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Brazilian recipe

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

Recreate the iconic, blistered crunch of the authentic Brazilian market-style pastry at home with this straightforward, reliable dough recipe.

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60 min preparation 8 min cooking 50 portions 204 product views
Crispy Homemade Market-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 supermarket (such as Dunnes Stores, Tesco, or SuperValu). Cachaça is often available in larger off-licences or specialized spirit shops; as a substitute for the dough's texture, vodka is a readily available and perfectly acceptable alternative in Ireland.

Preparation method

  1. In a large mixing bowl, lightly whisk the eggs and combine with the oil, cachaça (or vodka), and salt.
  2. Gradually add the flour to the liquid mixture, stirring to combine.
  3. Begin kneading the dough with your hands.
  4. Slowly add the warm water while continuing to knead until the dough becomes smooth, homogeneous, and pliable.
  5. Be careful not to add too much water at once to avoid making the dough too soft.
  6. The ideal consistency is a firm yet elastic dough that does not stick excessively to your hands.
  7. If the dough feels too tough, add a tiny splash of extra water.
  8. If the dough is too soft or sticky, incorporate a little extra flour.
  9. Knead the dough vigorously for about 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 they are very thin.
  11. Cut the dough into your desired shape, 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 fingers or the tines of a fork.
  13. Heat vegetable oil in a deep pan or pot over medium-high heat.
  14. The oil should be hot enough for frying, but ensure it is not smoking.
  15. Deep-fry the pastries for about 2 to 3 minutes on each side, or until they are golden brown and blistered.
  16. Remove the pastries using a slotted spoon and drain on paper towels to absorb any excess oil before serving.

Observations

The Massa de pastel de feira is a cornerstone of Brazilian street food culture, celebrated for its unique, crispy texture and characteristic air pockets that result from a perfect fry. Bringing this experience into your own kitchen is surprisingly achievable and delivers a result that rivals the freshly prepared snacks found at bustling open-air markets.

Whether you are hosting a casual gathering or simply craving a classic treat, this dough is manageable for home cooks of all levels. By using simple, pantry-staple ingredients and following a few essential techniques, you can master the elastic dough required to hold your favorite savory or sweet fillings securely, resulting in golden, crunchy pastries every time.
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Preparation method

Step-by-step images

Step 1

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

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

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

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

Begin kneading the dough with your hands.

Begin kneading the dough with your hands.
Step 4

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

Slowly add the warm water while continuing to knead until the dough becomes smooth, homogeneous, and pliable.
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 a firm yet elastic dough that does not stick excessively to your hands.

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

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

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

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

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

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

Knead the dough vigorously for about 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 they are very thin.

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

Cut the dough into your desired shape, such as circles or rectangles, and add your chosen filling.

Cut the dough into your desired shape, 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 fingers or the tines of a fork.

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

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

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

The oil should be hot enough for frying, but ensure it is not smoking.

The oil should be hot enough for frying, but ensure it is not smoking.
Step 15

Deep-fry the pastries for about 2 to 3 minutes on each side, or until they are golden brown and blistered.

Deep-fry the pastries for about 2 to 3 minutes on each side, or until they are golden brown and blistered.
Step 16

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

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

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

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

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