Brazilian recipe
Crispy Bacon Pastel Filling (Recheio de pastel com bacon crocante)
A faithful Brazilian recipe for crispy bacon pastel filling, adapted into natural English while preserving the original ingredients and method.
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Ingredients
200g of chopped bacon in cubes pequenos
80g of olives verdes without carocthe chopped
2 eggs cooked chopped
250g of cheese mozzarella chopped in cubes pequenos
1 tomato pequeno deseeded chopped
150g of ham chopped in cubes pequenos
80g of olives verdes without carocthe chopped
2 eggs cooked chopped
250g of cheese mozzarella chopped in cubes pequenos
1 tomato pequeno deseeded chopped
150g of ham chopped in cubes pequenos
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 frying pan, fry the chopped bacon in medium heat ate that fique bem crisp
- Remove the bacon of the frying pan and place-the sobre kitchen paper to remover the excesso of gordura
- In the bowl media, combine the bacon frito and escorrido with the ham chopped, the mozzarella chopped, the eggs cooked chopped, the olives chopped and the tomato chopped
- Mix todos the ingredientes gently ate obter the dough smooth
- Take the filling à fridge for pelo menos 30 minutes antes of usar to that the flavours blend and the filling fique mais firm to the pastel
Observations
This recipe keeps the Brazilian identity of Recheio de pastel com bacon crocante, 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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