Creamy palmito pastel filling (Recheio cremoso de pastel de palmito)

300g de palmito chopped
150g de presunto chopped
200g de cheese muçarela grated
2 eggs cookeds choppeds
80g de olivess choppeds
1 tomato sem sementes chopped
100g de requeijao creamy

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, cassava flour, goiabada, cachaca, pacoca and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.

Creamy palmito 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.