Brazilian recipe
Minced Meat Filling for Pastel (Recheio de pastel de carne moída)
A classic, savory minced meat filling for traditional Brazilian pastéis, balanced for a succulent texture and ideal consistency.
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Ingredients
2 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, deseeded and chopped
Salt to taste
Black pepper to taste
Chopped fresh parsley and spring onions to taste
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, deseeded and chopped
Salt to taste
Black pepper to taste
Chopped fresh parsley and spring onions to taste
Where to find ingredients
You can find fresh ground beef and seasonal produce at local butcher shops (polony) or general markets. If fresh herbs are unavailable, dried substitutes may be used, though fresh is preferred for the authentic flavor profile.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they start to turn lightly golden.
- Add the ground beef to the pan.
- Stir continuously to break up any lumps and allow the meat to brown evenly.
- Stir in the chopped tomatoes.
- Cook, stirring occasionally, until all the moisture from the mixture has evaporated completely.
- Season with salt and black pepper, adjusting to your preference.
- Remove from heat and stir in the chopped fresh parsley and spring onions.
- Allow the filling to cool down completely before filling the pastéis to ensure the dough remains intact.
Observations
The essential goal for this filling is to keep it quite dry, preventing excess moisture from compromising the crispiness of the dough when frying. The secret is to sauté the mixture until all the liquid has completely reduced before finishing the preparation.
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