Brazilian recipe
Minced Beef Pastel Filling (Recheio de pastel de carne moída)
A classic minced beef filling for Brazilian pastéis, balanced for flavour and texture to give you a juicy yet crisp result.
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Ingredients
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, chopped
500 g minced beef
1 tomato, seeded and chopped
Salt to taste
Black pepper to taste
Chopped cheiro-verde
1 medium onion, chopped
3 cloves garlic, chopped
500 g minced beef
1 tomato, seeded and chopped
Salt to taste
Black pepper to taste
Chopped cheiro-verde
Where to find ingredients
Look for the minced beef at the butcher’s counter or in the chilled meat section of a supermarket. Pick up the onion, garlic, tomato and herbs from the fresh produce aisle; salt and black pepper are in the seasoning section. If needed, use spring onion as a substitute for cheiro-verde, but the original mix is best.
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 minced beef to the pan
- Stir constantly to break up any lumps and let the beef brown evenly
- Add the chopped tomato to the mixture
- Cook, stirring occasionally, until all the moisture has completely evaporated
- Season with salt and black pepper to taste
- Turn off the heat and mix in the chopped cheiro-verde
- Let the filling cool completely before stuffing the pastéis so the dough stays intact
Observations
The main aim for this filling is to keep it very dry, so excess moisture from the meat does not affect the pastry’s crispness when frying. The secret is to cook the mixture until all the juices have completely reduced before finishing the preparation.
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