Brazilian recipe
Escondidinho: Cassava and Beef Pie (Escondidinho)
This classic Brazilian comfort food pairs a velvety cassava and potato mash with a savory, well-seasoned dried beef filling, baked to golden perfection.
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Ingredients
700 g cassava (yuca), boiled in salted water
300 g potato, boiled in salted water
1 tbsp butter
200 ml table cream (creme de leite)
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
500 g dried salted beef (carne seca), cooked and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Red pepper flakes or black pepper, to taste
Bacon, to taste
Requeijão (creamy cheese spread), to taste
Mozzarella cheese, to taste
300 g potato, boiled in salted water
1 tbsp butter
200 ml table cream (creme de leite)
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
500 g dried salted beef (carne seca), cooked and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Red pepper flakes or black pepper, to taste
Bacon, to taste
Requeijão (creamy cheese spread), to taste
Mozzarella cheese, to taste
Where to find ingredients
Find cassava (yuca) and fresh produce at local markets like those in Port of Spain or Chaguanas. Requeijão and carne seca are specialty Brazilian imports often found at gourmet delis or international grocery sections; if unavailable, use a high-quality cream cheese or feta as a substitute for requeijão and salt-cured beef or corned beef as a substitute for carne seca.
Preparation method
- Pass the boiled cassava and potatoes through a potato ricer along with the butter until you achieve a smooth, lump-free mash.
- Stir in the onion, bouillon cube, and table cream, adding milk gradually until the mixture reaches a creamy and thick consistency.
- Taste the mash and adjust the seasoning with salt if needed.
- In a pan, fry the bacon, garlic, and sliced onion until aromatic and crisp.
- Add the shredded dried beef to the pan and sauté briefly to combine flavors.
- Finish the filling by folding in the fresh parsley, chives, and seasoning with pepper.
- Taste the filling and check if it requires additional salt.
- Grease the bottom and sides of a baking dish with butter.
- Spread the beef filling evenly across the bottom of the dish and cover with the mozzarella slices.
- Spread the creamy mash over the cheese layer.
- Distribute small dollops of the creamy requeijão over the top of the mash or swirl it into the surface.
- Sprinkle with grated parmesan cheese if desired for an extra crust.
- Bake in a preheated oven for approximately 20 minutes or until the surface is lightly browned.
- Keep an eye on the oven to ensure the bottom does not scorch during the baking process.
Observations
This recipe creates a truly comforting and hearty meal. The technique of layering a lush mash over a robust filling ensures a silky texture, while the addition of cheese provides an irresistible, bubbling golden finish that brings the whole dish together.
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