Brazilian recipe
Creamy Chicken and Catupiry Filling (Recheio de pastel de frango com catupiry)
This creamy chicken filling is a practical and delicious choice, perfect for crafting crispy savoury pastries with an irresistible flavour profile.
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Ingredients
200g Catupiry (or a smooth, mild cream cheese substitute)
2 tablespoons extra virgin olive oil
Salt to taste
500g cooked and shredded chicken breast
1 medium onion, finely chopped
2 garlic cloves, crushed or finely minced
2 tablespoons extra virgin olive oil
Salt to taste
500g cooked and shredded chicken breast
1 medium onion, finely chopped
2 garlic cloves, crushed or finely minced
Where to find ingredients
You can find chicken breast, onions, garlic, and standard olive oil at any major supermarket's produce or meat aisles. Catupiry is a specific Brazilian cream cheese brand; if unavailable, look for a thick, spreadable, mild processed cheese or a high-quality cream cheese in the deli section of international grocers as a substitute.
Preparation method
- Heat the olive oil in a pan and sauté the onion until translucent.
- Add the garlic and fry for another minute until fragrant.
- Stir in the shredded chicken and season with salt to taste.
- Mix well and cook for a few minutes until thoroughly heated through.
- Remove from the heat and fold the Catupiry into the chicken mixture.
- Stir until the filling reaches a uniform, creamy consistency.
- Allow the filling to cool completely before using it to stuff your pastry dough.
Observations
This savoury filling blends shredded chicken with Catupiry—a unique, smooth and mild Brazilian cream cheese—to create a rich, indulgent mixture ideal for filling pastry dough. The preparation is straightforward and quick, making it a reliable choice for hosting gatherings or quick snacks. The final result is a velvety, well-seasoned filling that ensures your deep-fried or oven-baked pastries turn out perfectly every time.
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