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Brazilian recipe

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

Bring the authentic flavor of Brazil's open-air markets to your kitchen. This straightforward recipe uses pantry staples to create thin, bubbling, and perfectly crispy pastry shells.

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60 min preparation 8 min cooking 50 portions 212 product views
Crispy Homemade Street-Style Pastry Dough (Massa de pastel de feira)

Ingredients

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

Where to find ingredients

You can find all-purpose flour, eggs, and vegetable oil in any local grocery store or supermarket pantry section. If cachaça is unavailable, high-proof vodka is the standard substitute to ensure the dough remains crispy during frying. Ensure you use warm—not boiling—water to maintain the proper texture of the dough.

Preparation method

  1. In a large mixing bowl, lightly whisk the eggs, then stir in the oil, cachaça (or vodka), and salt.
  2. Gradually add the flour to the liquid mixture, blending until incorporated.
  3. Begin kneading the dough using your hands.
  4. Slowly drizzle in the warm water, continuing to knead until you achieve a smooth, consistent, and pliable dough.
  5. Be careful not to add too much water at once to avoid making the dough too soft.
  6. The ideal consistency is firm yet elastic, which should not stick excessively to your hands.
  7. If the dough feels too tough, add a tiny splash of water.
  8. If the dough feels too sticky, incorporate a small amount of extra flour.
  9. Knead the dough for 10 to 15 minutes to properly develop the gluten and ensure the required 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, such as circles or rectangles, and add your chosen filling.
  12. Fold the pastry over the filling and seal the edges tightly by pressing with your fingertips or the tines of a fork.
  13. Heat vegetable oil in a deep pot or heavy-bottomed pan over medium-high heat.
  14. Ensure the oil is hot enough for frying, but avoid letting it reach a smoking point.
  15. Deep-fry the pastries for 2 to 3 minutes on each side, or until they turn golden brown and develop signature bubbles.
  16. Remove the pastries using a slotted spoon and drain them on paper towels to absorb excess oil before serving.

Observations

The street-style pastry dough—or 'massa de pastel de feira'—is a cornerstone of Brazilian food culture, celebrated for its signature golden bubbles and a satisfying crunch that makes it the definitive market-stall treat.

Crafting this dough at home is surprisingly manageable and yields professional results. Whether you are hosting a casual gathering or simply craving a freshly fried snack, this method allows you to replicate that hot, market-fresh experience in your own kitchen. With simple ingredients and a direct technique, this guide is designed for home cooks of all experience levels.
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Preparation method

Step-by-step images

Step 1

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

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

Gradually add the flour to the liquid mixture, blending until incorporated.

Gradually add the flour to the liquid mixture, blending until incorporated.
Step 3

Begin kneading the dough using your hands.

Begin kneading the dough using your hands.
Step 4

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

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

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

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

The ideal consistency is firm yet elastic, which should not stick excessively to your hands.

The ideal consistency is firm yet elastic, which should not stick excessively 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 the dough feels too sticky, incorporate a small amount of extra flour.

If the dough feels too sticky, incorporate a small amount of extra flour.
Step 9

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

Knead the dough for 10 to 15 minutes to properly develop the gluten and ensure the required 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, such as circles or rectangles, and add your chosen filling.

Cut the rolled dough into your desired shapes, such as circles or rectangles, and add your chosen filling.
Step 12

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

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

Heat vegetable oil in a deep pot or heavy-bottomed pan over medium-high heat.

Heat vegetable oil in a deep pot or heavy-bottomed pan over medium-high heat.
Step 14

Ensure the oil is hot enough for frying, but avoid letting it reach a smoking point.

Ensure the oil is hot enough for frying, but avoid letting it reach a smoking point.
Step 15

Deep-fry the pastries for 2 to 3 minutes on each side, or until they turn golden brown and develop signature bubbles.

Deep-fry the pastries for 2 to 3 minutes on each side, or until they turn golden brown and develop signature bubbles.
Step 16

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

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

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

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

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