Brazilian recipe
Savory Cassava and Ground Meat Pie (Escondidinho de carne)
A classic Brazilian comfort food, this dish combines a velvety cassava purée with a succulent meat filling, finished with a golden cheese crust.
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Ingredients
1 kg cassava
2 tbsp butter
2 cups heavy cream
300 ml coconut milk
4 tbsp finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (topside/coxão mole), hand-chopped
1 tbsp minced garlic
1/2 onion, chopped
2 tsp annatto powder
2 tbsp chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped olives
2 tbsp chopped parsley and scallions
1 beef bouillon cube
Minced chili pepper (dedo-de-moça) to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g creamy processed cheese (requeijão)
Coarsely grated parmesan for sprinkling
Chopped parsley and scallions for garnish
2 tbsp butter
2 cups heavy cream
300 ml coconut milk
4 tbsp finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (topside/coxão mole), hand-chopped
1 tbsp minced garlic
1/2 onion, chopped
2 tsp annatto powder
2 tbsp chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped olives
2 tbsp chopped parsley and scallions
1 beef bouillon cube
Minced chili pepper (dedo-de-moça) to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g creamy processed cheese (requeijão)
Coarsely grated parmesan for sprinkling
Chopped parsley and scallions for garnish
Where to find ingredients
Cassava can be found in specialty tropical food markets or international produce aisles. Requeijão (creamy processed cheese) can be sourced at Latin American import stores; a suitable substitute is cream cheese blended with a touch of heavy cream or sour cream if needed.
Preparation method
- Boil the cassava until very soft
- Drain the cassava and pass it through a potato ricer while hot
- In a pot, melt the butter and add the riced cassava, sautéing lightly
- Transfer the sautéed cassava to a blender
- Add the heavy cream and coconut milk to the blender
- Blend until a smooth, homogeneous cream is obtained
- Stir the finely grated parmesan into the cream
- Season with salt and white pepper to taste
- Set the cassava cream aside
- In another pan, heat the olive oil
- Add the chopped meat and sauté until browned
- Add the minced garlic and onion, sautéing for a few more minutes
- Add the annatto powder, chopped green bell pepper, chopped tomatoes, chopped olives, chopped parsley and scallions, beef bouillon cube, and minced chili pepper
- Sauté all the filling ingredients together
- Adjust salt to taste
- Add a little water, little by little, as needed to keep the stew moist and cook the meat
- In a baking dish, spread half of the cassava cream on the bottom
- Cover with the meat filling
- Distribute the mozzarella slices over the meat
- Spread the creamy processed cheese
- Cover with the remaining cassava cream
- Sprinkle coarsely grated parmesan on top
- Garnish with chopped parsley and scallions
- Bake in a preheated oven at 180°C for 20-30 minutes, or until golden brown
Observations
The Escondidinho is a beloved staple of Brazilian home cooking, perfect for family dinners or hosting guests. Its base of smooth cassava purée contrasts beautifully with the savory, spiced meat filling, creating a truly irresistible combination. The final layer of melted cheese adds a special touch to the dish.
This recipe is a traditional version that celebrates authentic home-style flavors, with clear instructions to ensure success even for beginners. The purée is prepared with boiled cassava, whipped with heavy cream and coconut milk for a silky texture. The meat filling is thoroughly seasoned with an optional kick of heat, and the assembly in a baking dish with different types of cheese guarantees a bubbling, golden topping.
This recipe is a traditional version that celebrates authentic home-style flavors, with clear instructions to ensure success even for beginners. The purée is prepared with boiled cassava, whipped with heavy cream and coconut milk for a silky texture. The meat filling is thoroughly seasoned with an optional kick of heat, and the assembly in a baking dish with different types of cheese guarantees a bubbling, golden topping.
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