Brazilian recipe
Savoury Minced Beef Filling for Crispy Pastels (Recheio de pastel de carne moída)
A classic, flavourful minced beef filling for Brazilian pastéis, expertly balanced for a succulent texture that keeps the pastry shell perfectly crisp.
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Ingredients
2 tablespoons cooking oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g minced beef
1 tomato, deseeded and diced
Salt to taste
Black pepper to taste
Finely chopped spring onions
1 medium onion, finely chopped
3 cloves garlic, minced
500g minced beef
1 tomato, deseeded and diced
Salt to taste
Black pepper to taste
Finely chopped spring onions
Where to find ingredients
Most ingredients like minced beef, onions, garlic, and tomatoes are readily available at any local NTUC FairPrice, Cold Storage, or wet market. For spring onions, look for the fresh bunches in the vegetable section of your neighbourhood supermarket. If you are specifically looking for high-quality beef for this dish, your local wet market butcher or a specialty butcher shop in malls will offer a good fat-to-meat ratio for a better flavour.
Preparation method
- Heat the oil in a pan over medium heat
- Sauté the onion and garlic until they just start to turn golden brown
- Add the minced beef to the pan
- Stir continuously to break up any lumps and ensure the meat browns evenly
- Toss in the diced tomato
- Cook, stirring occasionally, until all the liquid from the mixture has completely evaporated
- Season with salt and black pepper, adjusting to your own taste
- Turn off the heat and fold in the chopped spring onions
- Allow the filling to cool down completely before filling the pastry cases to ensure the dough remains intact
Observations
The secret to a great pastel filling is ensuring it is 'dry' enough so the moisture doesn't compromise the crunchiness of the deep-fried pastry. You want to cook the mixture down until all the juices have fully evaporated, resulting in a concentrated, savoury filling.
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