Brazilian recipe
Creamy Leek Filling for Pastel (Recheio de pastel de alho poró)
This leek filling is a classic, savory choice for pastéis, balancing the delicate flavor of the vegetable with the rich creaminess of heavy cream.
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Ingredients
2 leek stalks, sliced
1 small onion, chopped
Butter to taste
200g heavy cream (creme de leite)
Salt to taste
Pepper to taste
1 small onion, chopped
Butter to taste
200g heavy cream (creme de leite)
Salt to taste
Pepper to taste
Where to find ingredients
You can find fresh leeks and onions in the produce aisle of local Bahamian food stores. Heavy cream and high-quality butter are readily available in the dairy section. If needed, a splash of cream cheese can be used as a substitute for a thicker consistency.
Preparation method
- Heat the butter in a pan over medium heat.
- Sauté the onion together with the leeks until they are soft.
- Season the mixture with salt and pepper to your preference.
- Add the heavy cream to the sautéed mixture.
- Stir well over low heat until the filling thickens.
- Remove from the heat and wait for it to cool completely before filling the pastéis.
Observations
A straightforward and practical filling, perfect for those seeking a subtle yet sophisticated flavor in homemade pastéis. It is essential to ensure the mixture cools down completely to maintain the right texture when sealing the pastry dough.
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