Brazilian recipe
Palmito and leek pastel filling (Recheio de pastel de palmito com alho poró)
Make palmito and leek pastel filling with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 colher de butter
1 onion pequena chopped
2 talos de leek fatiados
300g de palmito chopped
2 colheres de wheat flour
150ml de milk
Salt to taste
Pimenta to taste
1 onion pequena chopped
2 talos de leek fatiados
300g de palmito chopped
2 colheres de wheat flour
150ml de milk
Salt to taste
Pimenta 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
- Derreta a butter In a pan
- Saute a onion e o leek até que fiquem macios
- Add o palmito chopped ao refogado
- Polvilhe a wheat flour e mix bem para incorporar
- Add o milk gradualmente enquanto mexe sem parar
- Season com salt e pimenta to taste
- Continue cozinhando em low heat até que o cream engrosse bastante
- Remove from the heat e let esfriar completamente antes de rechear os pastéis
Observations
Palmito and leek 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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