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Brazilian recipe

Homemade Crispy Pastel Dough (Massa de pastel de feira)

Make authentic pastel dough at home with simple ingredients and a crisp result that is perfect for any filling or occasion.

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60 min preparation 8 min cooking 50 portions 666 product views
Homemade Crispy Pastel Dough (Massa de pastel de feira)

Ingredients

500 g plain wheat flour
2 whole eggs
2 tablespoons vegetable oil
200 ml warm water (about 1 cup)
1 tablespoon cachaça or vodka
2 pinches of salt

Where to find ingredients

Look for the flour, eggs, oil, salt and vodka in any supermarket. Cachaça may be harder to find in Zimbabwe, so use vodka as the listed substitute if needed.

Preparation method

  1. In a large bowl, beat the eggs lightly and mix with the oil, the cachaça (or vodka) and the salt
  2. Add the wheat flour little by little, incorporating it into the liquid mixture
  3. Start kneading the dough with your hands
  4. Gradually add the warm water, continuing to knead until you have a smooth, homogeneous and pliable dough
  5. Avoid adding too much water at once so the dough does not become too soft
  6. The ideal texture is firm but elastic, and it should not stick excessively to your hands
  7. If it becomes too stiff, 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 very thin
  11. Cut the dough into the desired shape (circles or rectangles) and fill as desired
  12. Fold the dough over the filling and seal the edges well, 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 heavily
  15. Deep-fry the pastéis for about 2 to 3 minutes on each side, or until golden and crispy
  16. Remove the pastéis with a slotted spoon and place them on paper towels to absorb the excess fat before serving

Observations

Massa de pastel de feira is a classic of Brazilian cooking, prized for its unmistakable crunch and the flavour associated with the traditional pastel stalls.

Making this dough at home is easier than it sounds and delivers a surprising result, ideal for anyone who wants to recreate the experience of eating a fresh, hot pastel, whether for parties, family get-togethers or a special snack. With accessible ingredients and a straightforward method, this recipe is perfect for all skill levels in the kitchen.
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Preparation method

Step-by-step images

Step 1

In a large bowl, beat the eggs lightly and mix with the oil, the cachaça (or vodka) and the salt

In a large bowl, beat the eggs lightly and mix with the oil, the cachaça (or vodka) and the salt
Step 2

Add the wheat flour little by little, incorporating it into the liquid mixture

Add the wheat flour little by little, incorporating it into the liquid mixture
Step 3

Start kneading the dough with your hands

Start kneading the dough with your hands
Step 4

Gradually add the warm water, continuing to knead until you have a smooth, homogeneous and pliable dough

Gradually add the warm water, continuing to knead until you have a smooth, homogeneous and pliable dough
Step 5

Avoid adding too much water at once so the dough does not become too soft

Avoid adding too much water at once so the dough does not become too soft
Step 6

The ideal texture is firm but elastic, and it should not stick excessively to your hands

The ideal texture is firm but elastic, and it should not stick excessively to your hands
Step 7

If it becomes too stiff, add a splash of water

If it becomes too stiff, 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 very thin

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

Cut the dough into the desired shape (circles or rectangles) and fill as desired

Cut the dough into the desired shape (circles or rectangles) and fill as desired
Step 12

Fold the dough over the filling and seal the edges well, pressing with your fingers or using a fork

Fold the dough over the filling and seal the edges well, 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 heavily

The oil should be very hot, but not smoking heavily
Step 15

Deep-fry the pastéis for about 2 to 3 minutes on each side, or until golden and crispy

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

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

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

Homemade Crispy Pastel Dough (Massa de pastel de feira)

Homemade Crispy Pastel Dough (Massa de pastel de feira)

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