Brazilian recipe
Classic Beef and Egg Pastel Filling
This minced beef and egg filling is a staple of Brazilian street food, offering a comforting, savoury flavour that makes for the perfect homemade pastel.
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Ingredients
400g minced beef
3 hard-boiled eggs, chopped
1 onion, finely diced
Garlic, minced to taste
Vegetable oil for frying
Salt to taste
Black pepper to taste
3 hard-boiled eggs, chopped
1 onion, finely diced
Garlic, minced to taste
Vegetable oil for frying
Salt to taste
Black pepper to taste
Where to find ingredients
Minced beef (standard beef mince) and fresh vegetables like onions and garlic are readily available at any UK supermarket, such as Tesco, Sainsbury's, or local greengrocers. For authentic Brazilian-style pastel dough, look in the frozen section of specialty Latin American shops or independent international grocers; if you cannot find pre-made pastry, you can use a high-quality ready-rolled puff pastry or a thin shortcrust as a substitute, though the texture will differ from the authentic street-food version.
Preparation method
- Heat a splash of oil in a frying pan over medium heat
- Sauté the onion and garlic until they are lightly golden
- Add the minced beef to the pan
- Cook the beef, breaking it up with a spoon, until all the liquid has evaporated
- Season with salt and black pepper to your liking
- Take the pan off the heat and stir in the chopped hard-boiled eggs
- Leave the filling to cool completely before using to prevent the pastry from becoming soggy or splitting during assembly
Observations
The key to a top-tier pastel filling is ensuring it is nice and dry; any excess moisture can easily split the pastry. The secret is to cook the meat thoroughly and let it cool completely before you start assembling your pastéis.
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