Brazilian recipe
Calabresa and Creamy Requeijão Pastel Filling (Recheio de pastel de calabresa com requeijão)
A flavorful and creamy filling for pastéis, combining the savory kick of calabresa sausage with the smooth texture of requeijão.
0.0 / 5 by 0 Reviews
Ingredients
300 g grated calabresa sausage
1 small onion
200 g creamy requeijão
1 small onion
200 g creamy requeijão
Where to find ingredients
Calabresa sausage can be found at local butcher shops or specialty delis; if unavailable, a smoky, cured chorizo can be used as a substitute. Requeijão cremoso is available in Latin American specialty aisles at larger supermarkets; alternatively, cream cheese mixed with a little heavy cream serves as a common substitute.
Preparation method
- Grate the calabresa and finely chop the small onion.
- In a pan, sauté the onion briefly.
- Add the grated calabresa and continue to sauté for a few more minutes.
- Drain any excess fat that forms in the pan.
- Remove the pan from the heat and stir in the creamy requeijão until the mixture is homogeneous.
- Allow the filling to cool completely before using it to stuff the pastéis.
Observations
This calabresa and creamy requeijão filling is a flavorful and practical choice for any pastry enthusiast. The combination of the slightly spicy calabresa sausage with the velvet-like consistency of requeijão creates a perfectly balanced filling that is widely popular. It is an excellent choice for gatherings, snacks, or even as a business staple, as it appeals to a broad range of palates and simplifies the assembly of your pastéis. Preparing this filling at home ensures freshness and quality ingredients in every bite. Follow these straightforward steps to prepare a delicious mixture, ready to be used in your fried or baked pastéis.
Ratings and comments