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.
- 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