Brazilian recipe
Traditional Brazilian Ground Beef Filling for Pastéis (Pastel de Carne)
Master the art of a perfectly dry and savoury ground beef filling, essential for crispy, authentic Brazilian pastéis.
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Ingredients
2 tablespoons oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g ground beef
1 seedless tomato, chopped
Salt to taste
Black pepper to taste
Chopped fresh herbs (cheiro-verde)
1 medium onion, finely chopped
3 cloves garlic, minced
500g ground beef
1 seedless tomato, chopped
Salt to taste
Black pepper to taste
Chopped fresh herbs (cheiro-verde)
Where to find ingredients
You can find ground beef at any local butcher or supermarket meat section. Fresh tomatoes, onions, garlic, and oil are pantry staples available everywhere. For the 'cheiro-verde' (a classic Brazilian herb mix), it is typically a combination of chopped flat-leaf parsley and spring onions (scallions); both are readily available in the fresh produce section of any grocery store.
Preparation method
- Heat the oil in a pan over medium heat
- Sauté the onion and garlic until they are lightly golden
- Add the ground beef to the pan
- Stir continuously to break up any clumps, ensuring the meat browns evenly
- Stir in the chopped tomato
- Cook, stirring occasionally, until all the liquid from the mixture has completely evaporated
- Season with salt and black pepper to your preference
- Turn off the heat and stir in the fresh herbs
- Let the filling cool completely before filling your pastéis to ensure the dough remains crispy and intact during frying
Observations
The secret to a great pastel filling lies in achieving a dry, reduced mixture. You want to cook the meat until all the liquid has evaporated; this prevents the pastry from becoming soggy and ensures your pastéis fry up to a perfect golden crunch.
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