Brazilian Recipe Brazilian Recipe
English Português English Español 日本語 中文 Русский Deutsch

Brazilian recipe

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

Recreate the iconic, shatteringly crisp dough found at open-air Brazilian markets. This simple recipe uses pantry staples to achieve that authentic, golden-brown finish at home.

0.0 / 5 by 0 Reviews

60 min preparation 8 min cooking 50 portions 691 product views
Crispy Homemade Street-Style Pastry Dough (Massa de pastel de feira e)

Ingredients

500g plain flour
2 large eggs
2 tbsp vegetable oil
200ml warm water
1 tbsp cachaça or vodka
2 pinches of salt

Where to find ingredients

You can find plain flour, eggs, and vegetable oil at any standard supermarket bakery and essentials aisle. For the cachaça, check the world foods section of large supermarkets or specialist spirit retailers; vodka is widely available in all off-licences.

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 incorporate the flour into the liquid mixture.
  3. Begin kneading the mixture by hand.
  4. Add the warm water in small amounts, continuing to knead until you form a smooth, uniform, and pliable dough.
  5. Be careful not to add all the water at once to avoid making the dough too soft.
  6. The target consistency is a firm yet elastic dough that does not stick excessively to your hands.
  7. If the dough feels too tough, incorporate a tiny splash of water.
  8. If the dough is too soft or sticky, add a little extra flour.
  9. Knead the dough vigorously for 10 to 15 minutes to develop the gluten and ensure the required 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 preferred shapes, such as rectangles or circles, and add your chosen filling.
  12. Fold the pastry over the filling and firmly seal the edges by pressing with your fingers or the tines of a fork.
  13. Heat vegetable oil in a deep pan or heavy-bottomed pot over medium-high heat.
  14. The oil should be hot enough for frying, but avoid letting it reach its smoking point.
  15. Deep-fry the pastries for 2 to 3 minutes on each side, or until they turn golden and achieve a crispy texture.
  16. Remove the pastries with a slotted spoon and drain them on kitchen paper to absorb excess oil before serving.

Observations

The Brazilian pastel dough is a culinary institution, celebrated for its signature crunch and a texture that instantly transports anyone to the bustling atmosphere of a local street market.

Making this pastry at home is surprisingly straightforward and delivers exceptional results, perfect for those craving the experience of a fresh, piping-hot snack. Whether you're hosting a gathering, a family get-together, or simply looking for a weekend treat, this recipe uses everyday ingredients and a simple method that works for cooks of all experience levels.
Help keep this recipe accurate and useful. Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Report something about this recipe

Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

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 incorporate the flour into the liquid mixture.

Gradually incorporate the flour into the liquid mixture.
Step 3

Begin kneading the mixture by hand.

Begin kneading the mixture by hand.
Step 4

Add the warm water in small amounts, continuing to knead until you form a smooth, uniform, and pliable dough.

Add the warm water in small amounts, continuing to knead until you form a smooth, uniform, and pliable dough.
Step 5

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

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

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

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

If the dough feels too tough, incorporate a tiny splash of water.

If the dough feels too tough, incorporate a tiny splash of water.
Step 8

If the dough is too soft or sticky, add a little extra flour.

If the dough is too soft or sticky, add a little extra flour.
Step 9

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

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

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

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

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

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

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

The oil should be hot enough for frying, but avoid letting it reach its smoking point.

The oil should be hot enough for frying, but avoid letting it reach its smoking point.
Step 15

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

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

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

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

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

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

Ratings and comments

Share your experience

Tell us how the recipe turned out.

Photo of the recipe sent in the comment