Rustic Dried Beef and Plantain Pie

Name: Rustic Dried Beef and Plantain Pie
Prep time: 180 min
Total time: 180 min
Yield: 12 servings
Cuisine: Fusion Brésilienne
Ingredients: 4 cups all-purpose flour; ⅔ cup butter or margarine; 1 egg; 1 tbsp baking powder; 1 pinch of salt; 2–3 tbsp cold water; 400 g cooked shredded salt-dried beef; 2 large onions, diced; 5 tbsp butter; 5 tbsp neutral oil; ½ cup chopped fresh parsley; 250 g shredded mozzarella; 1 egg, lightly beaten + 2 tbsp flour; 4 plantains, sliced; 1 egg yolk, for brushing

By Marie Lefebvre · Updated October 21, 2026

A hearty savory pie packed with tender shredded salt-dried beef, golden pan-fried plantain slices, and melted mozzarella, all wrapped in a flaky homemade crust. A Brazilian-inspired showstopper that brings everyone to the table.

Prep⏱️ 180 min

Servings👥 12 servings

Difficulty📊 Medium

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🛒 Ingredients

12 servings

4 cups all-purpose flour
⅔ cup butter or margarine
1 egg
1 tbsp baking powder
1 pinch of salt
2–3 tbsp cold water
400 g cooked shredded salt-dried beef
2 large onions, diced
5 tbsp butter
5 tbsp neutral oil
½ cup chopped fresh parsley
250 g shredded mozzarella
1 egg, lightly beaten + 2 tbsp flour
4 plantains, sliced
1 egg yolk, for brushing

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Directions

1
Make the crust: combine flour, butter, egg, baking powder, and salt until crumbly. Add water one tablespoon at a time until a smooth, pliable dough forms. Wrap in cling film and refrigerate for 30 minutes.
2
Desalt the beef: trim fat, cut into chunks and cover completely with cold water. Seal with cling film and refrigerate for 12 hours, changing the water at least 4 times.
3
Cook the beef in 3 litres of boiling water over high heat for about 50 minutes until very tender. Drain and shred finely. (A pressure cooker also works well.)
4
In a large pan, melt 3 tbsp butter with 2 tbsp oil over medium heat. Sauté the onions, stirring often, until soft and translucent.
5
Add the shredded beef and the egg beaten with flour. Stir to combine, then fold in the parsley and mozzarella. Set aside.
6
In the remaining butter and oil, pan-fry the plantain slices until golden on both sides, about 2 minutes per side. Drain on paper towels.
7
Preheat oven to 180 °C (350 °F). Press half the dough into a greased pie dish. Spread the beef filling evenly and top with the plantain slices.
8
Cover with the remaining dough, crimp the edges to seal and brush with egg yolk. Bake for 35–40 minutes until deep golden brown.

💡 Chef's Tip

For a quicker desalting method, boil the beef twice, discarding and refreshing the water between each boil. Leftovers reheat beautifully in the oven the next day — the flavors deepen overnight.