Brazilian recipe
Chicken and Catupiry Pastry Filling (Recheio de pastel de frango com catupiry)
This creamy chicken and catupiry filling is a practical, delicious choice for making crispy, flavorful golden pastries.
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Ingredients
200g Catupiry (or creamy processed cheese with a smooth, mild consistency)
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken, preferably chicken breast
1 medium onion, finely diced
2 cloves garlic, minced or crushed
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken, preferably chicken breast
1 medium onion, finely diced
2 cloves garlic, minced or crushed
Where to find ingredients
Find chicken breast and fresh produce in the butcher or produce sections of your local supermarket. Catupiry can be found in the dairy or international specialty aisle; if unavailable, a high-quality cream cheese or spreadable processed cheese acts as a suitable substitute.
Preparation method
- Heat the olive oil in a pan and sauté the onion until translucent.
- Add the garlic and continue to sauté for another minute.
- Incorporate the shredded chicken and season with salt to your liking.
- Stir everything well and let it heat through for a few minutes.
- Turn off the heat and fold the catupiry into the sautéed chicken.
- Mix thoroughly until you achieve a smooth and creamy consistency.
- Allow the filling to cool down completely before using it to assemble your pastries.
Observations
This pastry filling pairs shredded chicken with creamy catupiry, resulting in a rich, savory mixture perfect for stuffing pastry dough. The preparation is straightforward and efficient, ideal for anyone seeking a reliable recipe for parties or quick snacks. The end result is a tender filling with a balanced flavor profile and a smooth, creamy texture, ensuring irresistible pastries whether you choose to fry or bake them.
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