Brazilian recipe
Crispy Homemade Dough for Pastel (Massa de pastel)
Learn how to craft authentic, thin, and golden-crisp dough for Brazilian-style deep-fried pastries right in your kitchen with this simple method.
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Ingredients
1 tbsp salt
200 ml lukewarm water
Filling of your choice (pre-cooked and chilled)
2 tbsp vegetable oil or melted lard
1 tbsp white vinegar
500 g all-purpose flour
200 ml lukewarm water
Filling of your choice (pre-cooked and chilled)
2 tbsp vegetable oil or melted lard
1 tbsp white vinegar
500 g all-purpose flour
Where to find ingredients
You can find all-purpose flour, salt, oil, and white vinegar in the baking aisle of any standard Canadian grocery store. Lard can often be found in the refrigerated meat section. When shopping for fillings, local butcher shops or the deli counter at your grocery store are excellent sources for traditional fillings like ground beef or cheese.
Preparation method
- In a large mixing bowl, combine the all-purpose flour and salt.
- Make a well in the center of the dry ingredients and add the oil (or lard) and white vinegar.
- Gradually pour in the lukewarm water while mixing by hand, continuing until the dough begins to pull away from your fingers.
- Transfer the dough to a smooth work surface and knead vigorously until it achieves a soft, homogenous texture.
- If the dough is too dry, add a few drops of water; if it is sticky, lightly dust the surface with flour until the desired consistency is reached.
- Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
- Use a rolling pin to roll out the dough until it is very thin.
- Cut the rolled dough into your desired shapes and sizes.
- Place a portion of your preferred filling in the center of the dough and fold over, pressing firmly along the edges to seal completely.
- Deep-fry the pastéis in hot oil until they are golden brown on both sides.
- Drain any excess oil on paper towels and serve immediately while hot.
Observations
This dough is a staple of Brazilian street food culture, celebrated for its signature crunch and delicate texture. The secret to achieving a professional, bubbly crust lies in kneading the dough until it is perfectly smooth and rolling it out to a paper-thin consistency. When fried correctly, this dough creates a light, golden shell that remains crisp and is never greasy, serving as the perfect vessel for your favorite savory fillings.
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