Brazilian recipe
Calabresa and Cheese Pastel Filling (Recheio de pastel de calabresa com queijo)
Master this classic, savory filling of smoked sausage and melted cheese for crispy pastéis, a perfect choice for a quick and popular snack.
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Ingredients
300g grated calabresa sausage
1 small onion, finely diced
250g mozzarella, grated or cut into small cubes
dried oregano to taste
1 small onion, finely diced
250g mozzarella, grated or cut into small cubes
dried oregano to taste
Where to find ingredients
You can find calabresa sausage and mozzarella at major supermarkets in the cured meats and dairy sections. If you cannot find calabresa, a smoky pepperoni or a spicy dry-cured sausage can be used as a substitute.
Preparation method
- Place the grated calabresa sausage and the diced onion into a frying pan.
- Sauté the ingredients for a few minutes until the onion has softened and the sausage has lightly browned.
- Drain off any excess fat that has accumulated at the bottom of the pan.
- Transfer the mixture to a bowl and add the mozzarella.
- Sprinkle the oregano over the mixture and combine all items thoroughly.
- Allow the filling to cool completely before assembling your pastéis to keep the residual heat from melting the cheese prematurely.
Observations
This filling strikes the perfect balance between the bold, smoky notes of calabresa sausage and the creamy goodness of melted cheese. The key to success is letting the mixture cool down completely before filling your pastry dough, which prevents the cheese from melting too early and ensures an ideal, gooey texture in every bite once fried.
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