04 Tips for a dry and crisp pastry

You know that savory pastry that we can’t resist at the fair or bar?

Today we are going to teach you 04 tips on how to make a dry and crispy “pastelzinho”:

1. To prepare the pastry dough, you need only a few ingredients: Mirella wheat flour, water, salt, a little scalding water and a little oil, if applicable. The secret is to knead very well, until it is completely smooth, homogeneous and elastic.

2. Another fundamental step is to stretch the dough a lot, until it is as thin as possible, as this will make the pastry light and crispy. If you have noodle press, great, if not, use the rolling pin and enjoy exercising while you cook.

3. If you want to store it in the fridge or freezer, the ideal would be to wrap it in plastic film, but if you are going to use it right away, fry the pastries as soon as possible to prevent them from drying out too much in contact with the air.

4. Frying time ranges from 30 seconds to 1 minute, depending on the temperature of the oil, but you have to keep an eye on the color: if it turned brown, you went too far. In addition, it is worth letting the pastries air out before going to the absorbent paper towel, you can use a cooking grid, a grill or even a sieve.