Brazilian recipe
Creamy Leek Filling for Pastéis (Recheio de pastel de alho poró)
This leek filling is a sophisticated choice for homemade pastéis, balancing the delicate sweetness of the vegetable with the rich creaminess of table cream.
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Ingredients
2 leek stalks, thinly sliced
1 small onion, finely diced
Butter to taste
200g table cream (creme de leite)
Salt to taste
Black pepper to taste
1 small onion, finely diced
Butter to taste
200g table cream (creme de leite)
Salt to taste
Black pepper to taste
Where to find ingredients
You can find fresh leeks and onions in the produce section of any local supermarket. Table cream (creme de leite) is available in the baking or international food aisles of larger retailers; if you cannot find the Brazilian-style tinned version, a high-fat double cream can serve as a substitute.
Preparation method
- Heat the butter in a pan over medium heat.
- Sauté the onion and leeks until they are soft and translucent.
- Season the mixture with salt and pepper according to your preference.
- Stir in the table cream.
- Cook on low heat, stirring constantly, until the mixture thickens slightly.
- Remove from the heat and allow the mixture to cool completely before filling the pastry dough.
Observations
A simple and practical filling, perfect for those seeking a smooth and elevated flavor profile in homemade savory pastries. It is essential to let the mixture cool completely to ensure the correct texture and easy sealing of the dough.
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