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Brazilian recipe

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

Recreate the iconic, extra-crispy dough found at traditional Brazilian open-air markets. Simple, accessible, and perfect for golden, bubbles-filled pastries.

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60 min preparation 8 min cooking 50 portions 208 product views
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Ingredients

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

Where to find ingredients

All-purpose flour, vegetable oil, salt, and eggs can be found at any local supermarket or neighborhood grocery store. For the cachaça, check the international spirits section of larger retailers; if unavailable, vodka serves as an effective substitute to ensure the dough's signature crispiness.

Preparation method

  1. In a large mixing bowl, lightly beat the eggs and whisk them together with the oil, cachaça (or vodka), and salt.
  2. Gradually add the flour into the bowl, working it into the liquid mixture.
  3. Start kneading the dough with your hands.
  4. Slowly add the warm water, continuing to knead until the dough becomes smooth, uniform, and pliable.
  5. Avoid adding all the water at once to ensure the dough does not become too soft.
  6. The ideal texture is firm yet elastic, without sticking excessively to your hands.
  7. If the dough feels too tough, add 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 perfect elasticity.
  10. Divide the dough into smaller portions and roll each out on a lightly floured surface until they are very thin.
  11. Cut the dough into your desired shapes (circles or rectangles) and add your chosen filling.
  12. Fold the dough 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 heavy-bottomed pan over medium-high heat.
  14. Ensure the oil is very hot, but not smoking.
  15. Deep-fry the pastries for approximately 2 to 3 minutes on each side, or until they turn golden brown and crispy.
  16. Remove the pastries using a slotted spoon and place them on paper towels to drain any excess oil before serving.

Observations

The 'pastel de feira' dough is an essential staple of Brazilian street food culture, beloved for its signature crispy texture and delicate bite that defines the experience of visiting a local market stall.

Crafting this dough at home is surprisingly straightforward and yields excellent results. It is the perfect choice for those craving that fresh-from-the-fryer taste during weekend gatherings, family meals, or as a special indulgent snack. With basic pantry staples and a clear, guided process, this recipe is accessible to cooks of every experience level.
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Preparation method

Step-by-step images

Step 1

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

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

Gradually add the flour into the bowl, working it into the liquid mixture.

Gradually add the flour into the bowl, working it into the liquid mixture.
Step 3

Start kneading the dough with your hands.

Start kneading the dough with your hands.
Step 4

Slowly add the warm water, continuing to knead until the dough becomes smooth, uniform, and pliable.

Slowly add the warm water, continuing to knead until the dough becomes smooth, uniform, and pliable.
Step 5

Avoid adding all the water at once to ensure the dough does not become too soft.

Avoid adding all the water at once to ensure the dough does not become too soft.
Step 6

The ideal texture is firm yet elastic, without sticking excessively to your hands.

The ideal texture is firm yet elastic, without sticking 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 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 perfect elasticity.

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

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

Divide the dough into smaller portions and roll each out on a lightly floured surface until they are 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 dough over the filling and seal the edges firmly by pressing with your fingertips or the tines of a fork.

Fold the dough 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 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 very hot, but not smoking.

Ensure the oil is very hot, but not smoking.
Step 15

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

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

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

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