Brazilian recipe
Creamy Leek Pastry Filling (Recheio de pastel de alho poró)
This leek filling is a classic, savory choice for homemade patties, blending the delicate notes of the vegetable with a smooth, velvety finish.
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Ingredients
2 leeks, thinly sliced
1 small onion, finely chopped
Butter, to taste
200g table cream (creme de leite)
Salt, to taste
Black pepper, to taste
1 small onion, finely chopped
Butter, to taste
200g table cream (creme de leite)
Salt, to taste
Black pepper, to taste
Where to find ingredients
Find fresh leeks and onions in the produce section of local supermarkets or municipal farmers' markets. Table cream (creme de leite) is available in the canned goods or dairy aisles; as a substitute, heavy cream can be used if a thicker consistency is desired.
Preparation method
- Heat the butter in a pan over medium heat.
- Sauté the chopped onion together with the sliced leeks until they are soft and translucent.
- Season the mixture with salt and pepper according to your preference.
- Stir in the table cream to the sautéed base.
- Cook over low heat, stirring continuously until the filling thickens.
- Remove from the heat and allow it to cool down completely before filling your pastries.
Observations
A straightforward, practical filling, perfect for anyone seeking a mild yet sophisticated flavor for homemade patties. It is essential to ensure the mixture cools down completely before use to maintain the ideal texture when sealing the dough.
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