Brazilian recipe
Calabresa and Creamy Requeijão Pastel Filling (Recheio de pastel de calabresa com requeijão)
A savory and creamy filling for pastéis that balances the bold, smoky notes of calabresa with the rich, velvety texture of homemade-style requeijão.
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Ingredients
300g grated calabresa sausage
1 small onion
200g creamy requeijão
1 small onion
200g creamy requeijão
Where to find ingredients
You can find calabresa sausage in the cured meats or deli section of local supermarkets; if unavailable, a high-quality smoked sausage can be used as a substitute. Requeijão is typically found in the dairy or international foods aisle. Onions are available in the fresh produce section.
Preparation method
- Grate the calabresa sausage and finely chop the small onion.
- Sauté the onion briefly in a skillet.
- Add the grated calabresa to the skillet and sauté for a few more minutes.
- Drain any excess fat that has rendered from the sausage.
- Remove the pan from the heat and stir in the creamy requeijão until the mixture is well combined and smooth.
- Allow the filling to cool down completely before using it to stuff your pastéis.
Observations
This calabresa and creamy requeijão filling is a flavorful, no-fuss choice for those who love traditional savory snacks. The pairing of the slightly spicy, cured calabresa sausage with the indulgent smoothness of requeijão creates a balanced blend that is always a crowd-pleaser. It is an ideal option for gatherings, casual snacks, or even as a sellable item, as it offers a versatile flavor profile that is quick and easy to assemble within the dough.
Preparing this filling from scratch ensures both quality and freshness in every bite. Simply follow these straightforward steps to get a delicious, ready-to-use filling for your deep-fried or oven-baked pastéis.
Preparing this filling from scratch ensures both quality and freshness in every bite. Simply follow these straightforward steps to get a delicious, ready-to-use filling for your deep-fried or oven-baked pastéis.
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