Brazilian recipe
Ground Beef Filling for Pastel (Recheio de pastel de carne moída)
A quintessential, savory ground beef filling for Brazilian pastéis, carefully crafted for the perfect balance of moisture and texture.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely diced
3 cloves garlic, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Chopped fresh herbs (parsley and scallions), to taste
1 medium onion, finely diced
3 cloves garlic, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Chopped fresh herbs (parsley and scallions), to taste
Where to find ingredients
You can find ground beef, fresh onions, garlic, and herbs at local grocery stores or butchers. If fresh herbs are unavailable, you may substitute with dried parsley as a pantry alternative.
Preparation method
- Heat the oil in a large skillet over medium heat.
- Sauté the onion and garlic until they are lightly golden and fragrant.
- Add the ground beef to the skillet.
- Stir continuously to break up any large clumps and ensure the meat browns evenly.
- Incorporate the diced tomato into the mixture.
- Cook, stirring occasionally, until all the liquid has evaporated completely.
- Season with salt and black pepper to your personal preference.
- Remove from heat and fold in the fresh herbs.
- Allow the filling to cool down completely before assembling the pastéis to ensure the integrity of the pastry dough.
Observations
The secret to an excellent filling is ensuring the mixture is dry enough to prevent excess moisture from compromising the crispness of the pastry dough during frying. You want to sauté the meat until all the juices have reduced completely before finishing the preparation. This technique guarantees that the dough remains perfectly crispy while the filling stays flavorful and tender.
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