Brazilian recipe
Ground Beef Filling for Pastéis (Recheio de pastel de carne moída)
A classic, savory ground beef filling for Brazilian pastéis, carefully balanced to ensure a succulent texture while keeping the pastry crispy.
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Ingredients
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, minced
500g ground beef
1 tomato, seeded and chopped
Salt to taste
Black pepper to taste
Chopped fresh parsley and spring onions to taste
1 medium onion, chopped
3 cloves garlic, minced
500g ground beef
1 tomato, seeded and chopped
Salt to taste
Black pepper to taste
Chopped fresh parsley and spring onions to taste
Where to find ingredients
All ingredients are available at local markets and grocery stores. For fresh produce like onions, tomatoes, and herbs, local stalls provide the best quality. For ground beef, specialized local butchers are recommended.
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.
- Add the chopped tomato to the mixture.
- Cook, stirring occasionally, until all the liquid from the mixture has evaporated completely.
- Season with salt and black pepper, adjusting to your taste.
- Turn off the heat and stir in the chopped fresh herbs.
- Allow the filling to cool completely before filling the pastéis to ensure the dough remains intact.
Observations
The primary goal for this filling is to keep it dry and well-balanced, preventing excess moisture from compromising the crunchiness of the dough when deep-fried. The secret lies in sautéing the mixture until all the juices have completely evaporated before finishing the preparation.
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