Freshly made pastel dough

Components

• 2 tea cups of wheat flour
• One egg
• 1/4 cup of water (tea)
• 1½ tablespoons of oil
• 2 and a half tablespoons of cachaça
• One teaspoon of salt
• wheat flour as needed to dust the countertop

Setup mode

1. In a big bowl, combine the wheat flour and salt. In a separate small bowl, crack the egg and whisk it with a fork to blend the egg white and yolk together.

1. Create a well in the middle of the flour and add the egg, water, oil, and cachaça. Using a fork, begin blending the liquid ingredients into the flour, stirring from the center outward. Once the flour has absorbed the liquids, use your hands to knead the dough thoroughly – initially, the dough may seem a bit dry, but that’s normal. Continue kneading until the mixture is smooth and soft.
2. Use a knife to cut the dough in half for easier handling – store the unopened half in plastic to prevent it from drying out.
3. Move the remaining half of the dough to the work surface, lightly floured – very little flour is needed since the recipe includes oil, which reduces sticking. Using a rolling pin, roll out the dough into a rectangle approximately 40 cm by 20 cm and about 2 mm thick. As you roll the dough, keep turning and rotating it to prevent it from sticking to the surface.
4. Cut a food bag in half and use it to cover the exposed dough. Roll the dough onto itself, creating a rocambole – a technique used by pastry chefs to stop the dough from sticking together. Wrap this roll in another bag, seal it, and refrigerate for at least 2 hours. The remaining dough is crucial to keep the pastries from opening while frying. Repeat the process with the other half of the dough.
5. Once the dough has rested, you can assemble the pastries with your desired filling and fry them. Check out the step-by-step guide for meat pastel and banana pastel.

Almacenamiento

The dough can be kept in the refrigerator for up to two days after being made. During this time, it may darken and become more moist.

Large opening in the cylinder

If you have a pasta roller, you can use it! Split the dough into 4 sections and run each piece through the roller until it creates a thin rectangular sheet (roll the dough up to the 3rd setting on the roller). This makes assembling the pastries much simpler.

Purchase only what is necessary

Store

Recipiente de aço inoxidável / Hercules

Mimo Style stainless steel spatula

Harvesters for gauge / Mimo Style

Dice for mass / Mad