Brazilian recipe
Creamy Leek Filling for Pastel (Recheio de pastel de alho poró)
This leek filling is a classic, sophisticated choice for pastéis, balancing the mild flavor of the vegetable with a smooth, velvety cream base.
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Ingredients
2 leek stalks, thinly sliced
1 small onion, finely chopped
Butter, to taste
200g table cream (creme de leite)
Salt, to taste
Pepper, to taste
1 small onion, finely chopped
Butter, to taste
200g table cream (creme de leite)
Salt, to taste
Pepper, to taste
Where to find ingredients
Find fresh leeks and onions in the produce section of local supermarkets like Nature's Basket or BigBasket. Table cream can be found in the dairy aisle; if unavailable, a thick heavy cream may be used as a substitute.
Preparation method
- Heat the butter in a pan over medium heat.
- Sauté the onion along with the leeks until they become tender.
- Season the mixture with salt and pepper according to your preference.
- Stir in the table cream.
- Cook over low heat, stirring continuously, until the filling thickens.
- Remove from the heat and allow to cool completely before using it to fill the pastéis.
Observations
A straightforward and practical recipe, perfect for those seeking a subtle yet elegant flavor profile for homemade pastéis. It is essential to ensure the mixture cools down completely before filling the pastry sheets to achieve the perfect texture and prevent the dough from softening.
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