Brazilian recipe
Chicken and Cream Cheese Filling for Pastries (Recheio de pastel de frango com catupiry)
This creamy chicken and catupiry-style soft cheese filling is a practical and tasty choice for making crispy, irresistible fried or baked pastries.
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Ingredients
200g cream cheese, a soft-consistency cheese with a mild flavour
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken, preferably chicken breast
1 medium onion, finely chopped
2 cloves garlic, chopped or crushed
2 tablespoons olive oil
Salt to taste
500g cooked and shredded chicken, preferably chicken breast
1 medium onion, finely chopped
2 cloves garlic, chopped or crushed
Where to find ingredients
Find chicken, onions, garlic, and olive oil in standard supermarkets or local green grocers. For the cream cheese, look for spreadable cheese options (like smooth cream cheese or processed spreadable cheese) to replicate the soft texture of the original ingredient.
Preparation method
- Heat the olive oil in a pan and sauté the onion until translucent
- Add the garlic and sauté for another 1 minute
- Add the shredded chicken and season with salt to taste
- Mix well and let it heat through for a few minutes
- Turn off the heat and add the cream cheese to the sautéed chicken
- Stir until you obtain a homogeneous and creamy filling
- Let the filling cool completely before using it to fill the pastries
Observations
This pastry filling combines shredded chicken with creamy spreadable cheese, creating a smooth and flavourful mixture perfect for dough pockets. The preparation is straightforward and quick, making it an ideal choice for those seeking a practical recipe for parties or snacks. The end result is a tender filling with a balanced flavour and creamy texture that ensures delightful pastries whether fried or oven-baked.
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