MASSA DE PASTEL - dough for Brazilian pasties

 










for Gio's 50th birthday dinner:

350g ap flour / de farinha

200g sour cream / creme de leite
1/4 tsp salt

MAKE

in a bowl add the flour, sour cream, and salt.

mix together and knead for 10 minutes by hand (i am going to try the dough hook on my mixer).

wrap the dough in plastic wrap and let it rest for 10 minutes before rolling out.

if the dough will be used later or the next day keep it wrapped and in the fridge but remove it from the fridge 30
minutes before rolling out.

when it's time to roll out you can either roll out the entire sheet and cut squares or divide the dough and roll circles or roll and cut out circles.

keep the dough under a damp tea towel or paper towel to keep them from drying out.

once the dough has been rolled and ready to fill make sure not to overfill.

I watched a Brasileiro video and he poked 2 small holes one on both ends to help keep the pastel from bloating with air - I am going to try it out.

FILLINGS IDEAS:
- shrimp, tomato, palmito

- ground beef spiced with salt, onions, paprika olives, and cheese,

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