Brazilian recipe
Crispy Homemade Market-Style Pastry Dough (Massa de pastel de feira)
Recreate the iconic, extra-crispy market-style pastry dough at home. This simple, reliable recipe delivers that classic crunch and texture for the perfect savoury snack.
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Ingredients
500g all-purpose flour
2 large eggs
2 tablespoons vegetable oil
200ml warm water
1 tablespoon cachaça (or vodka)
2 pinches of salt
2 large eggs
2 tablespoons vegetable oil
200ml warm water
1 tablespoon cachaça (or vodka)
2 pinches of salt
Where to find ingredients
You can find all-purpose flour, eggs, and vegetable oil at any local supermarket or general grocer. Cachaça is a specific Brazilian sugar cane spirit; while it is the traditional choice, vodka serves as a suitable substitute to provide the necessary bite and texture to the dough. If you cannot find cachaça in specialty liquor shops, opt for the highest proof vodka available.
Preparation method
- In a large mixing bowl, lightly beat the eggs and whisk in the vegetable oil, cachaça (or vodka), and salt.
- Gradually add the flour into the liquid mixture, stirring until combined.
- Begin kneading the dough using your hands.
- Slowly incorporate the warm water while continuing to knead until the dough becomes smooth, uniform, and pliable.
- Be careful to add the water gradually to avoid making the dough too sticky or soft.
- Aim for a firm yet elastic texture that does not excessively adhere to your hands.
- If the dough feels too stiff, add a tiny splash of water.
- If the dough feels too soft, incorporate a small dusting of additional flour.
- Knead the dough vigorously for 10 to 15 minutes to develop the gluten, which is essential for proper elasticity.
- Divide the dough into smaller portions and roll each one out on a lightly floured surface until extremely thin.
- Cut the dough into your desired shapes, such as circles or rectangles, and add your preferred filling.
- Fold the dough over the filling and seal the edges firmly by pressing with your fingers or the tines of a fork.
- Heat vegetable oil in a deep pan or pot over medium-high heat.
- Ensure the oil is hot enough for frying, but avoid letting it reach the smoking point.
- Deep-fry the pastries for 2 to 3 minutes per side, or until they reach a deep golden brown and are perfectly crispy.
- Remove the pastries with a slotted spoon and drain them on paper towels to absorb excess oil before serving.
Observations
The Massa de pastel de feira is a quintessential Brazilian street food staple, prized for its thin, blistered, and ultra-crispy shell that holds a steaming hot filling. It is the hallmark of the traditional open-air market stalls that define a key part of the country's culinary heritage.
Crafting this dough in your own kitchen is a rewarding process that yields a result far superior to store-bought versions. Whether you are planning a casual gathering or simply craving a freshly fried treat, this method is accessible to cooks of all skill levels. By following this precise technique, you will achieve the professional-grade elasticity and signature crunch that makes these savoury pockets so irresistible.
Crafting this dough in your own kitchen is a rewarding process that yields a result far superior to store-bought versions. Whether you are planning a casual gathering or simply craving a freshly fried treat, this method is accessible to cooks of all skill levels. By following this precise technique, you will achieve the professional-grade elasticity and signature crunch that makes these savoury pockets so irresistible.
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