Brazilian recipe
Chicken and Cream Cheese Filling for Pastel (Recheio de pastel de frango com catupiry)
This shredded chicken and creamy cheese filling is a straightforward and savoury option, perfect for creating crispy, flavour-packed hand pies.
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Ingredients
200g Catupiry or similar creamy, soft-textured cheese
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken, preferably chicken breast
1 medium onion, finely chopped
2 garlic cloves, minced or crushed
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken, preferably chicken breast
1 medium onion, finely chopped
2 garlic cloves, minced or crushed
Where to find ingredients
You can find these staples at any local market in Sierra Leone. For the chicken, fresh breasts are available at butcher stalls. Catupiry is a specific Brazilian brand; if unavailable, use a high-quality, full-fat soft cream cheese or processed cheese spread from local supermarkets as a substitute.
Preparation method
- Heat the olive oil in a pan and sauté the onion until translucent.
- Add the garlic and sauté for another minute.
- Stir in the shredded chicken and season with salt to your preference.
- Mix thoroughly and allow it to warm through for a few minutes.
- Turn off the heat and stir the creamy cheese into the sautéed chicken.
- Stir until you achieve a uniform and creamy filling.
- Allow the filling to cool down completely before using it to stuff the pastries.
Observations
This filling for pastel perfectly pairs succulent shredded chicken with a rich, creamy cheese, resulting in a smooth mixture that is ideal for stuffing pastry doughs. The preparation is simple and swift, making it a great choice for those seeking a practical recipe for social gatherings or quick snacks. The final outcome is a tender filling with a well-balanced flavour profile and a velvety texture, ensuring irresistible pastries whether you choose to deep-fry or bake them.
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