Brazilian recipe
Leek pastel filling (Recheio de pastel de alho poró)
Make leek pastel filling with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
2 talos de leek fatiados
1 onion pequena chopped
Butter to taste
200g de cream
Salt to taste
Pimenta to taste
1 onion pequena chopped
Butter to taste
200g de cream
Salt to taste
Pimenta to taste
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, cassava flour, goiabada, charque, moranga, pamonha, feijoada, bacalhau and pastel are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Aqueça a butter In a pan
- Saute a onion junto com o leek até que fiquem macios
- Season a mistura com salt e pimenta conforme sua preferência
- Add o cream ao refogado
- Mix bem em fogo baixo até que o filling ganhe consistência
- Retire do fogo e aguarde esfriar completamente antes de rechear os pastéis
Observations
Leek pastel filling is leek pastel filling, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
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