Brazilian recipe
Calabresa and Cheese Pastel Filling (Recheio de pastel de calabresa com queijo)
Learn how to prepare a classic and flavorful smoky sausage and cheese filling for pastéis, perfect for a quick and highly satisfying snack.
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Ingredients
300g grated calabresa sausage
1 small onion, finely diced
250g mozzarella, grated or cut into small cubes
Dried oregano to taste
1 small onion, finely diced
250g mozzarella, grated or cut into small cubes
Dried oregano to taste
Where to find ingredients
Calabresa sausage can be found in the meat section of most local supermarkets; if unavailable, use a high-quality smoked sausage as a substitute. Mozzarella is widely available in the dairy aisle.
Preparation method
- Place the grated calabresa sausage and the diced onion into a frying pan.
- Sauté the ingredients for a few minutes until the onion has softened and the sausage has lightly browned.
- Drain off 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 stir everything until well combined.
- Allow the filling to cool completely before assembling the pastéis to ensure the heat does not melt the cheese too early.
Observations
This filling balances the robust, smoky notes of the sausage with the gooey richness of melted cheese. The trick to a perfect result is allowing the mixture to cool down completely before assembling; this prevents the cheese from melting prematurely during the process, ensuring the ideal texture when biting into the crisp pastry.
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