Brazilian recipe
Ground Beef Filling for Pastel (Recheio de pastel de carne moída)
A classic, savory ground beef filling crafted for Brazilian pastries, perfectly balanced for a juicy texture that won't compromise the dough's crunch.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Chopped cheiro-verde (parsley and scallions) to taste
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Chopped cheiro-verde (parsley and scallions) to taste
Where to find ingredients
You can find these fresh ingredients at local markets or major supermarkets in Eswatini. Look for fresh produce in the vegetable aisle. Cheiro-verde is a blend of flat-leaf parsley and spring onions; if unavailable, fresh cilantro can be used as a substitute for a different but equally vibrant flavor profile.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they begin to lightly brown.
- Add the ground beef to the pan.
- Stir continuously to break up any lumps and ensure the meat browns evenly.
- Incorporate the diced tomato into the mixture.
- Cook, stirring occasionally, until all the moisture from the preparation has completely evaporated.
- Season with salt and black pepper, adjusting to your preference.
- Turn off the heat and fold in the chopped cheiro-verde.
- Allow the filling to cool completely before assembling the pastries to ensure the dough remains intact.
Observations
The primary goal for this filling is to ensure it remains dry, preventing excess liquid from affecting the pastry dough's crispiness during frying. The key technique is to sauté the mixture until all the juices have reduced completely before finishing the preparation.
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