Brazilian recipe
Savoury Calabresa and Requeijão Filling (Recheio de pastel de calabresa com requeijão)
A flavourful, creamy filling for fried pastries, combining the punchy taste of cured calabresa sausage with the smooth richness of requeijão. Simple to assemble for a perfect snack.
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Ingredients
300g grated calabresa sausage
1 small onion, finely chopped
200g requeijão cremoso
1 small onion, finely chopped
200g requeijão cremoso
Where to find ingredients
Find calabresa sausage at local continental delis or independent butchers that specialise in South American smallgoods. Requeijão cremoso can be sourced from Latin American grocers or international food sections in larger supermarkets; as a substitute, a high-quality thick cream cheese or labneh may be used if the specific cultural product is unavailable.
Preparation method
- Grate the calabresa sausage and finely dice the small onion.
- Sauté the onion in a pan over medium heat until translucent.
- Add the grated calabresa to the pan and cook for a few more minutes until lightly browned.
- Drain any excess fat that may have rendered from the sausage.
- Remove the pan from the heat and stir in the requeijão cremoso until the mixture is uniform and smooth.
- Allow the filling to cool down completely before using it to stuff your pastries.
Observations
This Calabresa and requeijão filling is a fantastic, fuss-free option for those who love traditional Brazilian-style savoury snacks. The contrast between the mildly spiced, smoky calabresa and the velvet-smooth requeijão creates a balanced profile that is always a crowd-pleaser. Whether you are hosting a gathering, looking for a quick lunch, or preparing batches to sell, this filling is easy to work with and holds its texture beautifully inside your pastry pockets.
Preparing your own filling at home guarantees the best quality and flavour. Follow these straightforward steps to create a delicious, reliable filling that works wonderfully in both deep-fried and oven-baked pastries.
Preparing your own filling at home guarantees the best quality and flavour. Follow these straightforward steps to create a delicious, reliable filling that works wonderfully in both deep-fried and oven-baked pastries.
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