Brazilian recipe
Minced Beef Filling for Pastel (Recheio de pastel de carne moída)
A classic, savory minced beef filling crafted specifically for Brazilian-style pastéis, ensuring a perfect balance of moisture and flavor for a crisp finish.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g minced beef
1 tomato, deseeded and chopped
Salt to taste
Black pepper to taste
Chopped fresh parsley and spring onions to taste
1 medium onion, finely chopped
3 cloves garlic, minced
500g minced beef
1 tomato, deseeded and chopped
Salt to taste
Black pepper to taste
Chopped fresh parsley and spring onions to taste
Where to find ingredients
Find minced beef at any local butcher or supermarket meat counter. Fresh produce, including onions, garlic, tomatoes, and herbs like parsley and spring onions, can be sourced at local greengrocers or the vegetable section of major supermarkets. As a substitute for specialized herbs, coriander can be used if preferred.
Preparation method
- Heat the oil in a pan over medium heat.
- Sauté the onion and garlic until they start to turn a light golden color.
- Add the minced beef to the pan.
- Stir continuously to break up any lumps and ensure the meat browns evenly.
- Stir in the chopped tomato.
- Cook, stirring occasionally, until all the liquid from the mixture has completely evaporated.
- Season with salt and black pepper, adjusting according to your preference.
- Remove from heat and fold in the chopped parsley and spring onions.
- Allow the filling to cool completely before filling the pastéis to ensure the pastry remains intact and does not tear.
Observations
The primary goal for this filling is to ensure it is thoroughly 'dry'—meaning all excess liquid must be evaporated to prevent the moisture from compromising the crispness of the pastry dough during frying. The secret lies in sautéing the mixture patiently until every drop of liquid is reduced before finishing the dish.
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