Brazilian recipe
Calabresa and Cheese Pastel Filling (Recheio de pastel de calabresa com queijo)
Learn how to make a classic, flavor-packed filling for your fried dough pockets using smoky cured sausage and melted cheese—the perfect quick snack.
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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 specialty delis or international grocery stores. Mozzarella and onions are widely available at local supermarkets and produce markets. If you cannot find Calabresa, a high-quality smoked, cured pork sausage can be used as a substitute.
Preparation method
- Place the grated Calabresa sausage and the diced onion in a frying pan.
- Sauté the ingredients for a few minutes until the onion has softened and the sausage is lightly browned.
- Drain any excess fat that has rendered at the bottom of the pan.
- Transfer the mixture into a bowl and add the mozzarella.
- Sprinkle the oregano over the mixture and fold everything together until well combined.
- Allow the filling to cool down completely before assembling the pastries to ensure the heat doesn't melt the cheese prematurely.
Observations
This filling balances the smoky, savory depth of Calabresa sausage with the indulgent creaminess of melted cheese. The trick to achieving that perfect texture is to let the mixture cool down completely before filling your dough. This prevents the cheese from melting too early, ensuring it only hits its gooey prime when the pastry is fried to golden perfection.
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