Pastel fair dough2018-09-04
- Yield: 15
- Servings: 15
- Prep Time: 45m
- Cook Time: 15m
- Ready In: 60m
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Pastel fair dough
Dough Pastel is a recipe for making dough for pastel that you normally find at bars or at fairs. Change the recipe slightly but very important.
- 3 cups of flour, one of which is used during the mixing.
- 1 medium glass of water 400ml
- 2 spoons of oil
- 1 tablespoon of salt
- 50 ml of Cachaça
Mix well 2 glass of flour with the salt.
Open a hole in the middle of the flour and slowly pour the water and oil into the flour with your hands in a bowl or on a flat table.
Add the cachaça and continue mixing the mixture well.
Work the dough on a smooth surface, sprinkled with flour, until it is homogeneous and stop sticking in your hands.
Leave the dough to rest for 15 minutes covered with a damp cloth or cling film.
Open the dough with the help of a pasta machine - it's easier - up to the thinnest thickness that can be obtained, without breaking the dough; if you don't have a car, even a rolling pin is fine.
Cut the dough already open with a knife 30 cm by 10 cm, to have the size of a fairground pastel.
put the filling, occupying half the space, on the dough and close the edges with the help of a fork.
After assembling the pastels, fry them in hot oil as soon as possible.