Miniature Meat Pies (Pastel de Carne)

For something so small, these tiny pies have achieved star status in the region of Bahia. Baked pastels are served as appetizers or snacks. The fillings vary depending on the region, but one thing is consistent—pastels are outrageously delicious. When preparing this recipe, you can use a food processor to make the pastry. Ask your adult assistant to help with that step. Or the pastry can be made by hand.

Makes about 34 mini pies

Ingredients for The Pastry:
• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ stick very cold unsalted butter (2 ounces)
• 2 eggs
• 3 tablespoons vegetable oil
• ¼ cup ice water

Ingredients for The Filling:
• 1 small yellow onion
• 2 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1 pound ground beef round or sirloin
• 8 to 10 sprigs flat-leaf parsley
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 cup tomato sauce or tomato salsa
• 5 to 6 drops Tabasco sauce or to taste
• ¼ cup grated Parmesan cheese
• 10 green olives stuffed with pimiento

On your mark . . .

• To make the pastry in a food processor, follow the manufacturer’s instructions for making pie crust but use the ingredients listed above.
• Dust the ball of dough with a little flour, cover it in plastic wrap, and refrigerate for 1 hour or overnight.
• To make the pastry by hand, place the flour and salt together in a large bowl, and whisk to blend them together.
• Carefully cut the cold butter into small chunks and add to the flour in the bowl.
• Using a pastry cutter, or the tips of your very clean fingers, combine the butter and flour together into a coarse, crumbly mixture.
• Work quickly to keep the butter cold. Don’t worry if the butter is not fully combined with the fl our, it should be the size of small peas.
• Add the egg and vegetable oil and, using the pastry cutter or a fork, combine the ingredients. Add a little of the ice water and mix well.
• Slowly add the remaining water and continue to mix until you can press the dough into a ball.
• Place the dough onto a lightly floured countertop and knead it a few times. Be careful not to overwork the dough.
• Dust the ball of dough with a little flour, seal it in a plastic bag, or wrap it and refrigerate it for 1 hour or overnight.

Get set . . .

• To make the filling, peel the onion, chop it into small pieces, measure ¾ to 1 cup, and set aside.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set it aside.
• Wash the parsley to remove any dirt, shake off the excess water, and then roll it in a paper towel to blot any remaining moisture. Remove the stems, finely chop the leaves, measure ¼ cup, and set aside.

Cook!

• Heat the oil in a 10-inch frying pan over medium heat for 30 to 40 seconds.
• When the oil is hot but not smoking, add the onions and garlic, and sauté for 2 to 3 minutes.
• Add the ground beef, chopped parsley, cumin, paprika, salt, pepper, tomato sauce, and Tabasco, if using it.
• Break the meat up with a metal spoon as you mix the ingredients together. This is a slow process so be patient.
• Reduce the heat to low and cook for 10 minutes. Stir occasionally to keep the beef from sticking, and maintain enough heat to keep the liquid at a simmer as it cooks.
• Once the meat has cooked and most of the liquid has reduced, pour the fi lling into a heatproof bowl.
• Put the olives into a hand strainer or colander and rinse with cold water. Chop the olives and add them to the fi lling along with the grated cheese.
• Let the fi lling cool while you roll out the pastry.
• Preheat the oven to 400°F.
• Lightly grease a mini-muffi n tin (24 1 ¾ x 1-inch muffi n cups) with butter.
• To do this, tear off a square piece of wax paper and spread a little butter on. Rub the inside of each muffin cup with the buttered wax paper.
• Remove the pastry from the refrigerator.
• Lightly fl our a rolling pin and sprinkle a little fl our on a clean counter top.
• Cut the pastry into three sections. Cover and refrigerate two sections of the pastry while you roll out the first.
• Roll the pastry out with the rolling pin, flipping it over occasionally, until it is about 1⁄8 inch thick.
• Continue to lightly dust the rolling pin with small amounts of flour, but only if the pastry is sticking.
• Using a 3-inch round cookie cutter or a clean, empty soup can from which you have removed the lid on one end, cut the pastry into circles. To do this press the cutter into the pastry, but don’t twist it.
• Keep the circles right next to each other as indicated by the illustration.
• Pull up one circle of the cut dough, and lay it into the muffin tin. Gently push it down into the cup.
• Repeat until all the circles are cut, and the cups are filled.
• Add a teaspoon of the fi lling into the pastry cup.
• Gently press the top edge of the pastry around the filling being careful not to seal it.
• Repeat until all the pastry cups are filled.
• Set the tin on the middle rack of the preheated oven and bake for 25 minutes or until golden brown.
• Remove the pies from the oven and let cool for 5 to 10 minutes, and then lift them out of the tin and let them cool on a rack.
• Serve warm or at room temperature.

Chef’s Tip: The left over pastry should not be re rolled to make additional pastry cups. It will become too tough from being over worked.

This Appetizers recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p41 till p45'