Brazilian recipe
Crispy Homemade Market-Style Pastry Dough (Massa de pastel de feira)
Recreate the iconic crispy texture of Brazilian street-stall pastries right in your kitchen with this simple, foolproof dough recipe.
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Ingredients
500g all-purpose flour
2 large eggs
2 tablespoons vegetable oil
200ml lukewarm water
1 tablespoon cachaça or vodka
2 pinches of salt
2 large eggs
2 tablespoons vegetable oil
200ml lukewarm 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 local supermarkets or neighbourhood open-air markets. Cachaça is a unique Brazilian spirit; if unavailable, vodka acts as a reliable substitute to provide the necessary alcohol content that helps keep the dough crispy during frying.
Preparation method
- In a large mixing bowl, lightly beat the eggs and whisk them together with the vegetable oil, cachaça (or vodka), and salt.
- Gradually add the all-purpose flour, incorporating it into the wet ingredients.
- Begin kneading the mixture with your hands.
- Slowly add the lukewarm water, continuing to knead until the dough becomes smooth, uniform, and pliable.
- Be careful not to add all the water at once to avoid making the dough too soft.
- Aim for a firm yet elastic texture that does not stick excessively to your hands.
- If the dough feels too stiff, add a small splash of water.
- If it feels too soft, sprinkle in a little more flour as needed.
- Knead the dough for about 10 to 15 minutes to develop the gluten and ensure the proper elasticity.
- Divide the dough into smaller portions and roll each one out on a lightly floured surface until it is very thin.
- Cut the dough into your desired shapes (rectangles or circles) and add your chosen fillings.
- Fold the pastry over the filling and seal the edges tightly by pressing with your fingertips or the tines of a fork.
- Heat vegetable oil in a deep pot over medium-high heat.
- Ensure the oil is hot, but not smoking.
- Deep-fry the pastries for about 2 to 3 minutes per side, or until they turn golden and crispy.
- Remove the pastries with a slotted spoon and drain on paper towels to absorb excess oil before serving.
Observations
The 'massa de pastel de feira' is a true icon of Brazilian street food, celebrated for its trademark crunch and the nostalgic flavor found at traditional open-air market stalls.
Making this pastry dough at home is far more approachable than many realize, yielding impressive results that perfectly mimic the experience of biting into a fresh, piping-hot pastel. Whether you are hosting a gathering or simply craving a satisfying snack, this recipe requires only basic pantry staples and follows a straightforward method suitable for home cooks of all skill levels.
Making this pastry dough at home is far more approachable than many realize, yielding impressive results that perfectly mimic the experience of biting into a fresh, piping-hot pastel. Whether you are hosting a gathering or simply craving a satisfying snack, this recipe requires only basic pantry staples and follows a straightforward method suitable for home cooks of all skill levels.
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