Brazilian recipe
Ground Beef Pastel Filling (Recheio de pastel de carne moída)
A classic ground beef filling for Brazilian pastries, balanced for flavor and texture with a juicy, reliable result.
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Ingredients
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, chopped
500 g ground beef
1 seedless tomato, chopped
Salt to taste
Black pepper to taste
Chopped spring onions and parsley
1 medium onion, chopped
3 cloves garlic, chopped
500 g ground beef
1 seedless tomato, chopped
Salt to taste
Black pepper to taste
Chopped spring onions and parsley
Where to find ingredients
Find the ingredients in the fresh produce section, the butcher’s counter, and the cooking oils aisle at your local supermarket or market. If needed, ground beef can be substituted with minced beef from the butcher.
Preparation method
- Heat the oil in a pan over medium heat
- Sauté the onion and garlic until they start to turn lightly golden
- Add the ground beef to the pan
- Stir constantly to break up any clumps and let the meat brown evenly
- Add the chopped tomato to the mixture
- Cook, stirring occasionally, until all the moisture in the filling has completely evaporated
- Season with salt and black pepper, adjusting to taste
- Turn off the heat and mix in the chopped spring onions and parsley
- Let the filling cool completely before filling the pastries to keep the dough intact
Observations
The main goal for this filling is to keep it very dry, preventing excess moisture from the meat from compromising the pastry’s crispiness when fried. The key is to sauté the mixture until all the juices have fully reduced before finishing the filling.
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