Brazilian recipe
Minced Beef Filling for Pastel (Recheio de pastel de carne moída)
A classic, savory minced beef filling for traditional Brazilian pastéis, expertly balanced for a succulent texture without excess moisture.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
500g minced beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh parsley and scallions, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
500g minced beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh parsley and scallions, finely chopped
Where to find ingredients
You can find these ingredients at any general grocery store or local produce market. For the minced beef, visit the butcher counter for the freshest cut. The fresh herbs (parsley and scallions) are typically available in the vegetable aisle.
Preparation method
- Heat the oil in a large skillet over medium heat.
- Sauté the onion and garlic until they begin to turn slightly golden.
- Add the minced beef to the skillet.
- Stir constantly to break up any clumps and ensure the meat browns evenly.
- Incorporate the diced tomato into the mixture.
- Cook, stirring occasionally, until all moisture has evaporated completely.
- Season with salt and black pepper, adjusting to your personal preference.
- Remove from heat and stir in the freshly chopped parsley and scallions.
- Allow the filling to cool down completely before filling the pastry discs to ensure the dough remains intact.
Observations
The essential goal when preparing this filling is to ensure it is thoroughly dry. Excess liquid from the meat can compromise the structural integrity and crispiness of the pastry dough during frying. The key technique is to sauté the mixture until every drop of broth has fully reduced before finishing the preparation.
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