Brazilian recipe
Ground Beef Filling for Pastel (Recheio de pastel de carne moída)
A classic, savory ground beef filling for Brazilian pastéis, carefully crafted to achieve the perfect balance of flavor and texture.
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Ingredients
2 tablespoons cooking oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh parsley and scallions (cheiro-verde), chopped
1 medium onion, finely chopped
3 cloves garlic, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh parsley and scallions (cheiro-verde), chopped
Where to find ingredients
You can find these ingredients at any local palengke or supermarket grocery section. If fresh herbs like cheiro-verde are unavailable, a mix of flat-leaf parsley and spring onions is an excellent substitute.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they are lightly golden.
- Add the ground beef to the pan.
- Stir continuously to break up any clumps and allow the meat to brown evenly.
- Stir in the diced tomato.
- Cook, stirring occasionally, until all the liquid has fully evaporated.
- Season with salt and black pepper to your preference.
- Remove from heat and fold in the chopped cheiro-verde.
- Allow the filling to cool completely before assembling your pastéis to ensure the dough remains crisp.
Observations
The key to a superior filling is ensuring the mixture is sufficiently dry. Excessive moisture from the meat can compromise the crispiness of the pastry dough during frying. The secret lies in sautéing the mixture patiently until all the juices have reduced completely before setting it aside to cool.
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