Brazilian recipe
Pastel Filling: Calabresa Sausage and Cheese
Master this classic, savoury filling of seasoned calabresa sausage and melted cheese for your homemade pastel—perfect for a quick and satisfying merienda.
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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
Calabresa sausage: Look for 'smoked sausage' or 'chorizo-style sausage' in the deli or chilled meat section of major supermarkets like SM or Robinsons. In some specialty delis, you might find imported Brazilian-style smoked sausage. Onion: Readily available in all local wet markets (palengke) and grocery produce sections. Mozzarella: Found in the dairy or cheese aisle of any standard supermarket. Dried oregano: Check the spice or herb aisle, usually sold in small shakers or pouches.
Preparation method
- Place the grated calabresa sausage and chopped onions in a frying pan
- Sauté the mixture over medium heat until the onions are translucent and the sausage is lightly browned
- Drain any excess fat that has collected at the bottom of the pan
- Transfer the mixture to a mixing bowl and toss in the mozzarella
- Sprinkle with dried oregano and stir everything together until well combined
- Let the filling cool down entirely before you assemble your pastéis, so the residual heat doesn't melt the cheese too early
Observations
This filling strikes the perfect balance between the smoky, bold taste of cured calabresa sausage and the gooey richness of melted cheese. The secret to a professional-grade result is allowing the mixture to cool down completely before filling your wrappers; this prevents the cheese from melting prematurely, ensuring every bite of your crispy, deep-fried pastel is just right.
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