Brazilian recipe
Homemade cheese pastel filling (Recheio de pastel de queijo)
Make cheese pastel filling with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
400g de cheese muçarela grated
100g de cheese parmesão grated
Orégano to taste
Black pepper to taste (opcional)
100g de cheese parmesão grated
Orégano to taste
Black pepper to taste (opcional)
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, cassava flour, pamonha, coxinha, quindim, curau, pastel and farofa are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a bowl, combine a muçarela grated e o cheese parmesão grated
- Add o orégano e a black pepper, se estiver utilizando
- Mix bem todos os ingredientes até que os temperos estejam uniformemente distribuídos
- Utilize o filling frio, diretamente da tigela
- Ao montar os pastéis, certifique-se de fechar bem as bordas para evitar que o filling vaze durante o preparo
Observations
Homemade cheese pastel filling is cheese pastel filling, 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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