Brazilian recipe
Calabresa and Cheese Pastel Filling (Recheio de pastel de calabresa com queijo)
Learn how to make a classic, savory filling of calabresa sausage and cheese for pastéis—perfect for a quick, delicious snack.
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Ingredients
300g grated calabresa sausage
1 small onion, finely chopped
250g mozzarella, grated or cut into small cubes
Dried oregano to taste
1 small onion, finely chopped
250g mozzarella, grated or cut into small cubes
Dried oregano to taste
Where to find ingredients
You can find calabresa sausage and mozzarella at local butcher shops or supermarket deli counters. If you cannot find authentic calabresa, a smoky Spanish chorizo or a firm, coarse-ground smoked sausage can be used as a substitute.
Preparation method
- Place the grated calabresa and chopped onion in a frying pan.
- Sauté the ingredients for a few minutes until the onion softens and the sausage is lightly browned.
- Drain any excess fat that has accumulated at the bottom of the pan.
- Transfer the mixture to a mixing bowl and add the mozzarella.
- Sprinkle the oregano over the top and combine all ingredients well.
- Allow the filling to cool entirely before assembling your pastéis to prevent the heat from melting the cheese prematurely.
Observations
This filling balances the smoky notes of the sausage with the gooey richness of melted cheese. The trick is to let the mixture cool completely before filling your pastry dough, which prevents the cheese from melting too early and ensures the perfect, satisfying texture with every bite.
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