Brazilian recipe
Leek pastel filling (Recheio de pastel de palmito com alho poró)
A faithful Brazilian recipe for leek pastel filling, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 colher de butter
1 onion pequena chopped
2 talos de garlic-poro fatiados
300g of palmito chopped
2 colheres de plain flour
150ml of milk
Sal to taste
Pimenta to taste
1 onion pequena chopped
2 talos de garlic-poro fatiados
300g of palmito chopped
2 colheres de plain flour
150ml of milk
Sal to taste
Pimenta to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Derreta a butter in a pan
- Saute a onion e o garlic-poro ate que fiquem macios
- Add o palmito chopped ao refogado
- Sprinkle a plain flour e Mix bem for incorporar
- Add o milk gradualmente enquanto mexe without parar
- Season with salt e pepper to taste
- Continue cozinhando em low heat ate que o creme engrosse bastante
- Remove do heat e Let esfriar completamente antes de rechear os pasteis
Observations
This recipe keeps the Brazilian identity of Recheio de pastel de palmito com alho poró, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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