Brazilian recipe
Calabresa and Cheese Pastel Filling (Recheio de pastel de calabresa com queijo)
Learn how to make a classic, savory calabresa sausage and cheese filling for pastéis, perfect for a quick and popular snack.
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Ingredients
300g grated calabresa sausage
1 small onion, finely chopped
250g mozzarella, grated or cut into small cubes
Dried oregano to taste
1 small onion, finely chopped
250g mozzarella, grated or cut into small cubes
Dried oregano to taste
Where to find ingredients
You can find calabresa sausage and mozzarella at local butchers or the deli section of supermarkets. If unavailable, Spanish chorizo or smoked sausage can serve as a substitute for calabresa, though the flavor profile will differ.
Preparation method
- Place the grated calabresa and the chopped onion in a skillet.
- Sauté the ingredients for a few minutes until the onion softens and the sausage is lightly browned.
- Drain any excess fat that has collected at the bottom of the pan.
- Transfer the mixture to a mixing bowl and add the mozzarella.
- Sprinkle the oregano over the mixture and combine everything well.
- Allow the filling to cool down completely before assembling the pastéis to prevent the heat from melting the cheese prematurely.
Observations
This filling balances the smoky notes of calabresa sausage with the rich creaminess of melted cheese. The key to success is allowing the mixture to cool down completely before filling your pastries; this prevents the cheese from melting too early during the assembly, ensuring the perfect texture once the pastel is fried and served.
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