Pasteis de carne are savory Portuguese meat pastries featuring a rich, spiced beef filling encased in a crisp, golden puff pastry. These handheld pies are a beloved snack in Portugal, often enjoyed at parties, cafés, and family gatherings. The combination of tender, flavorful meat and flaky pastry makes them an irresistible treat that is surprisingly easy to make at home.
Ingredients
- 2 sheets (1 lb / 450 g) puff pastry, thawed if frozen
- 1 lb (450 g) ground beef (85% lean)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup (120 ml) beef broth
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour (for thickening)
- 1 large egg, beaten (for egg wash)
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 8-10 minutes. Drain off any excess fat if necessary.
- Stir in the paprika, cumin, oregano, and cayenne (if using). Cook for 1 minute until fragrant.
- Add the tomato paste and flour, stirring to coat the meat. Cook for 1-2 minutes to remove the raw flour taste.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 5-7 minutes, until the mixture thickens and most of the liquid has evaporated. Season with salt and pepper to taste. Remove from heat and let cool completely.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheets slightly to smooth them. Using a round cutter (about 4 inches / 10 cm in diameter), cut out circles. You should get about 6 circles per sheet, 12 total.
- Place a heaping tablespoon of the cooled meat filling in the center of each pastry circle. Be careful not to overfill.
- Brush the edges of the pastry with a little water. Fold the pastry over to create a half-moon shape. Press the edges with a fork to seal tightly.
- Place the pastries on the prepared baking sheet. Brush the tops with the beaten egg wash. Cut a small slit in the top of each pastry to allow steam to escape.
- Bake for 20-25 minutes, or until the pastries are puffed and golden brown. Let cool for 5 minutes before serving.
Tips
- Cool the filling completely: This is crucial. If the filling is warm, it will melt the butter in the puff pastry, making it soggy and difficult to handle.
- Don’t overfill: Overfilling makes sealing difficult and can cause the pastries to burst open during baking.
- Use a hot oven: A 400°F (200°C) oven ensures the pastry puffs up nicely and becomes crisp. Avoid opening the oven door during the first 15 minutes of baking.
- Make ahead: You can assemble the pastries and refrigerate them (unbaked) for up to 24 hours. Just add a couple of minutes to the baking time.
Serving Suggestions
Serve these pasteis de carne warm, either as a snack, appetizer, or light lunch. They pair beautifully with a simple green salad or a bowl of tomato soup. For a Portuguese touch, serve them with a side of piri-piri sauce for dipping.
Variations
- Chicken Pasteis: Substitute cooked, shredded chicken for the ground beef. Add a little lemon zest and fresh cilantro to the filling.
- Spicy Chorizo: Replace half of the ground beef with finely chopped chouriço or chorizo for a smoky, spicy twist.
- Add Olives: Stir in a handful of chopped green or black olives to the filling for a briny flavor.
- Baked or Fried: While this recipe is baked, traditional pasteis are often deep-fried. To fry, heat oil to 350°F (175°C) and fry the pastries (without egg wash) for 3-4 minutes per side until golden brown.
Storage and Reheating
Store any leftover pasteis in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through and crisp. You can also freeze the baked pastries for up to 2 months; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff pastry? Yes, you can. Shortcrust pastry will give you a more sturdy, pie-like crust. It won’t be as flaky, but it will still be delicious. Adjust the baking time as needed, as shortcrust may bake faster.
Can I make the filling ahead of time? Absolutely. The filling can be made 1-2 days in advance and stored in the refrigerator. Just make sure it is completely cold before using it to fill the pastries.
Why did my pastries leak during baking? This usually happens for two reasons: the filling was too wet or the pastries were overfilled. Make sure the filling has thickened and cooled completely, and use only a heaping tablespoon per pastry.
Can I bake these without an egg wash? Yes, you can brush the pastries with a little milk or cream instead. The egg wash gives a shiny, golden finish, but milk will also work well.
How do I know when the beef is fully cooked? The ground beef should be cooked to a safe minimum internal temperature of 160°F (71°C), as recommended by the USDA FSIS. Use a food thermometer to check the center of the filling before assembling.
Can I use a different type of meat? Yes, ground pork, turkey, or a mixture of meats all work well. Just ensure that any ground meat is cooked to its safe minimum internal temperature (160°F / 71°C for ground meats).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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