Brazilian recipe
Creamy Brazilian Meat Pie (Escondidinho)
A beloved Brazilian comfort food, this dish features a velvety cassava mash layered over savoury ground meat and topped with melted cheese.
0.0 / 5 by 0 Reviews
Ingredients
1 kg cassava (yuca)
2 tablespoons butter
2 cups heavy cream
300 ml coconut milk
4 tablespoons finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (topside), finely chopped
1 tablespoon minced garlic
1/2 onion, finely chopped
2 teaspoons annatto powder (urucum)
2 tablespoons chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped green olives
2 tablespoons chopped fresh spring onions
1 beef stock cube
Chopped red chilli pepper to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g creamy soft cheese (requeijão)
Extra coarsely grated parmesan for sprinkling
Extra chopped spring onions for garnish
2 tablespoons butter
2 cups heavy cream
300 ml coconut milk
4 tablespoons finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (topside), finely chopped
1 tablespoon minced garlic
1/2 onion, finely chopped
2 teaspoons annatto powder (urucum)
2 tablespoons chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped green olives
2 tablespoons chopped fresh spring onions
1 beef stock cube
Chopped red chilli pepper to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g creamy soft cheese (requeijão)
Extra coarsely grated parmesan for sprinkling
Extra chopped spring onions for garnish
Where to find ingredients
Cassava (also known as yuca or manioc) is best found in local markets or specialty produce shops. For the beef, look for a lean cut like topside at your local butcher. Annatto powder is a traditional spice found in the dried goods section of large supermarkets or spice shops; if unavailable, a touch of turmeric or mild paprika works as a simple substitute, though annatto is authentic to the original flavour. Requeijão is a specific creamy Brazilian soft cheese; if unavailable locally, a high-quality cream cheese or spreadable mild cheese can be used as a substitute. Look for coconut milk in the canned goods aisle, usually near the baking or Asian ingredients.
Preparation method
- Boil the cassava until it is very tender
- Drain the cassava and press it through a ricer while it is still hot
- In a pot, melt the butter and add the riced cassava, sautéing it lightly
- Transfer the sautéed cassava into a blender
- Add the fresh double cream and coconut milk to the blender
- Blend until you get a smooth and consistent cream
- Mix in the finely grated Parmesan cheese
- Season with salt and white pepper to taste
- Set the cassava cream aside
- In another pot, heat the olive oil
- Add the minced meat and sauté until browned
- Add the chopped garlic and onion and sauté for a few more minutes
- Add the annatto powder, chopped green bell pepper, chopped tomatoes, chopped olives, chopped coriander and parsley mix, beef stock cube, and finely chopped bird's eye chilli
- Sauté all the filling ingredients together
- Adjust the salt to your liking
- Add a little water, little by little, as needed to keep the mixture moist and to cook the meat through
- In a baking dish, spread half of the cassava cream on the bottom
- Cover with the meat filling
- Distribute the slices of mozzarella over the meat
- Spread the creamy processed cheese over the top
- Cover with the remaining cassava cream
- Sprinkle coarsely grated Parmesan cheese over the top
- Scatter some chopped coriander and parsley mix
- Place in a preheated oven at 180°C to gratinate for about 20-30 minutes, or until golden brown
Observations
Escondidinho is a true staple of Brazilian home cooking, perfect for a warming family dinner or when you want to serve something special to guests. The secret lies in the contrast between the smooth, buttery cassava mash and the flavourful, seasoned meat filling. The final touch of browned, bubbly cheese creates an irresistible crust that makes this dish a real family favourite.
This is a traditional, no-fuss recipe designed to help you achieve authentic results even if it's your first time in the kitchen. We prepare the base using boiled cassava, blended with cream and coconut milk to reach a silky-smooth texture. The meat is well-spiced, with an optional hint of heat, and the assembly in a baking dish ensures that every layer is perfectly held together under a gorgeous golden cheesy finish.
This is a traditional, no-fuss recipe designed to help you achieve authentic results even if it's your first time in the kitchen. We prepare the base using boiled cassava, blended with cream and coconut milk to reach a silky-smooth texture. The meat is well-spiced, with an optional hint of heat, and the assembly in a baking dish ensures that every layer is perfectly held together under a gorgeous golden cheesy finish.
Ratings and comments