Brazilian recipe
Calabresa sausage and creamy requeijão pastry filling (Recheio de pastel de calabresa com requeijão)
A savory and creamy filling for pastéis, perfectly balancing the bold flavor of calabresa sausage with the smooth texture of requeijão.
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Ingredients
300 g grated calabresa sausage
1 small onion
200 g creamy requeijão
1 small onion
200 g creamy requeijão
Where to find ingredients
Calabresa sausage and requeijão can be found at local butchers and specialized supermarkets. If unavailable, high-quality chorizo may serve as a substitute for calabresa, and a thick cream cheese can be used in place of requeijão.
Preparation method
- Grate the calabresa sausage and finely chop the small onion.
- In a pan, sauté the onion quickly.
- Add the grated calabresa sausage and sauté for a few more minutes.
- Drain any excess fat that forms.
- Remove the pan from the heat and stir in the creamy requeijão until the mixture is homogeneous.
- Allow the filling to cool completely before using it to stuff the pastries.
Observations
This calabresa sausage and creamy requeijão pastry filling is a tasty and practical choice for anyone who loves savory pastries. The combination of the slightly spicy calabresa with the rich creaminess of the requeijão creates a balanced filling that is widely appreciated. It is perfect for parties, snacks, or even for selling, as it appeals to a wide variety of palates and makes the pastry assembly simple and quick.
Preparing this filling at home ensures freshness and high-quality ingredients. Follow these simple steps to have a delicious filling ready to use in your fried or baked pastries.
Preparing this filling at home ensures freshness and high-quality ingredients. Follow these simple steps to have a delicious filling ready to use in your fried or baked pastries.
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