Brazilian recipe
Ground Beef Filling for Pastel (Recheio de pastel de carne moída)
A classic savory ground beef filling for Brazilian pastéis, expertly balanced in flavor and texture for a juicy yet perfectly contained result.
0.0 / 5 by 0 Reviews
Ingredients
2 tablespoons cooking 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 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
Chopped fresh parsley and scallions (cheiro-verde)
Where to find ingredients
You can find these staples at local markets and grocery stores on the island. Fresh herbs like cheiro-verde—a signature blend of parsley and green onions—are widely available in the produce section.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they begin to lightly brown.
- Add the ground beef to the pan.
- Stir continuously to break up any lumps and ensure the meat browns evenly.
- Add the diced tomato to the mixture.
- Cook while stirring occasionally until all the liquid from the preparation has evaporated completely.
- Season with salt and black pepper, adjusting to your preference.
- Turn off the heat and stir in the chopped cheiro-verde.
- Allow the filling to cool down completely before filling the pastéis to ensure the dough remains intact.
Observations
The essential goal for this filling is to keep it sufficiently dry, preventing excess moisture from compromising the crispness of the pastry dough during deep-frying. The secret lies in sautéing the mixture until all the juices have reduced completely before finishing the preparation.
Ratings and comments