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 ideal texture and juiciness for a perfect fry.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g minced beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Freshly chopped parsley and spring onions (cheiro-verde)
1 medium onion, finely chopped
3 cloves garlic, minced
500g minced beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Freshly chopped parsley and spring onions (cheiro-verde)
Where to find ingredients
You can source fresh minced beef, tomatoes, onions, and garlic at local markets or supermarkets such as Shoprite or Melcom. For the 'cheiro-verde', a common Brazilian blend of parsley and scallions, you can use a fresh bunch of parsley combined with spring onions found in the produce section.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they begin to brown slightly.
- Add the minced beef to the pan.
- Stir continuously to break up any clumps and allow the meat to brown evenly.
- Stir in the diced tomato.
- Cook, stirring occasionally, until all moisture from the preparation has completely evaporated.
- Season with salt and black pepper, adjusting to your preference.
- Remove from heat and fold in the chopped cheiro-verde.
- Allow the filling to cool down completely before filling your pastéis to ensure the dough remains intact.
Observations
The primary goal for this filling is to keep it sufficiently dry, ensuring that excess moisture from the meat does not compromise the crispiness of the dough. The secret is to sauté the mixture until all the liquid has fully reduced before finishing the preparation.
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