Brazilian recipe
Calabresa and Requeijão Pastel Filling (Recheio de pastel de calabresa com requeijão)
A creamy pastel filling combining calabresa sausage with requeijão, quick to prepare and full of savoury flavour.
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Ingredients
300 g of calabresa sausage grated
1 onion pequena
200 g of creamy requeijãthe
1 onion pequena
200 g of creamy requeijãthe
Where to find ingredients
Find Brazilian ingredients such as dendê oil, macaxeira or cassava, cachaça, palmito, cassava flour, requeijão, goiabada, guaraná, calabresa, moranga squash, cação and queijo minas in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: firm white fish for cação, smoked sausage for calabresa, cream cheese for requeijão, and butternut squash for moranga.
Preparation method
- Grate the calabresa sausage and pique the onion pequena
- In the pan, saute the onion rapidamente
- Add the calabresa sausage grated and saute for another alguns minutos
- Drain the excess of fat that if form
- Remove the pan of the heat and mix the creamy requeijãthe until obter the dough smooth
- Let the filling cool completely before usá-lo to fill the pastels
Observations
This calabresa and requeijão pastel filling is a practical option for anyone who loves Brazilian savoury pastries. The gently spicy flavour of calabresa and the creaminess of requeijão create a balanced, well-loved filling.
It works well for parties, snacks or selling pastéis, because it is tasty and easy to assemble. Preparing it at home helps keep the filling fresh and ready for fried or baked pastéis.
It works well for parties, snacks or selling pastéis, because it is tasty and easy to assemble. Preparing it at home helps keep the filling fresh and ready for fried or baked pastéis.
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