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Brazilian recipe

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

Master the art of authentic street-style pastry dough at home. This simple recipe uses pantry staples to achieve that signature golden, crispy crunch of traditional Brazilian market stalls.

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60 min preparation 8 min cooking 50 portions 307 product views
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Ingredients

500g all-purpose flour
2 large eggs
2 tbsp vegetable oil
200ml lukewarm water
1 tbsp cachaça (or vodka)
2 pinches of salt

Where to find ingredients

You can find all-purpose flour, eggs, and vegetable oil in the baking and pantry aisles of any local Canadian supermarket. Cachaça may be sourced from select government-regulated liquor stores (LCBO, BCLIQUOR, SAQ, etc.) in the spirits section; high-proof unflavored vodka is a suitable substitute if cachaça is unavailable.

Preparation method

  1. In a large mixing bowl, lightly beat the eggs and whisk in the vegetable oil, cachaça (or vodka), and salt.
  2. Gradually add the flour to the liquid mixture, stirring to incorporate.
  3. Begin kneading the dough with your hands.
  4. Slowly incorporate the lukewarm water while continuing to knead until the dough becomes smooth, uniform, and pliable.
  5. Be careful not to add too much water at once to avoid making the dough too soft or sticky.
  6. The ideal consistency is a firm yet elastic dough that does not excessively stick to your hands.
  7. If the dough feels too tough, add a tiny splash of water.
  8. If it is too soft, sprinkle in a little extra flour.
  9. Knead the dough vigorously for about 10 to 15 minutes to develop the gluten and ensure the proper elasticity.
  10. Divide the dough into smaller portions and roll each one out on a lightly floured surface until very thin.
  11. Cut the dough into your desired shapes (circles or rectangles) and add your chosen filling.
  12. Fold the pastry over the filling and seal the edges firmly by pressing with your fingertips or the tines of a fork.
  13. Heat vegetable oil in a deep pot or Dutch oven over medium-high heat.
  14. Ensure the oil is hot enough for frying, but do not let it reach the smoking point.
  15. Deep-fry the pastries for about 2 to 3 minutes per side, or until they turn golden brown and crispy.
  16. Remove the pastries with a slotted spoon and drain on paper towels to absorb excess oil before serving.

Observations

The street-style pastry dough, or 'massa de pastel de feira', is a true icon of Brazilian street food, celebrated for its distinctively bubbly, crispy texture and savory flavor that instantly transports you to the bustling atmosphere of a local market stall.

Making this dough from scratch is more straightforward than most believe, delivering professional results right in your own kitchen. Whether you are hosting a casual gathering or simply craving a freshly fried snack, this recipe is accessible for all skill levels. By following these clear steps, you can recreate the authentic experience of a hot, crispy pastel at home using simple, everyday ingredients.
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Preparation method

Step-by-step images

Step 1

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

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

Gradually add the flour to the liquid mixture, stirring to incorporate.

Gradually add the flour to the liquid mixture, stirring to incorporate.
Step 3

Begin kneading the dough with your hands.

Begin kneading the dough with your hands.
Step 4

Slowly incorporate the lukewarm water while continuing to knead until the dough becomes smooth, uniform, and pliable.

Slowly incorporate the lukewarm water while continuing to knead until the dough becomes smooth, uniform, and pliable.
Step 5

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

Be careful not to add too much water at once to avoid making the dough too soft or sticky.
Step 6

The ideal consistency is a firm yet elastic dough that does not excessively stick to your hands.

The ideal consistency is a firm yet elastic dough that does not excessively stick 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 it is too soft, sprinkle in a little extra flour.

If it is too soft, sprinkle in a little extra flour.
Step 9

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

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

Divide the dough into smaller portions and roll each one out on a lightly floured surface until very thin.

Divide the dough into smaller portions and roll each one out on a lightly floured surface until very thin.
Step 11

Cut the dough into your desired shapes (circles or rectangles) and add your chosen filling.

Cut the dough into your desired shapes (circles or rectangles) and add your chosen filling.
Step 12

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

Fold the pastry over the filling and seal the edges firmly by pressing with your fingertips or the tines of a fork.
Step 13

Heat vegetable oil in a deep pot or Dutch oven over medium-high heat.

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

Ensure the oil is hot enough for frying, but do not let it reach the smoking point.

Ensure the oil is hot enough for frying, but do not let it reach the smoking point.
Step 15

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

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

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

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

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

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

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