Brazilian recipe
Chicken and Catupiry Pastry Filling (Recheio de pastel de frango com catupiry)
This savory chicken and creamy requeijão filling is a staple for crispy, golden pastries—perfect for a quick snack or a gathering.
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Ingredients
200g creamy requeijão, a mild and spreadable soft cheese
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken, preferably chicken breast
1 medium onion, finely diced
2 cloves garlic, minced or crushed
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken, preferably chicken breast
1 medium onion, finely diced
2 cloves garlic, minced or crushed
Where to find ingredients
You can find chicken breast and produce at any major Canadian supermarket like Loblaws, Sobeys, or Metro. While authentic 'Catupiry' or traditional Brazilian-style 'requeijão' are best sourced from specialty Latin markets or international aisles, you can use a high-quality cream cheese or a spreadable soft processed cheese as a close substitute.
Preparation method
- Heat the olive oil in a skillet and sauté the onion until translucent.
- Add the garlic and sauté for another minute.
- Stir in the shredded chicken and season with salt to taste.
- Mix well and cook for a few minutes until heated through.
- Remove from heat and stir in the creamy requeijão.
- Stir until the filling is smooth, creamy, and well combined.
- Allow the mixture to cool completely before using it to fill your pastry dough.
Observations
This pastry filling combines shredded chicken with creamy requeijão to create a luscious, flavorful mixture ideal for filling dough shells. The preparation is straightforward and quick, making it a reliable recipe for hosting guests or a simple afternoon bite. You will achieve a smooth, well-balanced filling with a velvety texture that stays intact and delicious whether you choose to deep-fry or bake your pastries.
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