Brazilian recipe
Ground Beef Pastel Filling (Recheio de pastel de carne moída)
A quintessential, savory ground beef filling for Brazilian pastéis, expertly balanced in flavor and texture for a perfect, succulent result.
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Ingredients
2 tablespoons cooking 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
Chopped fresh herbs (cheiro-verde)
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Chopped fresh herbs (cheiro-verde)
Where to find ingredients
You can find fresh ground beef and local produce at neighborhood butcher shops or supermarket produce sections. For the 'cheiro-verde' (a traditional mix of parsley and scallions), you can easily substitute with fresh Italian parsley or a combination of parsley and chives found in any well-stocked market.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they start to turn slightly golden.
- Add the ground beef to the pan.
- Stir continuously to break up the lumps and ensure the meat browns evenly.
- Add the diced tomato to the mixture.
- Cook while stirring occasionally until all the moisture from the mixture has completely evaporated.
- Season with salt and black pepper, adjusting to your personal preference.
- Turn off the heat and stir in the chopped fresh herbs.
- Allow the filling to cool down completely before filling the pastéis to ensure the dough remains intact.
Observations
The primary goal for this filling is to ensure it is thoroughly 'dry,' preventing excess moisture from compromising the crispiness of the dough during the frying process. The secret lies in sautéing the mixture until all the juices have reduced completely before finishing the preparation.
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