Brazilian recipe
Classic Minced Beef Filling for Pastel (Recheio de pastel de carne moída)
Learn how to make a classic, well-balanced Brazilian minced beef filling that stays succulent yet dry enough to keep the pastel pastry crispy.
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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
Freshly chopped parsley and spring onions 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
Freshly chopped parsley and spring onions to taste
Where to find ingredients
Find fresh ground beef, aromatics, and produce at local markets or grocery stores. For the fresh herbs, look in the produce aisle; if fresh parsley is unavailable, you may use fresh cilantro as a 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, ensuring the meat browns evenly.
- Add the diced tomato to the mixture.
- Cook, stirring occasionally, until all the liquid has evaporated completely.
- Season with salt and black pepper according to your preference.
- Remove from heat and stir in the chopped fresh parsley and spring onions.
- Allow the filling to cool completely before assembling your pastéis to ensure the pastry remains crisp and intact.
Observations
The secret to an authentic Brazilian pastel filling lies in removing excess moisture. To prevent the pastry from turning soggy during frying, the mixture must be sautéed until all the liquid has evaporated completely. This ensures a deep, concentrated flavor and the perfect texture for a professional-grade result at home.
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