Brazilian recipe
Crispy Homemade Pastel Dough (Massa de pastel)
Learn how to make a dry, crispy 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
Filling of your choice, already prepared and cold
2 tablespoons oil or melted pork lard
1 tablespoon white vinegar
500 g wheat flour
200 ml warm water
Filling of your choice, already prepared and 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 baking aisle for the flour, salt, vinegar and oil, and in the refrigerated section for the filling. If you do not have lard, use oil as the substitute.
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 vinegar
- Pour in the warm water gradually while working the ingredients 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 feels soft and even
- 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 the dough out 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, pressing the edges well 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, much loved for its crisp texture and how easy it is to make at home. The secret to a professional result is to knead the dough well until smooth, then roll it out with a rolling pin until it is very thin. This method gives you golden pastries without excess oil when fried.
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