Brazilian recipe
Spicy Sausage and Cheese Pastel Filling (Recheio de pastel de calabresa com queijo)
Master this classic, savoury filling of smoky cured sausage and melted cheese—a local favourite for homemade crispy pastéis.
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Ingredients
300g grated calabresa sausage
1 small onion, finely diced
250g mozzarella, grated or cut into small cubes
Dried oregano, to taste
1 small onion, finely diced
250g mozzarella, grated or cut into small cubes
Dried oregano, to taste
Where to find ingredients
You can find 'calabresa' sausage at specialized continental delis or Latin American grocers. If unavailable, a high-quality, pre-smoked chorizo or a firm Spanish-style sausage makes an excellent substitute. Mozzarella and onions are widely available at any major Australian supermarket produce and dairy sections.
Preparation method
- Place the grated calabresa and diced onion into a frying pan.
- Sauté over medium heat until the onion softens and the sausage starts to brown.
- Drain any excess fat released by the sausage from the bottom of the pan.
- Transfer the sausage mixture into a mixing bowl and add the mozzarella.
- Sprinkle with oregano and stir until everything is well combined.
- Allow the filling to cool down completely before filling your pastry sheets to ensure the heat doesn't melt the cheese prematurely.
Observations
This filling perfectly balances the bold, smoky notes of the sausage with the gooey texture of melted cheese. The trick to a successful batch is allowing the mixture to cool completely before assembly. This prevents the cheese from melting too early, ensuring that irresistible stringy texture the moment you take that first bite of a freshly fried pastel.
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