Pastel de FeiraFried Pastry

An open-air market staple.

• 10 large market-style sheets
• Prep 45 mins
• Cook 1 mins
• São Paulo

Pastel de Feira was developed in São Paulo by Japanese immigrants adapting traditional gyoza wrapper techniques to local Brazilian ingredients. The signature thin dough incorporates high-proof sugarcane spirit (cachaça), which inhibits excessive gluten formation while vaporizing instantly in hot oil to produce light micro-blisters (pipocas) across the crisp crust.

Ingredients

• •500 g All-Purpose Wheat Flour — Structural Dough Base
• •10 g Fine Sea Salt — Dough Conditioning
• •30 g Neutral Vegetable Oil — Plasticity Agent
• •20 ml Cachaça (40% ABV) or White Vinegar — Gluten Retardant & Blistering Agent
• •230 ml Warm Water (50°C) — Hydration Liquid
• •400 g Seasoned Beef or Cheese Filling — Interior Core

Method

1. Dissolve the saltDissolve the salt in warm water
2. Sift the flourSift the flour into a bowl, make a well in the center, and add the vegetable oil, cachaça, and warm salted water
3. Knead for 8Knead for 8 to 10 minutes until a smooth, firm dough forms
4. Wrap tightly inWrap tightly in plastic wrap and rest at room temperature for 30 minutes
5. Pass the doughPass the dough through a pasta roller multiple times, gradually reducing the setting down to 1mm thickness
6. Place 40g portionsPlace 40g portions of filling on one half of the dough sheet, keeping the sealing edges dry
7. Fold the doughFold the dough over the filling, press out air pockets, and seal the edges tightly with a crimping wheel or fork tines
8. Fry immediately inFry immediately in oil heated to 190°C
9. Spoon hot oilSpoon hot oil continuously over the top surface to encourage fast steam expansion and micro-blistering
10. Flip once, fryFlip once, fry until golden, and drain vertically on wire racks

Questions