Brazilian recipe
Creamy Palmito and Prawn Pastel Filling (Recheio cremoso de palmito e camarão para pastel)
A faithful Brazilian recipe for creamy palmito and prawn pastel filling, adapted into natural English while preserving the original ingredients and method.
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Ingredients
Salsinha chopped to taste
2 cloves of chopped garlics
100g of cream fresco or of caixinha
2 tablespoons of plain flour
250g of palmito chopped, cortado in pedacthe pequenos
Pimenta-of the-reino to taste
Sal to taste
1 spoon of sopa of butter or margarine
1 onion media chopped finamente
200ml of milk integral
300g of cleaned prawns, with casca removida and limpo
2 cloves of chopped garlics
100g of cream fresco or of caixinha
2 tablespoons of plain flour
250g of palmito chopped, cortado in pedacthe pequenos
Pimenta-of the-reino to taste
Sal to taste
1 spoon of sopa of butter or margarine
1 onion media chopped finamente
200ml of milk integral
300g of cleaned prawns, with casca removida and limpo
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, Saute the onion and the garlic in the butter ate ficarem transparentes
- Add the prawns and cook for alguns minutes, ate mudarem of cor and ficarem pink
- Add the palmito chopped and mix bem
- Sprinkle the plain flour sobre the ingredientes in the pan and stir ate incorporar
- Gradually, add the milk, stirring constantemente to evitar grumos, ate obter the cream smooth
- Fold in the cream and continue stirring ate ficar bem creamy
- Season with sal and pepper-of the-reino to taste
- Cook in low heat, stirring constantly, ate the filling thicken
- Remove of the heat, add the parsley chopped and mix bem
- Let the filling cool completamente antes of usar to rechear the pasteis
Observations
This recipe keeps the Brazilian identity of Recheio cremoso de palmito e camarão para pastel, 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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