Brazilian recipe
Classic Ground Beef Filling for Pastel (Recheio de pastel de carne moída)
A traditional, well-balanced ground beef filling for Brazilian pastéis, crafted to achieve the perfect texture and juicy flavor inside a crispy shell.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Freshly chopped cheiro-verde (parsley and scallion mix)
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Freshly chopped cheiro-verde (parsley and scallion mix)
Where to find ingredients
You can find these fresh ingredients at local markets or neighborhood grocery stores. For the cheiro-verde, which is a key Brazilian staple consisting of a mix of flat-leaf parsley and green onions, you can easily substitute it with a blend of fresh chopped parsley and chives if unavailable.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they begin to lightly brown.
- Add the ground beef to the pan.
- Stir continuously to break up any clumps and ensure the meat browns evenly.
- Add the diced tomato to the mixture.
- Cook, stirring occasionally, until all the liquid from the preparation has completely evaporated.
- Season with salt and black pepper, adjusting according to your palate.
- Turn off the heat and stir in the freshly chopped cheiro-verde.
- Allow the filling to cool completely before filling the pastéis to ensure the dough remains intact.
Observations
The primary goal for this filling is to ensure it remains dry, as excess moisture from the meat can compromise the crispiness of the pastry dough during frying. The secret is to sauté the mixture until all the liquid has completely reduced before finishing the preparation.
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