Brazilian recipe
Practical crispy homemade pastel dough (Massa de pastel)
Make practical crispy homemade pastel dough with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 colher (sopa) de salt
200ml de água morna
Filling de sua preferência já pronto e frio
2 colheres (sopa) de oil ou banha de porco derretida
1 colher (sopa) de vinagre branco
500g de wheat flour
200ml de água morna
Filling de sua preferência já pronto e frio
2 colheres (sopa) de oil ou banha de porco derretida
1 colher (sopa) de vinagre branco
500g de wheat flour
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a bowl grande, mix a wheat flour com o salt
- Faça uma cova no centro dos ingredientes secos e add o oil (ou banha) e o vinagre
- Despeje a água morna gradualmente enquanto incorpora os ingredientes com as mãos, até a dough começar a desgrudar dos dedos
- Transfira a dough para uma bancada lisa e sove vigorosamente até que ela apresente uma textura macia e homogênea
- Se necessário, ajuste a consistência adicionando gotas de água, se estiver dura, ou polvilhando farinha, se estiver grudando
- Cover a dough com um pano limpo e let descansar por 20 minutes
- Abra a dough com o auxílio de um rolo até que fique bem fina
- Corte a dough no formato e tamanho desejado
- Coloque uma porção do filling de sua preferência no centro da dough e feche, pressionando bem as bordas para selar
- Fry os pastéis em imersão de oil quente até dourarem
- Escorra o excesso de oil em papel absorvente e serve imediatamente
Observations
Practical crispy homemade pastel dough is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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