Brazilian recipe
Classic Savory Ground Beef Filling for Pastel (recheio de pastel de carne moída)
This classic ground beef filling for Brazilian pastéis balances flavor and texture for a juicy, perfectly savory result.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, finely diced
3 cloves garlic, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh chopped parsley and scallions (cheiro-verde)
1 medium onion, finely diced
3 cloves garlic, minced
500g ground beef
1 tomato, seeded and diced
Salt to taste
Black pepper to taste
Fresh chopped parsley and scallions (cheiro-verde)
Where to find ingredients
Find these ingredients in your standard local grocery store. For the best ground beef, visit your local butcher or the supermarket's fresh meat counter; look for a medium-fat content for the best flavor. Tomatoes, onions, and garlic are standard produce. For 'cheiro-verde', which is a quintessential Brazilian mix, use a fresh bunch of flat-leaf parsley and spring onions (scallions) from the produce section. If you can't find them, fresh coriander (cilantro) can be a common substitute, though it changes the flavor profile slightly.
Preparation method
- Heat the oil in a pan over medium heat
- Sauté the onion and garlic until they are lightly golden
- Add the ground beef to the pan
- Stir continuously to break up any clumps and ensure the meat browns evenly
- Add the diced tomato to the mixture
- Cook, stirring occasionally, until all the liquid has evaporated completely
- Season with salt and black pepper to your liking
- Turn off the heat and stir in the fresh chopped parsley and scallions
- Let the filling cool down completely before filling your pastéis to ensure the pastry dough stays intact
Observations
The key to this filling is getting it nice and dry. Avoiding excess moisture is crucial, as it keeps the pastry shell perfectly crisp once fried. The secret is to sauté the mixture until all the liquid has fully reduced before finishing.
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