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Brazilian recipe

Homemade Crispy Pastel Dough: A Simple Recipe (Massa de pastel : receita prática)

Learn how to make a perfectly crisp, light, and golden pastel dough at home. With just a few pantry staples, you can achieve a professional thinness ideal for any filling.

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30 min preparation 10 min cooking 6 portions 1806 product views
Homemade Crispy Pastel Dough: A Simple Recipe (Massa de pastel : receita prática)

Ingredients

1 tablespoon salt
200ml warm water
Your choice of pre-prepared, cooled filling
2 tablespoons vegetable oil or melted lard
1 tablespoon white vinegar
500g all-purpose wheat flour

Where to find ingredients

Find all-purpose flour, salt, white vinegar, and vegetable oil at local supermarkets like Naivas, Carrefour, or QuickMart in the baking or staples aisles. Lard can be sourced from local butcher shops (nyama choma spots or neighborhood butchers).

Preparation method

  1. In a large mixing bowl, combine the wheat flour and salt.
  2. Make a well in the center of the dry ingredients and add the oil (or lard) along with the vinegar.
  3. Gradually pour in the warm water while incorporating the ingredients with your hands until the dough begins to pull away from your fingers.
  4. Transfer the dough to a smooth work surface and knead vigorously until it becomes soft and homogeneous.
  5. If necessary, adjust the consistency by adding a few drops of water if too dry, or a light dusting of flour if it is still sticking.
  6. Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
  7. Roll out the dough using a rolling pin until it is very thin.
  8. Cut the dough into your desired shapes and sizes.
  9. Place a portion of your cooled filling in the center and fold, pressing the edges firmly to seal completely.
  10. Deep-fry the pastries in hot oil until they are golden brown.
  11. Drain the excess oil on paper towels and serve immediately.

Observations

This pastel dough is a true staple of Brazilian home cooking, prized for its signature crunch and simplicity. The secret to achieving that authentic, non-greasy texture is kneading the dough thoroughly until it is completely smooth, followed by rolling it out as thinly as possible. Following this method ensures your pastries come out perfectly golden and light every time you fry them.
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Preparation method

Step-by-step images

Step 1

In a large mixing bowl, combine the wheat flour and salt.

In a large mixing bowl, combine the wheat flour and salt.
Step 2

Make a well in the center of the dry ingredients and add the oil (or lard) along with the vinegar.

Make a well in the center of the dry ingredients and add the oil (or lard) along with the vinegar.
Step 3

Gradually pour in the warm water while incorporating the ingredients with your hands until the dough begins to pull away from your fingers.

Gradually pour in the warm water while incorporating the ingredients with your hands until the dough begins to pull away from your fingers.
Step 4

Transfer the dough to a smooth work surface and knead vigorously until it becomes soft and homogeneous.

Transfer the dough to a smooth work surface and knead vigorously until it becomes soft and homogeneous.
Step 5

If necessary, adjust the consistency by adding a few drops of water if too dry, or a light dusting of flour if it is still sticking.

If necessary, adjust the consistency by adding a few drops of water if too dry, or a light dusting of flour if it is still sticking.
Step 6

Cover the dough with a clean kitchen towel and let it rest for 20 minutes.

Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
Step 7

Roll out the dough using a rolling pin until it is very thin.

Roll out the dough using a rolling pin until it is very thin.
Step 8

Cut the dough into your desired shapes and sizes.

Cut the dough into your desired shapes and sizes.
Step 9

Place a portion of your cooled filling in the center and fold, pressing the edges firmly to seal completely.

Place a portion of your cooled filling in the center and fold, pressing the edges firmly to seal completely.
Step 10

Deep-fry the pastries in hot oil until they are golden brown.

Deep-fry the pastries in hot oil until they are golden brown.
Step 11

Drain the excess oil on paper towels and serve immediately.

Drain the excess oil on paper towels and serve immediately.
Final result

Homemade Crispy Pastel Dough: A Simple Recipe (Massa de pastel : receita prática)

Homemade Crispy Pastel Dough: A Simple Recipe (Massa de pastel : receita prática)

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