Brazilian recipe
Classic Mince Filling for Pastéis (Recheio de pastel de carne moída)
A foolproof savoury mince filling for Brazilian pastéis, balanced for texture and flavour to ensure a succulent result without excess moisture.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely diced
3 garlic cloves, minced
500g minced beef
1 tomato, deseeded and diced
Salt to taste
Black pepper to taste
Fresh parsley and spring onion, finely chopped
1 medium onion, finely diced
3 garlic cloves, minced
500g minced beef
1 tomato, deseeded and diced
Salt to taste
Black pepper to taste
Fresh parsley and spring onion, finely chopped
Where to find ingredients
You can find minced beef, fresh onions, garlic, and tomatoes at any local supermarket like Countdown or Pak'nSave. For fresh herbs, look for 'flat-leaf parsley' and 'spring onions' in the produce section.
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 continuously to break up any clumps and allow the meat to brown evenly.
- Incorporate the diced tomato into the mixture.
- Cook, stirring occasionally, until all the liquid from the meat has evaporated completely.
- Season with salt and black pepper, adjusting to your preference.
- Remove from the heat and stir in the chopped fresh herbs.
- Allow the filling to cool completely before filling the pastry cases to ensure the dough remains intact.
Observations
The essential goal for this filling is to ensure the mixture is dry. Preventing excess moisture from the meat is crucial, as it stops the dough from becoming soggy during frying. The key technique is to sauté the mixture until all the liquid has fully reduced before finalizing the preparation.
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