Brazilian recipe
Minced Beef and Olive Filling (Recheio de pastel de carne com azeitona)
A classic, versatile filling perfect for pastéis, pies, or savory pastries, balancing succulent ground beef with the salty bite of olives.
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Ingredients
400g ground beef
100g pitted green olives, chopped
1 onion, finely diced
Garlic cloves to taste, minced
Cooking oil for sautéing
Salt to taste
Black pepper to taste
100g pitted green olives, chopped
1 onion, finely diced
Garlic cloves to taste, minced
Cooking oil for sautéing
Salt to taste
Black pepper to taste
Where to find ingredients
You can find ground beef and fresh produce like onions and garlic at any local butcher or grocery store. Green olives are available in the canned goods aisle. If green olives are unavailable, capers can be used as a substitute for a similar salty profile, though the olives remain the authentic choice for this recipe.
Preparation method
- Heat a splash of oil in a skillet over medium-high heat.
- Sauté the onion and garlic until they are lightly golden.
- Add the ground beef to the pan.
- Cook the beef, stirring occasionally, until all liquid has evaporated and the meat is nicely browned.
- Fold in the chopped olives.
- Season with salt and pepper to your preference.
- Mix everything together thoroughly to combine the flavors.
- Remove from the heat and allow the mixture to cool completely before using it as a filling.
Observations
This filling is a true kitchen staple in Brazil. The secret to a perfect result lies in sautéing the aromatics thoroughly and ensuring the beef is well-browned and moisture-free before adding the final touch of olives.
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