Brazilian recipe
Classic Beef and Egg Pastel Filling (Recheio de pastel de carne com ovo)
This mince and egg filling is a staple of Brazilian street markets, blending convenience with nostalgic flavour for an irresistible savoury pastry.
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Ingredients
400g minced beef
3 hard-boiled eggs, chopped
1 onion, finely diced
Garlic, minced to taste
Oil for sautéing
Salt to taste
Pepper to taste
3 hard-boiled eggs, chopped
1 onion, finely diced
Garlic, minced to taste
Oil for sautéing
Salt to taste
Pepper to taste
Where to find ingredients
You can find minced beef, fresh produce, and eggs in the meat and grocery aisles of any local supermarket like Countdown, Pak'nSave, or New World. For authentic Brazilian ingredients like requeijão (often used as an optional extra for creaminess), check local specialty import stores.
Preparation method
- Heat a drizzle of oil in a frying pan over medium heat.
- Sauté the onion and garlic until they are lightly golden.
- Add the minced beef to the pan.
- Cook the beef, stirring continuously until all moisture has evaporated.
- Season with salt and pepper to your preference.
- Remove from heat and gently fold in the chopped hard-boiled eggs.
- Allow the filling to cool completely before using to prevent the pastry from becoming soggy or tearing during assembly.
Observations
The secret to a perfect filling is ensuring the mixture is dry enough so it doesn't break the pastry shell. Always make sure the mince is well-browned and completely cooled before assembling your pastéis.
A great filling relies on well-balanced seasoning and proper moisture control. By cooking off the liquid thoroughly, you achieve that iconic texture found in authentic market-style pastries.
A great filling relies on well-balanced seasoning and proper moisture control. By cooking off the liquid thoroughly, you achieve that iconic texture found in authentic market-style pastries.
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