Freshly made pastel dough

Components

• 2 cups of wheat flour (tea measure)
• One egg
• 1/4 cup of water (tea)
• 1 1/2 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 smaller bowl, crack the egg and whisk it with a fork to blend the egg white and yolk.

1. Create a well in the middle of the flour and add the egg, water, oil, and cachaça. Using a fork, begin combining the liquid ingredients with 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 this is normal. Knead until the dough becomes smooth and soft.
2. Using a knife, slice the dough in half to make it easier to open – keep the unopened half wrapped in plastic to prevent it from drying out.
3. Place the remaining half of the dough onto the work surface, which is lightly floured – only a small amount, since the oil in the recipe prevents 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 rotating and turning 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 to create 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 important to prevent 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 choice of 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, which is normal.

Large opening in the cylinder

If you have a mass rolling pin, you can use it! Split the dough into four sections and roll each piece through the pin until it becomes a thin rectangular strip (roll the dough up to the third setting on the pin). This makes assembling the pastels much simpler.

Purchase only what is necessary

Store

Recipiente de inox / Hercules

Stainless steel turner / Mimo Style

Measuring Harvesters / Mimo Style

Dice for mass / Mad