Brazilian recipe
Creamy Leek Filling for Pastel (Recheio de pastel de alho poró)
This leek filling is a sophisticated and classic choice for homemade pastéis, balancing the delicate vegetable notes with a rich, creamy texture.
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Ingredients
2 leeks, sliced
1 small onion, finely diced
Butter, to taste
200g thickened cream
Salt, to taste
Pepper, to taste
1 small onion, finely diced
Butter, to taste
200g thickened cream
Salt, to taste
Pepper, to taste
Where to find ingredients
You can find fresh leeks and onions in the produce aisle of any local supermarket, such as Coles or Woolworths. Thickened cream and butter are located in the refrigerated dairy section. If you cannot find thickened cream, regular heavy cream or cooking cream are suitable substitutes.
Preparation method
- Heat the butter in a pan over medium heat.
- Sauté the onion and leeks until they are softened and translucent.
- Season the mixture with salt and pepper to your preference.
- Stir in the thickened cream.
- Cook over low heat, stirring continuously until the filling thickens.
- Remove from heat and allow to cool completely before using to fill the pastéis.
Observations
A simple yet refined filling that brings a subtle, elegant flavour profile to your homemade pastéis. It is essential to ensure the mixture cools down completely before assembling, which helps maintain the perfect texture and prevents the pastry from becoming soggy during frying.
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