Brazilian recipe
Brazilian Sausage and Cheese Pastry Filling (Pastel de Calabresa com Queijo)
Learn how to make a classic, savory Brazilian sausage and cheese filling for pastéis, perfect for a quick snack that everyone loves.
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Ingredients
300g cured smoked sausage (linguiça calabresa), grated
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
The 'linguiça calabresa' is a specific Brazilian cured smoked sausage. You can typically find it at specialty Latin American grocery stores, international food markets, or by asking your local butcher for a coarse-ground, smoked pork sausage seasoned with paprika and garlic. If you absolutely cannot find it, a good quality smoked chorizo or kielbasa can serve as a substitute, though the flavor profile will differ slightly. Mozzarella and onions are widely available at any standard supermarket produce and dairy aisle. Oregano is a staple available in the dried herbs section of any grocery store.
Preparation method
- Place the grated calabresa sausage and diced onion into a frying pan
- Sauté the ingredients for a few moments until the onion softens and the sausage begins to brown slightly
- Drain any excess fat that has gathered at the bottom of the pan
- Transfer the mixture to a bowl and add the mozzarella
- Sprinkle the oregano over the top and toss everything together until well combined
- Let the filling cool down completely before assembling your pastéis to prevent the heat from melting the cheese prematurely
Observations
This filling perfectly balances the smoky punch of the sausage with the gooey richness of melted cheese. The trick is letting the mixture cool down before filling your dough; this keeps the cheese from melting too early, ensuring that quintessential texture in every crispy bite of your homemade pastel.
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