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Brazilian recipe

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

Master the art of authentic street-style pastry dough at home. This simple recipe uses pantry staples to achieve that iconic, golden, and crispy finish for your favorite fillings.

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60 min preparation 8 min cooking 50 portions 691 product views
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Ingredients

500g all-purpose wheat 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 at any local supermarket or general grocery store. Cachaça is a traditional Brazilian distilled spirit; if unavailable, vodka serves as an excellent substitute to ensure the dough remains crispy during the frying process.

Preparation method

  1. In a large mixing bowl, lightly whisk the eggs and combine with the oil, cachaça (or vodka), and salt.
  2. Gradually fold in the flour, incorporating it into the liquid mixture.
  3. Begin kneading the dough using your hands.
  4. Slowly add the warm water, continuing to knead until the dough becomes smooth, uniform, and pliable.
  5. Take care to add the water gradually to prevent the dough from becoming too soft.
  6. The target consistency is a firm yet elastic dough that does not stick excessively to your hands.
  7. If the dough feels too stiff, incorporate a tiny splash of additional water.
  8. If the mixture is too soft, adjust the texture by adding a light dusting of flour.
  9. Knead the dough vigorously for about 10 to 15 minutes to fully develop the gluten and ensure perfect elasticity.
  10. Divide the dough into smaller portions and roll each out thin on a lightly floured surface.
  11. Cut the sheets into your preferred shapes (circles or rectangles) and add your desired fillings.
  12. Fold the pastry over the filling and seal the edges firmly, either by pressing with your fingertips or using a fork.
  13. Heat a generous amount of vegetable oil in a deep pot or fryer over medium-high heat.
  14. Ensure the oil is hot enough to fry immediately without reaching a smoking point.
  15. Deep-fry the pastries for 2 to 3 minutes per side, or until they reach a deep golden brown and crispy texture.
  16. Remove the pastries using a slotted spoon and drain on paper towels to remove any excess oil before serving.

Observations

The street-style pastry dough is a cornerstone of Brazilian food culture, celebrated for its signature crunch and the nostalgic aroma found at open-air market stalls across the country.

Crafting this dough in your own kitchen is surprisingly straightforward and delivers exceptional results. Whether you are hosting a casual gathering, a family get-together, or simply craving a freshly fried treat, this method captures the essence of that warm, market-fresh experience. With minimal ingredients and a clear, guided process, this recipe is accessible to cooks of every level.
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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 fold in the flour, incorporating it into the liquid mixture.

Gradually fold in the flour, incorporating it into the liquid mixture.
Step 3

Begin kneading the dough using your hands.

Begin kneading the dough using 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

Take care to add the water gradually to prevent the dough from becoming too soft.

Take care to add the water gradually to prevent the dough from becoming too soft.
Step 6

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

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

If the dough feels too stiff, incorporate a tiny splash of additional water.

If the dough feels too stiff, incorporate a tiny splash of additional water.
Step 8

If the mixture is too soft, adjust the texture by adding a light dusting of flour.

If the mixture is too soft, adjust the texture by adding a light dusting of flour.
Step 9

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

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

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

Divide the dough into smaller portions and roll each out thin on a lightly floured surface.
Step 11

Cut the sheets into your preferred shapes (circles or rectangles) and add your desired fillings.

Cut the sheets into your preferred shapes (circles or rectangles) and add your desired fillings.
Step 12

Fold the pastry over the filling and seal the edges firmly, either by pressing with your fingertips or using a fork.

Fold the pastry over the filling and seal the edges firmly, either by pressing with your fingertips or using a fork.
Step 13

Heat a generous amount of vegetable oil in a deep pot or fryer over medium-high heat.

Heat a generous amount of vegetable oil in a deep pot or fryer over medium-high heat.
Step 14

Ensure the oil is hot enough to fry immediately without reaching a smoking point.

Ensure the oil is hot enough to fry immediately without reaching a smoking point.
Step 15

Deep-fry the pastries for 2 to 3 minutes per side, or until they reach a deep golden brown and crispy texture.

Deep-fry the pastries for 2 to 3 minutes per side, or until they reach a deep golden brown and crispy texture.
Step 16

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

Remove the pastries using a slotted spoon and drain on paper towels to remove 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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