Brazilian recipe
Calabresa sausage and cheese pastry filling (Recheio de pastel de calabresa com queijo)
Master this classic, savory filling of smoked calabresa sausage and melted cheese for pastries, a perfect choice for a quick and satisfying snack.
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Ingredients
300g grated calabresa sausage
1 small onion, finely chopped
250g mozzarella, grated or in small cubes
Dried oregano to taste
1 small onion, finely chopped
250g mozzarella, grated or in small cubes
Dried oregano to taste
Where to find ingredients
You can find calabresa sausage at specialty butchers or the international deli section of major supermarkets. If unavailable, a smoked dry-cured sausage (like a spicy chorizo) serves as a suitable substitute. Mozzarella and onions are widely available at local markets and grocery stores.
Preparation method
- Place the grated calabresa sausage and chopped onion into a skillet.
- Sauté the ingredients for a few minutes until the onion softens and the sausage starts to brown.
- Drain any excess fat that has accumulated at the bottom of the pan.
- Transfer the sausage mixture to a mixing bowl and add the mozzarella.
- Sprinkle the oregano over the mixture and combine all items thoroughly.
- Allow the filling to cool down completely before assembling the pastries to ensure the heat does not melt the cheese prematurely.
Observations
This filling brings together the distinct smoky flavor of the sausage and the creamy texture of melted cheese. The trick to achieving the perfect bite is to let the mixture cool down completely before filling the pastry dough; this prevents the cheese from melting prematurely during the frying process.
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