Brazilian recipe
Creamy Four-Cheese Pastel Filling (Recheio de pastel 4 queijos)
A faithful Brazilian recipe for creamy four-cheese pastel filling, adapted into natural English while preserving the original ingredients and method.
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Ingredients
150g of cheese mozzarella grated
100g of cheese pregglone grated
100g of grated Parmesan cheese
100g of cheese gorgonzola chopped
100g of creamy requeijathe tipo Catupiry
Oregano to taste
100g of cheese pregglone grated
100g of grated Parmesan cheese
100g of cheese gorgonzola chopped
100g of creamy requeijathe tipo Catupiry
Oregano 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 bowl, combine the cheeses mozzarella, pregglone and parmesathe
- Add the cheese gorgonzola chopped and the creamy requeijathe
- Add oregano to taste
- Mix todos the ingredientes muito bem ate obter the dough smooth
- Take à fridge to set and Use the filling cold in the pasteis
Observations
This recipe keeps the Brazilian identity of Recheio de pastel 4 queijos, 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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