Brazilian recipe
Ground Beef and Egg Filling for Pastel (Recheio de pastel de carne com ovo)
This ground beef and egg filling is a staple of Brazilian street markets, balancing texture and comforting flavor for an irresistible pastry.
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Ingredients
400g ground beef
3 hard-boiled eggs, chopped
1 onion, finely chopped
Garlic, minced to taste
Oil for sautéing
Salt to taste
Pepper to taste
3 hard-boiled eggs, chopped
1 onion, finely chopped
Garlic, minced to taste
Oil for sautéing
Salt to taste
Pepper to taste
Where to find ingredients
Find fresh ground beef, onions, garlic, and eggs at local vegetable markets (sabzi mandi) or neighborhood grocery stores. For the beef, ensure it is lean to avoid excess fat; local butchers can provide high-quality cuts.
Preparation method
- Heat a drizzle of oil in a pan
- Sauté the onion and garlic until lightly golden
- Add the ground beef to the pan
- Cook the meat, stirring well until all moisture has evaporated
- Season with salt and pepper to your preference
- Turn off the heat and fold the chopped hard-boiled eggs into the mixture
- Allow the filling to cool completely before using to prevent the pastel dough from becoming damp or tearing
Observations
The secret to a perfect pastel filling is ensuring the mixture is dry enough so it does not tear the dough. It is essential to sauté the meat thoroughly and allow it to cool completely before assembly to maintain the integrity of the pastry.
Following these steps, you will achieve the traditional consistency required for a professional-grade savory snack, preventing moisture from ruining the crispness of the fried dough.
Following these steps, you will achieve the traditional consistency required for a professional-grade savory snack, preventing moisture from ruining the crispness of the fried dough.
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