Brazilian recipe
Calabresa pastel filling (Recheio de pastel de calabresa)
Make calabresa pastel filling with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
300g de linguiça calabresa grated
1 onion pequena chopped
Orégano to taste
1 onion pequena chopped
Orégano to taste
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Leve a linguiça calabresa grated e a onion chopped a uma panela
- Saute os ingredientes em medium heat até que a onion esteja macia e a linguiça bem dourada
- Remova o excesso de gordura que se formou no fundo da panela
- Polvilhe o orégano sobre a mistura e mexa bem
- Let o filling esfriar completamente antes de utilizá-lo nas suas receitas
Observations
Calabresa pastel filling is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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