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Brazilian recipe

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

Master the art of authentic street-style pastel dough at home. This straightforward recipe uses simple pantry staples to achieve that signature golden, crispy finish perfect for any occasion.

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60 min preparation 8 min cooking 50 portions 722 product views
Homemade Crispy Street-Style Pastel Dough (Massa de pastel de feira e)

Ingredients

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

Where to find ingredients

All-purpose flour, vegetable oil, and eggs can be found at local supermarkets like NTUC FairPrice or Cold Storage. Cachaça may be sourced from specialized liquor stores or selected premium spirit retailers. As a substitute, high-proof vodka is readily available at any supermarket alcohol aisle.

Preparation method

  1. In a large mixing bowl, lightly beat the eggs and whisk in the vegetable oil, the cachaça or vodka, and the salt.
  2. Gradually add the flour to the liquid mixture, incorporating it slowly.
  3. Begin kneading the mixture with your hands to combine the ingredients.
  4. Slowly add the warm water, continuing to knead until the dough becomes smooth, uniform, and pliable.
  5. Take care not to add too much water at once to avoid a sticky consistency.
  6. The target texture is a firm yet elastic dough that does not cling excessively to your hands.
  7. If the dough feels too stiff, add a tiny drizzle of water to adjust.
  8. If it feels too soft, incorporate a little more flour until the correct consistency is reached.
  9. Knead the dough vigorously for about 10 to 15 minutes to develop the gluten and ensure proper elasticity.
  10. Divide the dough into smaller portions and roll each out on a lightly floured surface until very thin.
  11. Cut the rolled dough into your desired shapes, such as circles or rectangles, and prepare to fill.
  12. Fold the dough over your preferred filling and seal the edges tightly by pressing with your fingertips or the tines of a fork.
  13. Heat vegetable oil in a deep pan or pot over medium-high heat.
  14. Ensure the oil is sufficiently hot for frying without reaching the point of smoking.
  15. Deep-fry the pastéis for about 2 to 3 minutes per side, or until they turn golden brown and develop a crispy texture.
  16. Remove the pastéis with a slotted spoon and drain on paper towels to remove excess oil before serving.

Observations

The street-style pastel dough is a hallmark of Brazilian culinary culture, revered for its signature crispness and distinct flavor that instantly transports one to the bustling traditional market stalls.

Crafting this dough at home is remarkably accessible and yields impressive results, making it the perfect project for anyone wanting to recreate the experience of enjoying a fresh, piping-hot pastel. Whether you are hosting a casual gathering or simply looking for an elevated homemade snack, this recipe offers a foolproof method suitable for all skill levels in the kitchen.
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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 vegetable oil, the cachaça or vodka, and the salt.

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

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

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

Begin kneading the mixture with your hands to combine the ingredients.

Begin kneading the mixture with your hands to combine the ingredients.
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 not to add too much water at once to avoid a sticky consistency.

Take care not to add too much water at once to avoid a sticky consistency.
Step 6

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

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

If the dough feels too stiff, add a tiny drizzle of water to adjust.

If the dough feels too stiff, add a tiny drizzle of water to adjust.
Step 8

If it feels too soft, incorporate a little more flour until the correct consistency is reached.

If it feels too soft, incorporate a little more flour until the correct consistency is reached.
Step 9

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

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

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

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

Cut the rolled dough into your desired shapes, such as circles or rectangles, and prepare to fill.

Cut the rolled dough into your desired shapes, such as circles or rectangles, and prepare to fill.
Step 12

Fold the dough over your preferred filling and seal the edges tightly by pressing with your fingertips or the tines of a fork.

Fold the dough over your preferred filling and seal the edges tightly by pressing with your fingertips or the tines of a fork.
Step 13

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

Heat vegetable oil in a deep pan or pot over medium-high heat.
Step 14

Ensure the oil is sufficiently hot for frying without reaching the point of smoking.

Ensure the oil is sufficiently hot for frying without reaching the point of smoking.
Step 15

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

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

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

Remove the pastéis with a slotted spoon and drain 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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