Brazilian recipe
Creamy palmito and prawn pastel filling (Recheio cremoso de palmito e camarão para pastel)
Make creamy pastel filling with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
Saltsinha chopped to taste
2 dentes de garlic choppeds
100g de cream fresco ou de caixinha
2 tablespoons de wheat flour
250g de palmito chopped, cortado em pedaços pequenos
Black pepper to taste
Salt to taste
1 tablespoon de butter ou margarina
1 onion média chopped finamente
200ml de milk integral
300g de prawns limpo, com casca removida e limpo
2 dentes de garlic choppeds
100g de cream fresco ou de caixinha
2 tablespoons de wheat flour
250g de palmito chopped, cortado em pedaços pequenos
Black pepper to taste
Salt to taste
1 tablespoon de butter ou margarina
1 onion média chopped finamente
200ml de milk integral
300g de prawns limpo, com casca removida e limpo
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, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque, feijoada and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a pan, saute a onion e o garlic na butter até ficarem transparentes
- Add o prawns e cook por alguns minutes, até mudarem de cor e ficarem rosados
- Junte o palmito chopped e mix bem
- Polvilhe a wheat flour sobre os ingredientes na panela e mexa até incorporar
- Aos poucos, add o milk, mexendo constantemente para evitar grumos, até obter um cream homogêneo
- Incorpore o cream e continue mexendo até ficar bem creamy
- Season com salt e black pepper to taste
- Cook em low heat, stirring constantly, até o filling engrossar
- Remove from the heat, add a saltsinha chopped e mix bem
- Let o filling esfriar completamente antes de usar para rechear os pastéis
Observations
Creamy palmito and prawn pastel filling is creamy 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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