Brazilian recipe
Classic Ground Beef Pastel Filling (Recheio de pastel de carne moída)
A classic, savory ground beef filling for Brazilian pastéis, perfectly balanced in texture to ensure a juicy yet mess-free result.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely diced
3 cloves garlic, minced
500g ground beef
1 seedless tomato, diced
Salt to taste
Black pepper to taste
Fresh chopped parsley and scallions to taste
1 medium onion, finely diced
3 cloves garlic, minced
500g ground beef
1 seedless tomato, diced
Salt to taste
Black pepper to taste
Fresh chopped parsley and scallions to taste
Where to find ingredients
Find fresh produce and ground beef at local supermarkets or neighborhood fresh markets. If you cannot find a specific herb, fresh cilantro or chives make suitable alternatives for the garnish.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they start to turn golden brown.
- Add the ground beef to the pan.
- Stir continuously to break up any large clumps and allow the meat to brown evenly.
- Incorporate the diced tomato into the mixture.
- Cook, stirring occasionally, until all the liquid has evaporated completely.
- Season with salt and black pepper, adjusting according to your preference.
- Remove from heat and stir in the fresh parsley and scallions.
- Allow the filling to cool down completely before filling the pastéis to ensure the dough remains intact.
Observations
The secret to the perfect pastel filling is achieving a dry consistency; excess moisture can compromise the crispness of the pastry dough during frying. You must sauté the mixture thoroughly, ensuring all the juices have reduced completely before moving on to the assembly stage.
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