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Brazilian recipe

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

Learn how to make authentic, crispy street-style pastry dough at home. This simple recipe uses pantry staples to create the perfect golden, crunchy shell.

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60 min preparation 8 min cooking 50 portions 167 product views
Homemade Crispy Street-Style Pastry Dough (Massa de pastel de feira)

Ingredients

500 g all-purpose wheat flour
2 whole eggs
2 tablespoons vegetable oil
200 ml warm water
1 tablespoon cachaça or vodka
2 pinches of salt

Where to find ingredients

All-purpose wheat flour, eggs, oil, and salt are available at any local supermarket. For the spirit, cachaça is the traditional ingredient, though vodka serves as a suitable substitute to keep the dough light and crispy.

Preparation method

  1. In a large bowl, lightly beat the eggs and mix with the oil, cachaça (or vodka), and salt
  2. Add the wheat flour little by little, incorporating it into the liquid mixture
  3. Begin to knead the dough with your hands
  4. Gradually add the warm water, continuing to knead until you obtain a smooth, homogeneous, and pliable dough
  5. Avoid adding too much water at once so as not to make the dough too soft
  6. The ideal texture is a firm yet elastic dough that does not stick excessively to your hands
  7. If it is too hard, add a splash of water
  8. If it is too soft, add a little more flour
  9. Knead the dough for about 10 to 15 minutes to develop the gluten and ensure elasticity
  10. Divide the dough into smaller portions and roll each one out with a rolling pin on a lightly floured surface until very thin
  11. Cut the dough into the desired shape (circles or rectangles) and fill as desired
  12. Fold the dough over the filling and seal the edges well by pressing with your fingers or using a fork
  13. Heat vegetable oil in a deep pan over medium-high heat
  14. The oil should be very hot, but not smoking
  15. Deep-fry the pastries for about 2 to 3 minutes on each side, or until they are golden and crispy
  16. Remove the pastries with a slotted spoon and place them on paper towels to absorb excess oil before serving

Observations

The street-style pastry dough is a cornerstone of Brazilian cuisine, celebrated for its signature crunch and savory flavor that perfectly evokes the experience of visiting a traditional local market stall.

Preparing this dough at home is surprisingly simple and delivers an incredible result, perfect for those looking to recreate the taste of fresh, piping-hot pastries for family gatherings or special snacks. With accessible ingredients and a straightforward method, this recipe is suitable for cooks of all skill levels.
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Preparation method

Step-by-step images

Step 1

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

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

Add the wheat flour little by little, incorporating it into the liquid mixture

Add the wheat flour little by little, incorporating it into the liquid mixture
Step 3

Begin to knead the dough with your hands

Begin to knead the dough with your hands
Step 4

Gradually add the warm water, continuing to knead until you obtain a smooth, homogeneous, and pliable dough

Gradually add the warm water, continuing to knead until you obtain a smooth, homogeneous, and pliable dough
Step 5

Avoid adding too much water at once so as not to make the dough too soft

Avoid adding too much water at once so as not to make the dough too soft
Step 6

The ideal texture is a firm yet elastic dough that does not stick excessively to your hands

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

If it is too hard, add a splash of water

If it is too hard, add a splash of water
Step 8

If it is too soft, add a little more flour

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

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

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

Divide the dough into smaller portions and roll each one out with a rolling pin on a lightly floured surface until very thin

Divide the dough into smaller portions and roll each one out with a rolling pin on a lightly floured surface until very thin
Step 11

Cut the dough into the desired shape (circles or rectangles) and fill as desired

Cut the dough into the desired shape (circles or rectangles) and fill as desired
Step 12

Fold the dough over the filling and seal the edges well by pressing with your fingers or using a fork

Fold the dough over the filling and seal the edges well by pressing with your fingers or using a fork
Step 13

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

Heat vegetable oil in a deep pan 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 pastries for about 2 to 3 minutes on each side, or until they are golden and crispy

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

Remove the pastries with a slotted spoon and place them on paper towels to absorb excess oil before serving

Remove the pastries with a slotted spoon and place them on paper towels to absorb 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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