Brazilian recipe
Chicken and Catupiry Pastry Filling (Recheio de pastel de frango com catupiry)
This easy-to-make shredded chicken and creamy cheese filling is the perfect savory center for crispy, golden pastries.
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Ingredients
200g Catupiry or smooth, spreadable processed cheese
2 tablespoons olive oil
Salt to taste
500g cooked and shredded 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 breast
1 medium onion, finely chopped
2 cloves garlic, minced or crushed
Where to find ingredients
Find chicken breast and fresh produce at local supermarkets or butcher shops. Requeijão or Catupiry can be found in the international or gourmet cheese section of larger retailers; if unavailable, a thick, full-fat cream cheese or processed cheese spread is a suitable substitute.
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 cook for a few minutes until heated through.
- Turn off the heat and stir the creamy cheese into the sautéed chicken.
- Mix until you achieve a smooth and uniform consistency.
- Let the filling cool down completely before using it to stuff the pastries.
Observations
This classic filling brings together succulent shredded chicken and a smooth, creamy cheese, resulting in a rich and flavorful mixture that is perfect for tucking into pastry dough. It is a quick and straightforward preparation, ideal for those seeking a practical yet delicious option for snacks or gatherings. The end result is a tender, well-balanced filling that keeps the pastries creamy on the inside, whether you choose to deep-fry them or bake them in the oven.
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