Brazilian recipe
Creamy Leek Filling for Pastel (Recheio de pastel de alho poró)
This leek filling is a classic, flavorful option for homemade pastéis, balancing the delicacy of the vegetable with the creaminess of table cream.
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Ingredients
2 leek stalks, sliced
1 small onion, chopped
Butter to taste
200g table cream (creme de leite)
Salt to taste
Pepper to taste
1 small onion, chopped
Butter to taste
200g table cream (creme de leite)
Salt to taste
Pepper to taste
Where to find ingredients
You can find fresh leeks and onions in the produce section of local supermarkets. For the creme de leite (table cream), check the canned or dairy aisles; if unavailable, a thick cream or full-fat heavy cream can be used as a substitute.
Preparation method
- Heat the butter in a pan.
- Sauté the onion together with the leeks until they are soft.
- Season the mixture with salt and pepper to your preference.
- Add the table cream to the sautéed mixture.
- Stir well over low heat until the filling thickens.
- Remove from heat and let it cool down completely before filling the pastéis.
Observations
A simple, practical filling, it is ideal for those seeking a mild and sophisticated flavor in their homemade pastéis. It is important to ensure the mixture cools down completely to maintain the correct consistency when sealing the pastry dough.
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