Brazilian recipe
Chicken and Cream Cheese Pastry Filling (Recheio de pastel de frango com catupiry)
A savory and creamy chicken filling, perfect for creating irresistible, golden-brown fried or baked pastries.
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Ingredients
200g cream cheese (soft cheese with a mild flavour)
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken (preferably chicken breast)
1 medium onion, finely chopped
2 cloves garlic, minced or crushed
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken (preferably chicken breast)
1 medium onion, finely chopped
2 cloves garlic, minced or crushed
Where to find ingredients
Chicken, onions, garlic, and olive oil can be found in any local supermarket. For the cream cheese, look for full-fat soft cheese or spreadable cream cheese in the dairy aisle. As a substitute for the specific Brazilian requeijão texture, you may use a blend of mascarpone and a small amount of heavy cream, though standard cream cheese is the recommended alternative.
Preparation method
- Heat the olive oil in a pan and sauté the onion until translucent.
- Add the garlic and sauté for another minute.
- Stir in the shredded chicken and season with salt to taste.
- Mix well and allow it to heat through for a few minutes.
- Turn off the heat and add the cream cheese to the sautéed chicken.
- Stir until you achieve a homogeneous and creamy filling.
- Let the filling cool completely before using it to stuff the pastries.
Observations
This pastry filling combines shredded chicken with a rich, creamy cheese, resulting in a smooth and savory mixture ideal for filling dough. The preparation is straightforward and efficient, making it a perfect choice for parties or quick snacks. The final result is a soft, well-balanced filling that maintains a creamy texture, ensuring delicious results whether you choose to fry or bake your pastries.
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