Brazilian recipe
Creamy Cassava and Beef Pie (ESCONDIDINHO)
This classic dish features a velvety layer of mashed cassava and potatoes concealing a savory, seasoned shredded dried beef filling.
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Ingredients
700 g cassava (manioc) boiled in salted water
300 g potatoes boiled in salted water
1 tbsp butter
1 small carton table cream
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
1/2 kg dried beef (carne seca), cooked and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp spring onion, chopped
Red chili flakes or black pepper to taste
Bacon to taste
Creamy requeijão cheese in a piping bag to taste
Mozzarella cheese to taste
300 g potatoes boiled in salted water
1 tbsp butter
1 small carton table cream
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
1/2 kg dried beef (carne seca), cooked and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp spring onion, chopped
Red chili flakes or black pepper to taste
Bacon to taste
Creamy requeijão cheese in a piping bag to taste
Mozzarella cheese to taste
Where to find ingredients
Find fresh cassava, potatoes, onions, and garlic at local greengrocers or supermarkets. Dried beef (carne seca) can be sourced from specialty butchers; if unavailable, use high-quality salt-cured or smoked beef as a substitute. Requeijão is a specific Brazilian cream cheese; spreadable processed cream cheese is the closest substitute. Heavy or table cream and common dairy products are available at any major grocery retailer.
Preparation method
- Pass the cooked cassava and potatoes through a potato ricer together with the butter until you obtain a very smooth mash.
- Add the onion, bouillon cube, and table cream, then add milk gradually until the mixture reaches a creamy, thick consistency.
- Taste the mash and adjust the salt if necessary.
- Fry the bacon, garlic, and onion in a pan.
- Add the shredded dried beef and sauté for a few minutes more.
- Finish the filling by mixing in the parsley and spring onion, and seasoning with pepper.
- Check the seasoning of the filling.
- Grease a baking dish with butter on the bottom and sides.
- Distribute the dried beef at the bottom of the dish and cover with slices of mozzarella.
- Spread the mash over the cheese layer.
- Distribute small portions of creamy requeijão over the top of the mash or insert it into the puree.
- Sprinkle grated parmesan cheese on top, if desired.
- Bake in the oven for about 20 minutes or until the top is lightly golden.
- Keep an eye on the dish to ensure the bottom does not burn during baking.
Observations
This recipe yields a comforting and deeply flavorful meal. The technique of layering the mash over the hearty filling ensures a smooth texture, while the addition of cheese provides an irresistible, golden-brown finish.
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