Brazilian recipe
Calabresa and Cheese Pastel Filling (Recheio de pastel de calabresa com queijo)
Master this classic, savory combination of smoked sausage and melted cheese—the perfect go-to filling for a satisfying, homemade crispy 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
Find calabresa sausage and fresh mozzarella in the deli or refrigerated aisles of local supermarkets. If calabresa is unavailable, a smoked dry-cured pork sausage can serve as a substitute.
Preparation method
- Place the grated calabresa and diced onion into a large frying pan.
- Sauté over medium heat until the onion softens and the sausage starts to brown.
- Drain any excess fat rendered in the bottom of the pan to ensure a clean filling.
- Transfer the mixture into a mixing bowl and fold in the mozzarella.
- Sprinkle with dried oregano and stir well to combine all ingredients.
- Allow the filling to cool completely before assembling your pastries to prevent the heat from melting the cheese prematurely.
Observations
This filling balances the robust, smoky profile of the sausage with the indulgent melt of cheese. The trick is to allow the mixture to cool down completely before filling your dough; this prevents the cheese from melting too early during assembly and ensures a perfect, gooey texture once you take that first bite of the fried pastry.
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