Brazilian recipe
Leek Pastel Filling (Recheio de pastel de alho poró)
This leek filling is a classic, savory choice for pastéis, balancing the mild sweetness of the vegetable with a rich, creamy texture.
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Ingredients
2 leek stalks, sliced
1 small onion, finely chopped
Butter, to taste
200g table cream (creme de leite)
Salt, to taste
Pepper, to taste
1 small onion, finely chopped
Butter, to taste
200g table cream (creme de leite)
Salt, to taste
Pepper, to taste
Where to find ingredients
Find leeks, onions, and butter in the produce and dairy sections of local supermarkets like Massy Stores. Table cream (creme de leite) can be found in the canned goods or international food aisle; if unavailable, a heavy cream substitute may be used, though it will result in a slightly different texture.
Preparation method
- Heat the butter in a pan over medium heat.
- Sauté the onion and the sliced leeks until they are soft and tender.
- Season the mixture with salt and pepper to your preference.
- Pour the table cream into the sautéed mixture.
- Stir well over low heat until the filling thickens to a consistent texture.
- Remove from the heat and allow it to cool completely before using it to fill your pastéis.
Observations
A straightforward and practical recipe, perfect for those seeking a smooth and sophisticated flavor in homemade pastéis. It is essential to let the mixture cool completely before filling the dough, as this ensures the ideal consistency for sealing and prevents the pastry from becoming soggy.
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