Creamy Chicken and Catupiry Pastel Filling

200g Catupiry (or a smooth, spreadable cream cheese)
2 tbsp olive oil
Salt, to taste
500g cooked and shredded chicken breast
1 medium brown onion, finely diced
2 garlic cloves, crushed or minced

You can find genuine Brazilian Catupiry at specialist Latin American grocers or 'brasileiro' import shops in major Australian cities. If unavailable, mainstream supermarkets carry excellent cream cheese in the dairy aisle; choose a spreadable variety and mix it until smooth. For the chicken, store-bought BBQ chook (shredded) is a convenient shortcut if you are short on time, otherwise, poaching and shredding fresh breast works perfectly.

This filling pairs tender shredded chicken with the distinct, velvety richness of Catupiry—a staple Brazilian soft cheese. It is a simple, quick-to-assemble mixture that creates a luxurious, savoury centre for deep-fried or baked pastéis. Whether you are prepping for a party platter or just looking for a moreish afternoon snack, this filling delivers that signature creamy texture and balanced flavour that makes every bite irresistible.



Note: In Australia, Catupiry can be difficult to source outside of specialist Latin American grocers. If you cannot find it, a good substitute is a high-quality cream cheese mixed with a little heavy cream to loosen the texture, or a smooth, spreadable French-style processed cheese.