Brazilian recipe
Crispy Homemade Pastel Dough (Massa de pastel)
Learn how to make a dry, crisp homemade pastel dough. With just a few ingredients, you get a thin, versatile dough for all kinds of fillings.
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Ingredients
1 tablespoon salt
200 ml warm water
Ready-made filling of your choice, already cold
2 tablespoons oil or melted pork lard
1 tablespoon white vinegar
500 g wheat flour
200 ml warm water
Ready-made filling of your choice, already cold
2 tablespoons oil or melted pork lard
1 tablespoon white vinegar
500 g wheat flour
Where to find ingredients
Find the ingredients in the flour aisle, baking section, and oil shelf of local supermarkets or neighbourhood grocery stores. For the filling, use a ready-cooked, chilled filling from the deli or prepared-foods section; if needed, a neutral vegetable oil can be used as a substitute for lard.
Preparation method
- In a large bowl, mix the wheat flour with the salt
- Make a well in the centre of the dry ingredients and add the oil (or lard) and the vinegar
- Pour in the warm water gradually while working the ingredients in with your hands, until the dough starts to come away from your fingers
- Transfer the dough to a smooth work surface and knead vigorously until it has a soft, even texture
- If needed, adjust the texture by adding a few drops of water if it is too firm, or dusting with flour if it is sticking
- Cover the dough with a clean cloth and let it rest for 20 minutes
- Roll out the dough with a rolling pin until it is very thin
- Cut the dough into the desired shape and size
- Place a portion of your chosen filling in the centre of the dough and close it, pressing the edges firmly to seal
- Deep-fry the pastries in hot oil until golden
- Drain off the excess oil on paper towels and serve immediately
Observations
This pastel dough is a classic of Brazilian cooking, loved for its crisp texture and how easy it is to make at home. The key to a professional result is to knead the dough well until it becomes smooth, then roll it out with a rolling pin until it is very thin. This preparation yields golden pastries without excess oil after frying.
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