Brazilian recipe
Crispy Homemade Brazilian Pastel Dough (Massa de Pastel)
Master the art of making a perfectly thin and crispy homemade pastel dough. This simple, reliable recipe gives you the ideal base for all your favorite fillings.
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Ingredients
1 tablespoon salt
200ml warm water
Filling of your choice, pre-cooked and cooled
2 tablespoons vegetable oil or melted lard
1 tablespoon white vinegar
500g all-purpose flour
200ml warm water
Filling of your choice, pre-cooked and cooled
2 tablespoons vegetable oil or melted lard
1 tablespoon white vinegar
500g all-purpose flour
Where to find ingredients
You can find all these pantry staples at any standard local grocery store. For the white vinegar, any distilled white vinegar found in the baking or condiment aisle will work perfectly. If you want to use lard, it is usually available in the refrigerated meat section or sometimes in the ethnic food aisle of larger supermarkets. If you are near a Latin American market, they often carry high-quality, pre-made pastry doughs, but using this scratch recipe will give you a superior, authentic crunch.
Preparation method
- In a large mixing bowl, combine the flour and salt
- Make a well in the center of the dry ingredients and pour in the oil (or lard) and vinegar
- Gradually add the warm water while mixing by hand, working until the dough starts to pull away from your fingers
- Move the dough to a clean, flat surface and knead vigorously until it becomes soft, smooth, and elastic
- If the dough feels too tough, add a few drops of water; if it feels too sticky, lightly dust it with more flour until you reach the right consistency
- Cover the dough with a clean kitchen towel and let it rest for 20 minutes
- Use a rolling pin to roll the dough out until it is very thin
- Cut the dough into your desired shapes and sizes
- Place a spoonful of your chosen filling in the center and fold over, pressing the edges firmly with a fork to seal
- Deep-fry the pastéis in hot oil until they turn a perfect golden brown
- Drain the excess oil on paper towels and serve while hot
Observations
This pastel dough is a true icon of Brazilian street food culture, beloved for its signature crispy texture and satisfying snap. The secret to achieving that professional finish at home lies in kneading the dough until it’s perfectly smooth and rolling it out to a paper-thin consistency. This method ensures your pastéis come out beautifully golden and crisp, without absorbing excess oil during frying.
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