Brazilian recipe
Classic Minced Beef Filling for Pastel (Recheio de pastel de carne moída)
A traditional, well-balanced minced beef filling for Brazilian pastéis, crafted to achieve the perfect succulent texture without compromising the pastry's crunch.
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Ingredients
2 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
500g minced beef
1 tomato, deseeded and finely chopped
Salt to taste
Black pepper to taste
Freshly chopped cheiro-verde (parsley and spring onion mix)
1 medium onion, finely chopped
3 garlic cloves, minced
500g minced beef
1 tomato, deseeded and finely chopped
Salt to taste
Black pepper to taste
Freshly chopped cheiro-verde (parsley and spring onion mix)
Where to find ingredients
You can find all ingredients at local supermarkets or high-street greengrocers. For authentic 'cheiro-verde', a mix of flat-leaf parsley and spring onions works best as a substitute if fresh cilantro is not preferred. Ensure the minced beef has a moderate fat content for the best flavour.
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, ensuring the meat browns evenly.
- Add the chopped tomato to the mixture.
- Cook, stirring occasionally, until all the moisture has completely evaporated.
- Season with salt and black pepper, adjusting to your preference.
- Turn off the heat and fold in the chopped cheiro-verde.
- Allow the filling to cool completely before filling the pastéis to ensure the pastry remains perfectly crisp when fried.
Observations
The essential goal for this filling is to ensure the mixture remains 'dry', preventing excess moisture from softening the dough during the frying process. The key technique is to sauté the beef until every drop of liquid has completely evaporated before finishing the preparation.
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