Brazilian recipe
Classic Minced Beef Filling for Pastel (Recheio de pastel de carne moída)
A quintessential minced beef filling for authentic Brazilian pastéis, balanced for texture and flavor to ensure a succulent result.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh green herbs (cheiro-verde), chopped
1 medium onion, finely chopped
3 garlic cloves, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh green herbs (cheiro-verde), chopped
Where to find ingredients
Find fresh produce such as onions, garlic, tomatoes, and herbs at local Samoan markets or supermarkets in the produce aisle. Ground beef can be sourced from local butcher shops or the meat department of your preferred grocery store.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they begin to brown lightly.
- Add the ground beef to the pan.
- Stir continuously to break up any clumps and allow the meat to brown evenly.
- Incorporate the diced tomato into the mixture.
- Cook, stirring occasionally, until all the moisture from the preparation has completely evaporated.
- Season with salt and black pepper, adjusting according to your palate.
- Remove from heat and stir in the chopped green herbs.
- Allow the filling to cool completely before assembling the pastéis to ensure the dough remains intact.
Observations
The primary goal for this filling is to keep it sufficiently dry, preventing excess moisture from compromising the crispiness of the pastry during frying. The key technique is to sauté the mixture until every bit of liquid has fully reduced before finishing the preparation.
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