Brazilian recipe
Creamy Leek Filling for Pastéis (Recheio de pastel de alho poró)
This leek filling is a classic, savory choice for pastéis, perfectly balancing the delicate notes of the vegetable with a rich, creamy texture.
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Ingredients
2 stalks of leek, thinly sliced
1 small onion, finely diced
Butter, to taste
200g heavy cream
Salt, to taste
Black pepper, to taste
1 small onion, finely diced
Butter, to taste
200g heavy cream
Salt, to taste
Black pepper, to taste
Where to find ingredients
You can find fresh leeks and onions in the produce section of local supermarkets or municipal markets. For the heavy cream and butter, check the dairy aisle. If fresh leeks are unavailable, a mix of spring onions can serve as a local substitute, though it will alter the flavor profile.
Preparation method
- Heat the butter in a pan over medium heat.
- Sauté the onion and leek until they are soft and translucent.
- Season the mixture with salt and pepper according to your preference.
- Add the heavy cream to the pan with the sautéed vegetables.
- Stir continuously over low heat until the filling thickens to the desired consistency.
- Remove from the heat and allow the mixture to cool completely before filling the pastry discs.
Observations
A simple and practical filling, this option is perfect for those seeking a smooth and sophisticated flavor for homemade pastéis. It is essential to ensure the mixture cools down completely to maintain the ideal consistency when sealing the pastry dough.
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