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Brazilian recipe

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

Bring the authentic taste of Brazil's famous street markets to your kitchen. This simple recipe yields a perfectly crispy dough for delicious, golden-brown pastéis.

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60 min preparation 8 min cooking 50 portions 773 product views
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Ingredients

500g all-purpose wheat flour
2 whole 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 at any local supermarket. Cachaça is a unique Brazilian sugar cane spirit; if unavailable, vodka is a suitable substitute that serves the same purpose in the recipe to ensure the dough remains crispy during frying.

Preparation method

  1. In a large mixing bowl, lightly beat the eggs and combine with the oil, cachaça (or vodka), and salt.
  2. Gradually add the wheat flour, mixing it into the liquid ingredients.
  3. Begin kneading the dough with your hands.
  4. Slowly add the warm water, continuing to knead until the dough becomes smooth, uniform, and pliable.
  5. Be careful not to add all the water at once to avoid making the dough too soft.
  6. The ideal texture is firm but elastic, and it should not stick excessively to your hands.
  7. If the dough feels too tough, add a tiny splash of water.
  8. If it is too soft, add a little extra flour.
  9. Knead the dough for about 10 to 15 minutes to develop the gluten and ensure the proper elasticity.
  10. Divide the dough into smaller portions and roll each out on a lightly floured surface until 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 tightly by pressing with your fingers or the tines of a fork.
  13. Heat vegetable oil in a deep pot over medium-high heat.
  14. The oil should be very hot, but not smoking.
  15. Deep-fry the pastéis for about 2 to 3 minutes on each side, or until they are golden and crispy.
  16. Remove the pastéis with a slotted spoon and drain them on paper towels to absorb any excess oil before serving.

Observations

The 'massa de pastel de feira' is a true icon of Brazilian street food, cherished for its signature crunch and the nostalgic flavor found at traditional open-air stalls.

Making this pastry at home is surprisingly straightforward and delivers exceptional results, perfect for those craving the experience of a fresh, hot pastel at home. Whether for family gatherings or a special snack, this recipe uses simple pantry staples and a clear method to help you master the perfect texture, making it accessible for cooks of all levels.
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Preparation method

Step-by-step images

Step 1

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

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

Gradually add the wheat flour, mixing it into the liquid ingredients.

Gradually add the wheat flour, mixing it into the liquid ingredients.
Step 3

Begin kneading the dough with your hands.

Begin 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

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 ideal texture is firm but elastic, and it should not stick excessively to your hands.

The ideal texture is firm but elastic, and it 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 it is too soft, add a little extra flour.

If it is too soft, add a little extra flour.
Step 9

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

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

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

Divide the dough into smaller portions and roll each out on a lightly floured surface until 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 tightly by pressing with your fingers or the tines of a fork.

Fold the dough 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 pot over medium-high heat.

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

The oil should be very hot, but not smoking.

The oil should be very hot, but not smoking.
Step 15

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

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

Remove the pastéis with a slotted spoon and drain them on paper towels to absorb any excess oil before serving.

Remove the pastéis with a slotted spoon and drain them on paper towels to absorb 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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