tbsp vegetable oil
200 ml warm water
1 tbsp cachaça or vodka
2 pinches of salt
2 whole eggs
2 tbsp vegetable oil
200 ml warm water
1 tbsp cachaça or vodka
2 pinches of salt
Where to find ingredients
All-purpose flour, vegetable oil, and eggs can be found in the baking and dairy aisles of local Belizean supermarkets or neighborhood grocery shops. Cachaça may be sourced from specialized liquor stores, while vodka is widely available.
Preparation method
- In a large mixing bowl, lightly beat the eggs and whisk in the oil, cachaça (or vodka), and salt.
- Gradually incorporate the flour into the liquid mixture.
- Begin kneading the dough using your hands.
- Slowly add the warm water, continuing to knead until the dough becomes smooth, uniform, and pliable.
- Take care 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 cling excessively to your hands.
- If the dough feels too stiff, add a small splash of water.
- If it is too tacky, incorporate a little more flour as needed.
- Knead the dough for 10 to 15 minutes to fully develop the gluten and ensure perfect elasticity.
- Divide the dough into smaller portions and roll each one out on a lightly floured surface until very thin.
- Cut the rolled sheets into your preferred shapes (circles or rectangles) and add your chosen fillings.
- Fold the pastry over the filling and seal the edges tightly by pressing with your fingertips or the tines of a fork.
- Heat vegetable oil in a deep pot or heavy-bottomed pan over medium-high heat.
- Ensure the oil is hot enough for frying, but watch that it does not reach its smoking point.
- Deep-fry the pastries for 2 to 3 minutes on each side until they are golden and bubbling with a crispy finish.
- Remove the pastries using a slotted spoon and drain them on paper towels to absorb excess oil before serving.
Observations
The 'pastel de feira' dough is a cornerstone of Brazilian food culture, celebrated for its unique shatteringly crisp texture that defines the iconic open-air market stalls. Making this dough from scratch is surprisingly straightforward, allowing you to recreate the experience of a piping hot, freshly fried pastry in your own kitchen. Whether you are hosting a gathering or simply craving a savory snack, this uncomplicated recipe is accessible for home cooks of all skill levels, ensuring a professional, golden-brown result.
Ratings and comments