Brazilian recipe
Classic Minced Beef Filling for Pastel (Recheio de pastel de carne moída)
A quintessential minced beef filling for Brazilian pastéis, expertly balanced in texture and flavor for a perfect, succulent result.
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Ingredients
2 tablespoons cooking oil
1 medium onion, finely chopped
3 garlic cloves, minced
500g minced beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh chopped cheiro-verde
1 medium onion, finely chopped
3 garlic cloves, minced
500g minced beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh chopped cheiro-verde
Where to find ingredients
You can find fresh minced beef, onions, and garlic at local butcher shops or supermarket produce sections in Gaborone and across Botswana. For cheiro-verde (a Brazilian herb mix of parsley and scallions), you can substitute it with a mix of fresh flat-leaf parsley and spring onions, easily available at any local grocery store.
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 minced beef to the pan.
- Stir continuously to break up any clumps and allow the meat to brown evenly.
- Incorporate the diced tomato into the mixture.
- Cook while stirring occasionally until all moisture from the preparation has completely evaporated.
- Season with salt and black pepper, adjusting to your personal preference.
- Remove from heat and stir in the chopped cheiro-verde.
- Allow the filling to cool completely before assembling the pastéis to ensure the pastry remains intact.
Observations
The primary goal for this filling is to ensure it is sufficiently dry, preventing excess moisture from compromising the crispness of the pastry crust during frying. The secret lies in sautéing the mixture until all the juices have completely reduced before finishing the preparation.
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