Brazilian recipe
Minced Beef and Egg Filling (Recheio de pastel de carne com ovo)
This minced beef and egg filling is a staple of Brazilian street markets, balancing convenience and nostalgic flavour for an irresistible deep-fried snack.
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Ingredients
400g minced beef
3 hard-boiled eggs, chopped
1 onion, finely chopped
Garlic, minced to taste
Vegetable oil for sautéing
Salt to taste
Black pepper to taste
3 hard-boiled eggs, chopped
1 onion, finely chopped
Garlic, minced to taste
Vegetable oil for sautéing
Salt to taste
Black pepper to taste
Where to find ingredients
You can find fresh minced beef and eggs at local butcher shops or supermarket produce sections in Nairobi and major Kenyan towns. Fresh onions and garlic are readily available at neighbourhood dukas or open-air markets. If hard-boiled eggs are unavailable, ensure you boil and chill them before chopping.
Preparation method
- Heat a splash of oil in a pan.
- Sauté the onion and garlic until they are lightly golden.
- Add the minced beef to the pan.
- Cook the meat, stirring constantly, until all moisture has evaporated.
- Season with salt and pepper to your preference.
- Turn off the heat and fold in the chopped hard-boiled eggs.
- Allow the filling to cool completely before using to prevent the pastry from becoming soggy or splitting.
Observations
A perfect filling must be dry enough to ensure the pastry shell stays intact during frying. The secret is to ensure the meat is well-browned and completely cooled before assembling your pastries.
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