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Brazilian recipe

Crispy Street Market Pastel Dough (Massa de pastel de feira)

Learn how to make authentic Brazilian street market pastel dough at home. A simple recipe with pantry staples for perfectly crispy, golden pastries.

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60 min preparation 8 min cooking 50 portions 204 product views
Crispy Street Market Pastel 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 ingredients are available at standard grocery stores and supermarkets. Cachaça is a traditional sugarcane spirit, but vodka serves as an excellent substitute to provide the necessary crispiness.

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 gradually, incorporating it into the liquid mixture.
  3. Start kneading the dough with your hands.
  4. Little by little, add the warm water while continuing to knead until you obtain a smooth, homogeneous, and pliable dough.
  5. Avoid adding too much water at once to prevent the dough from becoming too soft.
  6. The ideal texture is a firm yet elastic dough that does not excessively stick to your hands.
  7. If it gets 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 portion out with a rolling pin on a lightly floured surface until they are very thin.
  11. Cut the dough into your desired shape (circles or rectangles) and fill as you like.
  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 pastéis for about 2 to 3 minutes on each side, or until they are golden brown and crispy.
  16. Remove the pastéis with a slotted spoon and place them on paper towels to absorb excess oil before serving.

Observations

The 'pastel de feira' dough is a true icon of Brazilian street food, cherished for its signature crunch and the nostalgic flavor reminiscent of traditional open-air market stalls.

Making this dough from scratch is easier than it seems and yields an impressive result. It is the perfect choice for anyone looking to recreate the experience of eating a fresh, piping-hot pastel at home, whether for parties, family gatherings, or a special snack. 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 gradually, incorporating it into the liquid mixture.

Add the wheat flour gradually, incorporating it into the liquid mixture.
Step 3

Start kneading the dough with your hands.

Start kneading the dough with your hands.
Step 4

Little by little, add the warm water while continuing to knead until you obtain a smooth, homogeneous, and pliable dough.

Little by little, add the warm water while continuing to knead until you obtain a smooth, homogeneous, and pliable dough.
Step 5

Avoid adding too much water at once to prevent the dough from becoming too soft.

Avoid adding too much water at once to prevent the dough from becoming too soft.
Step 6

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

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

If it gets too hard, add a splash of water.

If it gets 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 portion out with a rolling pin on a lightly floured surface until they are very thin.

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

Cut the dough into your desired shape (circles or rectangles) and fill as you like.

Cut the dough into your desired shape (circles or rectangles) and fill as you like.
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 pastéis for about 2 to 3 minutes on each side, or until they are golden brown and crispy.

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

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

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

Crispy Street Market Pastel Dough (Massa de pastel de feira)

Crispy Street Market Pastel Dough (Massa de pastel de feira)

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