Brazilian recipe
Classic Ground Beef Filling for Pastéis (Recheio de pastel de carne moída)
This classic ground beef filling for Brazilian pastéis balances flavor and texture to deliver a perfectly juicy result without compromising the pastry's crunch.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh herbs (parsley and chives), chopped
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh herbs (parsley and chives), chopped
Where to find ingredients
Fresh ingredients can be sourced from local supermarkets like Massy Stores or Jordan's Supermarket. Fresh herbs such as parsley and chives are widely available in the produce section. Ground beef can be found at the meat counter of any major grocer.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they begin to turn slightly golden.
- Add the ground beef to the pan.
- Stir continuously to break up any lumps and allow the meat to brown evenly.
- Incorporate the diced tomato into the mixture.
- Cook, stirring occasionally, until all the liquid from the meat and vegetables has fully evaporated.
- Season with salt and black pepper, adjusting to your personal taste.
- Turn off the heat and fold in the chopped fresh herbs.
- Allow the filling to cool completely before using it to stuff the pastéis to ensure the pastry remains intact.
Observations
The primary goal for this filling is to ensure it remains dry, preventing excess moisture from softening the pastry dough during frying. The secret is to sauté the mixture until every bit of liquid has reduced completely before finishing the preparation. Ensuring the mixture is cool before assembly is key to maintaining the integrity of the pastry.
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