Prawn and catupiry pastel filling (Recheio de pastel de camarão com catupiry)

Saltsinha chopped, para finalizar e decorar
200g de requeijao creamy, que confere cremosidade ao filling
1 tablespoon de olive oil, para saute
Salt to taste, para temperar
1 onion chopped, para dar sabor e aroma
400g de prawns limpo, cooked ou refogado, de textura firme e sabor delicado
2 dentes de garlic choppeds, para realçar o sabor
Black pepper to taste, para dar um toque de sabor

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.

Prawn and catupiry pastel filling is creamy prawn 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.