Brazilian recipe
Creamy Leek Pastel Filling (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 velvety cream finish.
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Ingredients
2 leek stalks, sliced
1 small onion, finely chopped
Butter, to taste
200g single cream
Salt, to taste
Pepper, to taste
1 small onion, finely chopped
Butter, to taste
200g single cream
Salt, to taste
Pepper, to taste
Where to find ingredients
Find fresh leeks and onions in the produce section of local supermarkets or greengrocers. Butter and single cream can be found in the dairy aisle. If fresh cream is unavailable, a high-fat cooking cream is an acceptable substitute.
Preparation method
- Heat the butter in a saucepan over medium heat.
- Sauté the chopped onion and sliced leeks until they are soft and translucent.
- Season the mixture with salt and pepper according to your preference.
- Stir in the cream to the sautéed vegetables.
- Cook over low heat, stirring constantly until the filling thickens.
- Remove from the heat and allow it to cool down completely before using it to fill the pastéis.
Observations
This simple, practical filling is ideal for those looking for a smooth and refined flavor in their homemade savory pastries. It is essential to ensure the mixture cools down completely to maintain the proper texture and consistency before sealing your dough.
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