Brazilian recipe
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira e)
Master the art of authentic street-style pastry dough at home. This simple, reliable recipe delivers that signature crunch and flaky texture you love.
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Ingredients
500g all-purpose flour
2 large eggs
2 tablespoons vegetable oil
200ml warm water (approx. 1 cup)
1 tablespoon cachaça or vodka
2 pinches of salt
2 large eggs
2 tablespoons vegetable oil
200ml warm water (approx. 1 cup)
1 tablespoon cachaça or vodka
2 pinches of salt
Where to find ingredients
Find all-purpose flour and vegetable oil in the baking or staples aisle of any local supermarket. Cachaça is a specific Brazilian sugar cane spirit, often available in international spirit shops; vodka serves as a suitable substitute in this dough recipe to help achieve the desired crispiness.
Preparation method
- In a large mixing bowl, lightly beat the eggs and whisk in the vegetable oil, cachaça (or vodka), and salt.
- Gradually add the flour to the liquid mixture, mixing as you go.
- Begin kneading the dough thoroughly with your hands.
- Slowly add the warm water while continuing to knead until you reach a smooth, pliable consistency.
- Take care not to pour all the water in at once to avoid a sticky dough.
- The target texture is firm yet elastic, ensuring it does not cling excessively to your hands.
- If the dough feels too tough, incorporate a tiny splash of additional water.
- If the dough feels too soft, sprinkle in a little extra flour.
- Knead the dough vigorously for 10 to 15 minutes to develop the gluten and ensure perfect elasticity.
- Divide the dough into smaller portions and roll each out thin on a lightly floured work surface using a rolling pin.
- Cut the dough into your desired shapes, such as circles or rectangles, and add your favorite filling.
- Fold the pastry over the filling and firmly seal the edges by pressing with your fingers or the tines of a fork.
- Heat vegetable oil in a deep heavy-bottomed pot over medium-high heat.
- Ensure the oil is hot, but not smoking.
- Deep-fry the pastries for 2 to 3 minutes on each side until they are golden brown and perfectly crispy.
- Remove the pastries using a slotted spoon and drain on paper towels to absorb excess oil before serving.
Observations
The Brazilian street-style pastry dough, known as 'massa de pastel', is a culinary icon cherished for its distinctively thin, crispy shell and nostalgic flavor that transports you straight to the bustling outdoor markets. Making this dough from scratch at home is surprisingly straightforward and guarantees a result that rivals your favorite market stall, making it a perfect choice for casual get-togethers or a special homemade treat. Using basic pantry staples and a simple technique, this recipe is accessible for home cooks of any experience level looking to recreate that iconic hot-and-fresh snack.
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