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Brazilian recipe

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

Recreate the iconic, extra-crispy Brazilian street-market pastel dough at home. A simple, foolproof recipe using pantry staples for a perfect crunch.

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60 min preparation 8 min cooking 50 portions 203 product views
Homemade Crispy Street-Style Pastel Dough (Massa de pastel de feira e)

Ingredients

500g all-purpose flour
2 whole 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 in any local supermarket or neighborhood grocery store. For the cachaça, check the international spirits aisle at larger supermarkets or specialty liquor stores; vodka is a standard substitute available at any liquor shop.

Preparation method

  1. In a large mixing bowl, lightly beat the eggs and whisk in the oil, cachaça (or vodka), and salt.
  2. Gradually add the flour into the liquid mixture, incorporating it slowly.
  3. Begin kneading the dough with your hands.
  4. Slowly add the warm water, continuing to knead until the dough becomes smooth, homogeneous, and pliable.
  5. Avoid adding all the water at once to ensure the dough does not become too soft.
  6. The ideal texture is firm but elastic, with a non-sticky finish.
  7. If the dough feels too tough, add a tiny drizzle of water.
  8. If the dough is too soft or sticky, incorporate a dusting of extra flour.
  9. Knead the dough for about 10 to 15 minutes to develop the gluten and ensure the perfect elastic texture.
  10. Divide the dough into smaller portions and roll each one out on a lightly floured surface until they are very thin.
  11. Cut the rolled dough into your preferred shapes (circles or rectangles) and add your chosen fillings.
  12. Fold the dough over the filling and seal the edges firmly by pressing with your fingers or the tines of a fork.
  13. Heat vegetable oil in a deep pan over medium-high heat.
  14. Ensure the oil is hot, but prevent it from reaching the smoking point.
  15. Deep-fry the pastéis for about 2 to 3 minutes per side, or until they turn golden brown and crispy.
  16. Remove the pastéis with a slotted spoon and drain them on paper towels to remove excess oil before serving.

Observations

The Brazilian pastel dough is a culinary institution, celebrated for its signature bubbles and distinctively crispy texture that defines every street-market stall experience.

Making this dough from scratch is surprisingly straightforward and yields professional-level results. Whether you are hosting a casual gathering or simply craving that classic, golden, and flaky treat, this recipe offers a foolproof method to achieve the perfect consistency. With accessible ingredients and a reliable technique, you can easily master the art of making these crispy pockets at home.
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Preparation method

Step-by-step images

Step 1

In a large mixing bowl, lightly beat the eggs and whisk in the oil, cachaça (or vodka), and salt.

In a large mixing bowl, lightly beat the eggs and whisk in the oil, cachaça (or vodka), and salt.
Step 2

Gradually add the flour into the liquid mixture, incorporating it slowly.

Gradually add the flour into the liquid mixture, incorporating it slowly.
Step 3

Begin kneading the dough with your hands.

Begin kneading the dough with your hands.
Step 4

Slowly add the warm water, continuing to knead until the dough becomes smooth, homogeneous, and pliable.

Slowly add the warm water, continuing to knead until the dough becomes smooth, homogeneous, and pliable.
Step 5

Avoid adding all the water at once to ensure the dough does not become too soft.

Avoid adding all the water at once to ensure the dough does not become too soft.
Step 6

The ideal texture is firm but elastic, with a non-sticky finish.

The ideal texture is firm but elastic, with a non-sticky finish.
Step 7

If the dough feels too tough, add a tiny drizzle of water.

If the dough feels too tough, add a tiny drizzle of water.
Step 8

If the dough is too soft or sticky, incorporate a dusting of extra flour.

If the dough is too soft or sticky, incorporate a dusting of extra flour.
Step 9

Knead the dough for about 10 to 15 minutes to develop the gluten and ensure the perfect elastic texture.

Knead the dough for about 10 to 15 minutes to develop the gluten and ensure the perfect elastic texture.
Step 10

Divide the dough into smaller portions and roll each one out on a lightly floured surface until they are very thin.

Divide the dough into smaller portions and roll each one out on a lightly floured surface until they are very thin.
Step 11

Cut the rolled dough into your preferred shapes (circles or rectangles) and add your chosen fillings.

Cut the rolled dough into your preferred shapes (circles or rectangles) and add your chosen fillings.
Step 12

Fold the dough over the filling and seal the edges firmly by pressing with your fingers or the tines of a fork.

Fold the dough over the filling and seal the edges firmly by pressing with your fingers or the tines of 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

Ensure the oil is hot, but prevent it from reaching the smoking point.

Ensure the oil is hot, but prevent it from reaching the smoking point.
Step 15

Deep-fry the pastéis for about 2 to 3 minutes per side, or until they turn golden brown and crispy.

Deep-fry the pastéis for about 2 to 3 minutes per side, or until they turn golden brown and crispy.
Step 16

Remove the pastéis with a slotted spoon and drain them on paper towels to remove excess oil before serving.

Remove the pastéis with a slotted spoon and drain them on paper towels to remove excess oil before serving.
Final result

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

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

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