Brazilian recipe
Calabresa and Cream Cheese Pastel Filling
A delicious, creamy filling for pastéis, blending the bold flavour of calabresa sausage with velvety cream cheese. Quick and easy to prepare.
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Ingredients
200g grated pepperoni
1/4 teaspoon salt
1 small onion
1/4 teaspoon black pepper
300g cream cheese
1/4 teaspoon salt
1 small onion
1/4 teaspoon black pepper
300g cream cheese
Where to find ingredients
Find calabresa in the cured meats or international deli section of major supermarkets. Cream cheese (specifically the spreadable Brazilian-style requeijão) is available in the dairy aisle; if unavailable, use a high-fat, spreadable processed cheese.
Preparation method
- Grate the calabresa and finely chop the small onion.
- In a pan, sauté the onion until translucent.
- Add the grated calabresa and sauté for a few more minutes.
- Drain any excess fat that forms in the pan.
- Remove the pan from the heat and stir in the cream cheese until the mixture is uniform.
- Allow the filling to cool completely before using it to fill your pastéis.
Observations
This Calabresa and Cream Cheese Pastel filling is a tasty and practical choice for any savoury pastry lover. The combination of slightly spiced calabresa with the smooth texture of cream cheese creates a balanced filling that is widely popular. It is perfect for gatherings, snacks, or small-scale catering, as it appeals to a wide range of palates and makes assembly quick and simple.
Preparing this filling at home ensures freshness and high-quality ingredients. Follow these simple steps to have a delicious filling ready to use for your fried or baked pastéis.
Preparing this filling at home ensures freshness and high-quality ingredients. Follow these simple steps to have a delicious filling ready to use for your fried or baked pastéis.
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