Brazilian recipe
Creamy Chicken and Palmito Pastel Filling (Recheio cremoso de pastel de frango com palmito)
A faithful Brazilian recipe for creamy chicken and palmito pastel filling, adapted into natural English while preserving the original ingredients and method.
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Ingredients
500g of shredded chicken
250g of palmito chopped
1 onion chopped
2 cloves of chopped garlics
2 tablespoons of olive oil
150g of creamy requeijathe
Sal to taste
250g of palmito chopped
1 onion chopped
2 cloves of chopped garlics
2 tablespoons of olive oil
150g of creamy requeijathe
Sal to taste
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
- In the pan, aquecthe the olive oil in medium heat
- Saute the onion chopped ate ficar transparente
- Add the chopped garlic and Saute for mais 1 minute, ate perfumar
- Add the shredded chicken and the palmito chopped à pan
- Season with sal to taste and mix bem
- Cook for alguns minutes, stirring occasionally
- Add the creamy requeijathe and mix ate obter the filling smooth and creamy
- Cook in low heat for mais 5 minutes, or ate the filling thicken levemente
- Remove of the heat and Let cool completamente antes of usar to rechear the pasteis
Observations
This recipe keeps the Brazilian identity of Recheio cremoso de pastel de frango com palmito, 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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