Brazilian recipe
Calabresa sausage and cheese filling for pastel (Recheio de pastel de calabresa com queijo)
Master this classic, savory combination of smoked sausage and melted cheese—the perfect filling for a quick and satisfying snack.
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Ingredients
300g grated calabresa sausage
1 small onion, finely chopped
250g mozzarella, grated or cut into small cubes
dried oregano to taste
1 small onion, finely chopped
250g mozzarella, grated or cut into small cubes
dried oregano to taste
Where to find ingredients
You can find calabresa sausage and mozzarella at local butcher shops or supermarket deli counters. If you cannot source traditional Brazilian calabresa, a smoked chorizo makes a suitable substitute. Mozzarella is widely available in the dairy aisle of most major grocery stores.
Preparation method
- Place the grated calabresa sausage and chopped onion in a frying pan.
- Sauté the ingredients for a few minutes until the onion softens and the sausage starts to brown slightly.
- Drain off any excess fat that has accumulated at the bottom of the pan.
- Transfer the mixture to a bowl and add the mozzarella.
- Sprinkle the oregano over the mixture and fold everything together until well combined.
- Allow the filling to cool down completely before assembling the pastéis to prevent the residual heat from melting the cheese prematurely.
Observations
This filling strikes the perfect balance between the bold, smoked notes of the calabresa sausage and the indulgent melt of the cheese. The golden rule here is to allow the mixture to cool down completely before filling your dough; this prevents the cheese from melting too early, ensuring that quintessential texture when you bite into the crispy pastry.
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