Brazilian recipe
Minced Beef Filling for Pastels (Recheio de pastel de carne moída)
A classic minced beef filling for Brazilian pastéis, balancing flavor and texture for a succulent and perfect result.
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Ingredients
2 tablespoons oil
1 medium onion, chopped
3 garlic cloves, minced
500g minced beef
1 tomato, seeded and chopped
Salt to taste
Black pepper to taste
Chopped fresh herbs (cheiro-verde)
1 medium onion, chopped
3 garlic cloves, minced
500g minced beef
1 tomato, seeded and chopped
Salt to taste
Black pepper to taste
Chopped fresh herbs (cheiro-verde)
Where to find ingredients
All ingredients can be found at local supermarkets or butcher shops. For the cheiro-verde, a common substitute in South Africa is a mix of fresh flat-leaf parsley and spring onion tops.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they begin to lightly brown.
- Add the minced beef to the pan.
- Stir continuously to break up any lumps and allow the meat to brown evenly.
- Add the chopped tomato to the mixture.
- Cook, stirring occasionally, until all the moisture from the preparation has evaporated completely.
- Season with salt and black pepper, adjusting to your taste.
- Turn off the heat and stir in the chopped fresh herbs.
- Wait for the filling to cool completely before filling the pastels to ensure the dough remains intact.
Observations
The primary goal for this filling is to keep it quite dry, preventing excess moisture from the meat from compromising the crunchiness of the pastry dough during frying. The secret is to sauté the mixture until all the liquid has reduced completely before finishing the preparation.
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