100 g of Leme Cruz pastry dough
For the filling
100 g of lean ground beef (filet mignon, picanha, alcatra or maminha)
10g of finely chopped onion
4 g of garlic
1 sprig of rosemary
1 tablespoon of olive oil
2 g of green olives, pitted and filled with pepper
5 g of chopped scallion greens
To taste: black pepper and salt
100 g of Leme Cruz pastry dough
For the filling
100 g of lean ground beef (filet mignon, picanha, alcatra or maminha)
10g of finely chopped onion
4 g of garlic
1 sprig of rosemary
1 tablespoon of olive oil
2 g of green olives, pitted and filled with pepper
5 g of chopped scallion greens
To taste: black pepper and salt
In a pan, sauté the garlic, onion, and rosemary in olive oil
Add the ground beef and cook until well browned
Remove any excess liquid that forms, allowing it to dry
Mash the green olives and season the beef with them, along with chopped scallion greens, salt, and black pepper
Let it sit for 1 day to allow the flavors to meld
On the day of preparation, fill the pastry dough with the seasoned beef and fry in hot oil
Note: You can easily find Leme Cruz pastry dough at local markets
The key to this recipe is ensuring the beef filling is well drained before being placed inside the pastry.
