Brazilian recipe
Creamy Leek Filling for Pastéis (Recheio de pastel de alho poró)
This leek filling is a sophisticated and classic choice for homemade pastéis, balancing the mild sweetness of the vegetable with a rich, creamy texture.
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Ingredients
2 leek stalks, thinly sliced
1 small onion, finely diced
Butter, to taste
200g heavy cream
Salt, to taste
Black pepper, to taste
1 small onion, finely diced
Butter, to taste
200g heavy cream
Salt, to taste
Black pepper, to taste
Where to find ingredients
Leeks and fresh vegetables can be found in local markets or grocery store produce sections. Heavy cream and butter are available in the dairy aisle of supermarkets.
Preparation method
- Heat a knob of butter in a saucepan over medium heat.
- Add the diced onion and sliced leeks, sautéing until they are soft and translucent.
- Season the mixture with salt and freshly ground pepper to your preference.
- Stir in the heavy cream.
- Continue to cook over low heat, stirring constantly until the filling thickens into a creamy consistency.
- Remove from the heat and allow it to cool completely before using it to stuff the pastéis.
Observations
Creating a simple yet refined filling, this recipe brings a touch of elegance to traditional home-cooked pastéis. The secret lies in perfectly sweating the leeks to achieve a melt-in-the-mouth consistency. For the best results, ensure the mixture is completely cooled before spooning it onto your dough, as this preserves the integrity of the filling and keeps your pastéis perfectly sealed during frying.
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