Brazilian recipe
Creamy Chicken and Catupiry Pastel Filling
This creamy chicken and Catupiry filling is a classic, crowd-pleasing choice for making golden, crunchy Brazilian pastéis.
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Ingredients
200g Catupiry or a similar smooth, creamy processed cheese
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken breast
1 medium onion, finely diced
2 cloves garlic, minced or crushed
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken breast
1 medium onion, finely diced
2 cloves garlic, minced or crushed
Where to find ingredients
In Namibia, you can source chicken breast from local butchers or supermarket meat counters. For the creamy cheese component, Catupiry is a specific Brazilian brand of 'requeijão cremoso'. If you cannot find authentic Catupiry at specialized international or deli sections of major supermarkets, the best local substitute is a high-quality, full-fat cream cheese or a smooth processed cheese spread that offers a similar savory tang and melt-in-the-mouth texture.
Preparation method
- Heat the olive oil in a pan and sauté the onion until it turns translucent
- Toss in the garlic and let it cook for another minute
- Add the shredded chicken and season with salt to your liking
- Stir well and let it warm through for a few minutes
- Turn off the heat and stir the creamy cheese into the chicken mixture
- Mix everything together until you have a smooth, creamy filling
- Allow the mixture to cool down completely before using it to fill your pastry dough
Observations
This savory filling brings together shredded chicken and velvety Catupiry cheese, resulting in a rich, flavorful mixture that is the gold standard for stuffing pastéis. It is straightforward to whip up, making it a reliable choice for parties or an easy weekend treat. You will end up with a moist, perfectly seasoned filling that stays creamy inside once the pastry is fried or baked to crispy perfection.
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