Brazilian recipe
Classic Savoury Mince Filling for Pastel
A foolproof, flavourful minced meat filling for traditional Brazilian pastel. Master the technique for a succulent result that keeps your pastry crispy every time.
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Ingredients
2 tablespoons cooking oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g minced meat (keema)
1 tomato, deseeded and chopped
Salt to taste
Black pepper to taste
Fresh coriander, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
500g minced meat (keema)
1 tomato, deseeded and chopped
Salt to taste
Black pepper to taste
Fresh coriander, chopped
Where to find ingredients
Cooking oil: Any neutral vegetable or sunflower oil readily available in your local kirana store or supermarket. Minced meat (keema): Freshly minced buffalo or goat meat is standard; look for a high-quality cut at your local butcher or fresh meat counter. Tomato: Fresh vine-ripened tomatoes from the local sabzi mandi. Garlic and Onion: Pantry staples found everywhere. Fresh coriander: Widely available as 'dhaniya' in any local market or vegetable shop.
Preparation method
- Heat the oil in a pan over medium flame
- Sauté the chopped onion and minced garlic until they turn lightly golden
- Add the minced meat to the pan
- Stir continuously to break up any lumps and ensure the meat browns evenly
- Mix in the chopped tomato
- Cook while stirring occasionally until all the moisture from the mixture evaporates completely
- Season with salt and black pepper to suit your taste
- Turn off the heat and fold in the fresh chopped coriander
- Allow the filling to cool down entirely before filling your pastéis to keep the dough crisp and intact
Observations
The key to a perfect pastel filling is ensuring it stays nice and dry. Excess moisture in the meat can quickly ruin the crunch of the pastry when it hits the hot oil. The secret lies in sautéing the mixture patiently until all the juices have reduced completely before letting it cool.
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