Brazilian recipe
Classic Beef and Egg Pastel Filling (Recheio de pastel de carne com ovo)
This minced beef filling with hard-boiled eggs is a staple of Brazilian street markets, balancing ease of preparation with the nostalgic flavour of a perfect 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 sautéing
Salt, to taste
Black pepper, to taste
3 hard-boiled eggs, chopped
1 onion, finely diced
Garlic, minced to taste
Vegetable oil, for sautéing
Salt, to taste
Black pepper, to taste
Where to find ingredients
You can find all these ingredients in the meat and produce aisles of any local supermarket or neighborhood grocer. For the best beef, opt for a lean mince (typically 10-15% fat) from your local butcher counter.
Preparation method
- Heat a drizzle of oil in a wide frying pan over medium-high heat.
- Sauté the onion and garlic until they are lightly golden.
- Add the minced beef to the pan.
- Cook the beef while breaking it up with a spoon, stirring continuously until all moisture has evaporated.
- Season with salt and pepper to your preference.
- Remove from the heat and gently fold in the chopped hard-boiled eggs.
- Let the filling cool down completely before using it, as this prevents the dough from becoming soggy or splitting.
Observations
A perfect filling must be dry enough to ensure the pastry shell doesn't tear during frying. The trick is to sauté the beef thoroughly until all liquid has evaporated, and always allow the mixture to cool completely before assembling your pastéis.
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