Brazilian recipe
Minced Beef and Egg Filling (Recheio de pastel de carne com ovo)
This classic filling of minced beef and chopped eggs is a staple of Brazilian street markets, balancing convenience and a comforting flavour for an irresistible pastry.
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Ingredients
400g minced beef
3 hard-boiled eggs, chopped
1 onion, finely diced
Garlic, minced to taste
Cooking oil, for sautéing
Salt, to taste
Pepper, to taste
3 hard-boiled eggs, chopped
1 onion, finely diced
Garlic, minced to taste
Cooking oil, for sautéing
Salt, to taste
Pepper, to taste
Where to find ingredients
You can find these ingredients at any local supermarket, typically in the meat and fresh produce sections. If preferred, chuck mince provides a richer flavour, though any standard beef mince works perfectly.
Preparation method
- Heat a splash of oil in a heavy-based frying pan.
- Sauté the onion and garlic until they are lightly golden.
- Add the minced beef to the pan.
- Cook the beef, stirring continuously until all moisture has evaporated.
- Season with salt and pepper to your preference.
- Remove from the heat and fold in the chopped hard-boiled eggs.
- Allow the filling to cool down completely before using it to prevent the pastry dough from becoming soggy or tearing.
Observations
The secret to the perfect pastry filling is ensuring it is sufficiently dry to avoid tearing the dough. Always make sure the beef is thoroughly sautéed and completely cooled before assembling your pastries.
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