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Brazilian recipe

Crispy Homemade Pastel Dough (Massa de pastel)

Master the art of making light and crispy homemade pastel dough. With just a few pantry staples, you can create thin, versatile wrappers perfect for your favorite savory fillings.

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30 min preparation 10 min cooking 6 portions 1321 product views
Crispy Homemade Pastel Dough (Massa de pastel)

Ingredients

1 tbsp salt
200ml warm water
Choice of filling, prepared and chilled
2 tbsp vegetable oil or melted lard
1 tbsp white vinegar
500g all-purpose flour

Where to find ingredients

You can find all-purpose flour, vinegar, and oil in the baking and pantry aisles of local supermarkets. For authentic fillings, visit your local butcher or market stall to source fresh meats and cheeses.

Preparation method

  1. In a large mixing bowl, combine the all-purpose flour with the salt.
  2. Make a well in the center of the dry ingredients and pour in the oil (or lard) and the white vinegar.
  3. Gradually add the warm water while mixing by hand, continuing until the dough begins to pull away from your fingers.
  4. Transfer the dough to a clean, flat surface and knead vigorously until it becomes soft and homogeneous in texture.
  5. If necessary, adjust the consistency by adding a few drops of water if too stiff, or a light dusting of flour if it feels sticky.
  6. Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
  7. Using a rolling pin, roll the dough out until it is very thin.
  8. Cut the dough into your desired shapes and sizes.
  9. Place a portion of your chilled filling in the center of the dough and fold over, pressing the edges firmly to seal.
  10. Deep-fry the pastéis in hot oil until they turn golden brown.
  11. Drain any excess oil on paper towels and serve immediately.

Observations

This pastel dough is a staple of Brazilian street food culture, cherished for its signature crispness and satisfying crunch. The secret to achieving professional results at home lies in kneading the dough until perfectly smooth and rolling it out to a very thin consistency. Following this method ensures golden, bubbly pastries that remain light and free from excess grease when fried.
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Preparation method

Step-by-step images

Step 1

In a large mixing bowl, combine the all-purpose flour with the salt.

In a large mixing bowl, combine the all-purpose flour with the salt.
Step 2

Make a well in the center of the dry ingredients and pour in the oil (or lard) and the white vinegar.

Make a well in the center of the dry ingredients and pour in the oil (or lard) and the white vinegar.
Step 3

Gradually add the warm water while mixing by hand, continuing until the dough begins to pull away from your fingers.

Gradually add the warm water while mixing by hand, continuing until the dough begins to pull away from your fingers.
Step 4

Transfer the dough to a clean, flat surface and knead vigorously until it becomes soft and homogeneous in texture.

Transfer the dough to a clean, flat surface and knead vigorously until it becomes soft and homogeneous in texture.
Step 5

If necessary, adjust the consistency by adding a few drops of water if too stiff, or a light dusting of flour if it feels sticky.

If necessary, adjust the consistency by adding a few drops of water if too stiff, or a light dusting of flour if it feels sticky.
Step 6

Cover the dough with a clean kitchen towel and let it rest for 20 minutes.

Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
Step 7

Using a rolling pin, roll the dough out until it is very thin.

Using a rolling pin, roll the dough out until it is very thin.
Step 8

Cut the dough into your desired shapes and sizes.

Cut the dough into your desired shapes and sizes.
Step 9

Place a portion of your chilled filling in the center of the dough and fold over, pressing the edges firmly to seal.

Place a portion of your chilled filling in the center of the dough and fold over, pressing the edges firmly to seal.
Step 10

Deep-fry the pastéis in hot oil until they turn golden brown.

Deep-fry the pastéis in hot oil until they turn golden brown.
Step 11

Drain any excess oil on paper towels and serve immediately.

Drain any excess oil on paper towels and serve immediately.
Final result

Crispy Homemade Pastel Dough (Massa de pastel)

Crispy Homemade Pastel Dough (Massa de pastel)

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