Brazilian recipe
Ground Beef Filling for Pastel (Recheio de pastel de carne moída)
A classic ground beef filling for Brazilian pastéis, expertly balanced in flavor and texture for a savory, moist result that maintains the pastry's crispiness.
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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
Chopped fresh parsley and green onions to taste
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Chopped fresh parsley and green onions to taste
Where to find ingredients
You can find fresh ground beef and local produce such as onions, garlic, tomatoes, and herbs at neighborhood wet markets or at local grocers and supermarkets in Belize. As a substitute for 'cheiro-verde', use a mix of flat-leaf parsley and scallions.
Preparation method
- Heat the oil in a large skillet over medium heat.
- Sauté the chopped onion and minced garlic until they just begin to turn golden.
- Add the ground beef to the skillet.
- Stir continuously to break up any clumps, ensuring the meat browns evenly.
- Stir in the diced tomato.
- Cook, stirring occasionally, until all the liquid has evaporated completely from the pan.
- Season with salt and black pepper, adjusting according to your preference.
- Remove from the heat and stir in the fresh parsley and green onions.
- Allow the filling to cool down completely before assembling the pastéis to ensure the dough remains intact and crisp.
Observations
The key to a perfect pastel filling is ensuring the mixture is cooked down until it is quite dry. Excess moisture can compromise the crunchiness of the pastry dough during deep-frying. The trick is to sauté the mixture thoroughly, allowing all the meat juices to evaporate completely before you finish the preparation.
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