Brazilian recipe
Calabresa and requeijao pastel filling (Recheio de pastel de calabresa com requeijão)
Make savoury pastel filling with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
300 g de calabresa grated
1 onion pequena
200 g de requeijao creamy
1 onion pequena
200 g de requeijao creamy
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 and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Rale a calabresa e pique a onion pequena
- In a pan, saute a onion rapidamente
- Add a calabresa grated e saute por mais alguns minutes
- Escorra o excesso de gordura que se formar
- Retire a panela do fogo e mix o requeijao creamy até obter uma dough homogênea
- Let o filling esfriar completamente antes de usá-lo para rechear os pastéis
Observations
Calabresa and requeijao pastel filling is savoury 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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