Brazilian recipe
Brazilian Calabresa Pastel Filling
A bold Brazilian filling made with calabresa sausage, onion and oregano, cooked until dry and golden for crisp homemade pastel.
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Ingredients
300 g grated calabresa sausage
1 small onion, chopped
Dried oregano, to taste
1 small onion, chopped
Dried oregano, to taste
Where to find ingredients
Calabresa sausage: look in the chilled meat section at larger supermarkets or at Brazilian and Latin food shops. If unavailable, use a smoked pork sausage as a substitute and keep calabresa as the preferred ingredient.
Onion: available at local markets, produce stalls and supermarkets.
Dried oregano: available in the seasoning aisle at supermarkets and neighbourhood groceries.
Onion: available at local markets, produce stalls and supermarkets.
Dried oregano: available in the seasoning aisle at supermarkets and neighbourhood groceries.
Preparation method
- Place the grated calabresa sausage and chopped onion in a saucepan.
- Sauté over medium heat until the onion is soft and the sausage is nicely browned.
- Drain off any excess fat from the bottom of the pan.
- Sprinkle the oregano over the mixture and stir well.
- Let the filling cool completely before using it in your recipes.
Observations
This versatile calabresa filling works well in Brazilian pastel, pizza, baked savoury snacks or pies. Cook off the excess fat, then let the mixture cool completely before adding it to the dough so the finished snack stays crisp.
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