Receita Solta

Juicy Meat Pastry: A Brazilian Delight

RS

Por

Master Receita Solta

Juicy Meat Pastry: A Brazilian Delight
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories725 kcal

Resumo para quem tem pressa

"Crispy and dry fried pastéis with a traditional filling of ground beef well sautéed with chopped onion, garlic, and pepper. The success of the recipe depends on cooking the meat until all the water dries and letting it cool before sealing the dough with a fork."

Juicy Meat Pastry: A Brazilian Delight

O Que Você Precisa Saber

- The ground meat sauté needs to dry in the pan so it doesn't release liquids that break the dough during frying. - Cooling the meat before assembly prevents the heat from softening the dough and causing holes. - Sealing all edges with the tines of a fork prevents oil from penetrating the inside of the pastel.

Ingredients

Main Course

  • 500g of ground beef
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons oil
  • Salt and pepper to taste
  • Pastry dough (500g)
  • Oil for frying

Instructions

Main Course

1

Heat the oil in a pan and sauté the onion and garlic until golden brown.

2

Add the ground beef and cook until well browned.

3

Season with salt and pepper to taste and cook for another 5 minutes.

4

Remove from the heat and let cool.

5

Roll out the pastel dough on a floured surface.

6

Cut into circles or squares, depending on your preference.

7

Place a spoonful of filling in the center of each piece of dough.

8

Close the pastel, pressing the edges with a fork to seal.

9

Heat the oil in a deep frying pan and fry the pastéis until they are golden brown.

10

Remove and place on paper towels to absorb excess oil.

11

Serve hot, accompanied by sauces of your choice.

Equipe sua Cozinha

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Chef Tips

- Wait for the meat to cool completely at room temperature before starting to fill the dough discs. - Keep the fat between 175°C and 180°C in a deep pan to form the crispy bubbles without burning on the outside. - Fry a maximum of two pastéis at a time to avoid dropping the oil temperature and prevent them from getting soggy.

Variations

- Incorporate chopped green olives and small pieces of hard-boiled eggs into the already cold ground beef before filling the pastéis. - Add a tablespoon of grated mozzarella cheese or culinary cream cheese in the center of the dough along with the meat. - Add finely chopped fresh herbs to the meat immediately after turning off the pot to provide freshness.

Substitutions

- The ground beef from the round or chuck can be replaced with desalted and shredded dried meat or cooked chicken. - Common soybean vegetable oil can be replaced by corn or cottonseed oil for frying. - Black pepper can be swapped for chopped chili pepper or paprika to add aromatic heat.

How to Store

Fried pastéis should be served immediately. Leftovers can be kept in the refrigerator in a container with a lid for up to 2 days and should be reheated in the oven at 200°C or in the airfryer for 5 minutes to regain crispiness.

Can You Freeze It?

Freeze the assembled and raw pastries arranged on a greased baking sheet until they harden, transferring later to small bags for up to 90 days. Fry directly from frozen in hot oil, lowering flame slightly to cook filling evenly through.

What to Serve With

Serve accompanied by a classic vinaigrette with cubed tomatoes and onions, homemade hot sauce, and fresh Tahiti lime slices. A glass of cold sugarcane juice complements the traditional style of street markets.

Frequently Asked Questions

Why does the pastel dough open or burst during frying?

This happens if the filling is placed too hot into the dough, if there is leftover air inside, or if the edges are not pressed with a fork.

How to know the right oil temperature without a thermometer?

Place a matchstick or a small piece of dough in the frying pan: when it bubbles actively and rises to the surface, the temperature is correct.

Can I bake these meat pastries in the oven instead of frying?

Yes, although the traditional market dough becomes drier in the oven; brush with egg yolk and bake at 200°C for 20 minutes until golden.

How long does the ground meat need to sauté?

Sauté for about 8 to 10 minutes until all the released water evaporates and the meat is completely loose and golden.

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