Brazilian recipe
Calabresa and Cheese Pastel Filling (Recheio de pastel de calabresa com queijo)
Discover how to prepare a classic and flavorful Brazilian-style sausage and cheese filling for pastéis, perfect for a quick and satisfying 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
Calabresa sausage can be sourced at specialized butcher shops or deli counters; if unavailable, a high-quality smoked pork sausage may be used as a substitute. Mozzarella and onions are available at any local supermarket produce and dairy sections.
Preparation method
- Add the grated calabresa sausage and chopped onion to a skillet.
- Sauté the ingredients for a few minutes until the onion has softened and the sausage has lightly browned.
- Drain off any excess fat that has accumulated at the bottom of the pan.
- Transfer the mixture to a mixing bowl and add the mozzarella.
- Sprinkle with oregano and stir until everything is well combined.
- Allow the filling to cool entirely before filling your pastéis to ensure the cheese does not melt prematurely from residual heat.
Observations
This filling brings together the smoky depth of calabresa sausage with the indulgent melt of cheese. The trick is to let the mixture cool completely before filling your pastry dough; this prevents the cheese from melting too early during the assembly and ensures a perfect, gooey texture once the pastel is golden-brown and fried to crispy perfection.
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