Brazilian recipe
Classic Ground Beef Filling for Pastéis (Recheio de pastel de carne moída)
A classic, savory ground beef filling for Brazilian pastéis, carefully balanced in texture for a juicy yet perfect results inside crispy dough.
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Ingredients
2 tbsp 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
Freshly chopped parsley and scallions (cheiro-verde)
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Freshly chopped parsley and scallions (cheiro-verde)
Where to find ingredients
You can find all these fresh staples at any local grocery store in the produce and meat sections. For the beef, a medium-lean ground beef works best. If you cannot find a pre-mixed 'cheiro-verde' bundle, use a fresh mix of flat-leaf parsley and green onions as a suitable substitute.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they start to turn slightly golden.
- Add the ground beef to the pan.
- Stir constantly to break up any clumps and allow the meat to brown evenly.
- Incorporate the diced tomato into the mixture.
- Cook, stirring occasionally, until all the liquid from the preparation has completely evaporated.
- Season with salt and black pepper, adjusting to your preference.
- Turn off the heat and stir in the freshly chopped cheiro-verde.
- Allow the filling to cool completely before using it to stuff the pastéis to ensure the dough remains intact.
Observations
The essential goal for this filling is to ensure it is quite dry; excess moisture can compromise the crunchiness of the dough when deep-frying. The trick is to sauté the mixture until all the natural juices from the meat have fully reduced before finishing the preparation.
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