Brazilian recipe
Chicken and Catupiry Pastel Filling (Recheio de pastel de frango com catupiry)
A faithful Brazilian recipe for chicken and catupiry pastel filling, adapted into natural English while preserving the original ingredients and method.
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Ingredients
200g of creamy requeijathe, cheese of consistência soft and sabor suave
2 tablespoons of olive oil of oliva
Sal to taste
500g of cooked and shredded chicken, of preferência chicken breast
1 onion media, chopped finamente
2 cloves of garlic, chopped or amassados
2 tablespoons of olive oil of oliva
Sal to taste
500g of cooked and shredded chicken, of preferência chicken breast
1 onion media, chopped finamente
2 cloves of garlic, chopped or amassados
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação 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. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Heat the olive oil in the pan and Saute the onion ate ficar transparente
- Add the garlic and Saute for mais 1 minute
- Add the shredded chicken and season with sal to taste
- Mix bem and Let aquecer for alguns minutes
- Turn off the heat and add the creamy requeijathe to the chicken refogado
- Mix ate obter the filling smooth and creamy
- Let the filling cool completamente antes of usar to rechear the pasteis
Observations
This recipe keeps the Brazilian identity of Recheio de pastel de frango com catupiry, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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