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Brazilian recipe

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

Master the art of authentic Brazilian-style street market pastry dough at home. This simple recipe uses pantry staples to achieve a signature golden, crispy crust every time.

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60 min preparation 8 min cooking 50 portions 738 product views
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Ingredients

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

Where to find ingredients

All ingredients are staples available at local supermarkets across Fiji. For the best results, use standard white all-purpose flour. The cachaça is a traditional Brazilian sugarcane spirit; if unavailable, vodka acts as a reliable substitute to help keep the dough crispy.

Preparation method

  1. In a large mixing bowl, lightly whisk the eggs and combine them with the oil, cachaça (or vodka), and salt.
  2. Gradually add the flour into the liquid mixture, incorporating it as you go.
  3. Begin kneading the dough with your hands.
  4. Slowly pour in the lukewarm water, continuing to knead until you achieve a smooth, consistent, and pliable dough.
  5. Take care not to add all the water at once to avoid making the dough too soft.
  6. The target texture is a firm yet elastic dough that does not stick excessively to your hands.
  7. If the dough feels too stiff, add a splash of water.
  8. If it feels too soft or sticky, add a little more flour.
  9. Knead the dough for about 10 to 15 minutes to properly develop the gluten and ensure perfect elasticity.
  10. Divide the dough into smaller portions and roll each one out thinly on a lightly floured surface.
  11. Cut the rolled dough into your desired shapes (circles or rectangles) and add your chosen filling.
  12. Fold the pastry over the filling and firmly seal the edges by pressing down with your fingers or the tines of a fork.
  13. Heat a generous amount of vegetable oil in a deep pot over medium-high heat.
  14. The oil should be hot enough for frying, but be careful not to let it reach a smoking point.
  15. Deep-fry the pastries for approximately 2 to 3 minutes on each side, or until they turn golden and crispy.
  16. Remove the pastries using a slotted spoon and place them on paper towels to drain excess oil before serving.

Observations

The Brazilian street-style pastry dough, known as massa de pastel de feira, is a beloved culinary icon, celebrated for its unique shatteringly crisp texture and authentic flavor that transports you straight to the bustling outdoor stalls.

Making this dough at home is surprisingly straightforward and delivers exceptional results, perfect for those eager to recreate the experience of enjoying fresh, piping hot pastries at home. Whether for a casual weekend gathering or a special snack, this recipe is designed for cooks of all levels, requiring only accessible ingredients and a simple technique.
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Preparation method

Step-by-step images

Step 1

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

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

Gradually add the flour into the liquid mixture, incorporating it as you go.

Gradually add the flour into the liquid mixture, incorporating it as you go.
Step 3

Begin kneading the dough with your hands.

Begin kneading the dough with your hands.
Step 4

Slowly pour in the lukewarm water, continuing to knead until you achieve a smooth, consistent, and pliable dough.

Slowly pour in the lukewarm water, continuing to knead until you achieve a smooth, consistent, and pliable dough.
Step 5

Take care not to add all the water at once to avoid making the dough too soft.

Take care not to add all the water at once to avoid making the dough too soft.
Step 6

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

The target texture is a firm yet elastic dough that does not stick excessively to your hands.
Step 7

If the dough feels too stiff, add a splash of water.

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

If it feels too soft or sticky, add a little more flour.

If it feels too soft or sticky, add a little more flour.
Step 9

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

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

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

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

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

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

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

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

Heat a generous amount of vegetable oil in a deep pot over medium-high heat.

Heat a generous amount of vegetable oil in a deep pot over medium-high heat.
Step 14

The oil should be hot enough for frying, but be careful not to let it reach a smoking point.

The oil should be hot enough for frying, but be careful not to let it reach a smoking point.
Step 15

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

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

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

Remove the pastries using a slotted spoon and place them on paper towels to drain 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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