This pastry recipe is a combination of tips from trade fresh food, street pastries and food teachers from Senac and Anhembi Morumbi. The quantities listed are sufficient for 15 large “Pastéis”. A note about naming. Some call “pastel” an “empanada” and other “pastries”, but I will keep the original as those translations are not accurate.
AVISO This post was automatically translated via software and poorly reviewed by me. Make adjustments as you feel are needed and it it goes wrong, not my fault lol
- 3 cups wheat flour
- 1 cup and a half water (400 ml)
- 2 tablespoons (soup) of oil (optional)
- 1 tablespoon salt
- 1 dose of Brazilian cachaça or vodka (50 ml)
- Mix flour and salt
- Open a hole in the middle of the flour and add water gradually.
- If you want a softer dough, add the oil spoons
- Add the cachaça and continue mixing the dough well
- Knead the dough on a smooth surface, sprinkled with flour, until it is homogeneous and it stops sticking to the hands
- Let the dough rest for 15 minutes covered with damp cloth or plastic film
- Open the dough with the help of cylinders
- Cut the dough already opened with a knife up to 30 cm high and 10 cm wide, to be the size of a fair pastel
- Fill the dough, taking up a maximum of half the space, fold the dough and close the edges with the help of a fork
- Heat oil to 190C (374F) before frying
- During frying, turn the crayons several times, until golden
- Remove the “pastéis” (plural of “pastel”) from the skillet and place them on a platter with paper towel.
Adapted from https://paladar.estadao.com.br/receitas/receita-de-massa-de-pastel-de-feira,10000012663 and http://www.pavioli.com.br/receitas/dicas-preciosas-para-preparar-pasteis