Brazilian recipe
Homemade four-cheese pastel filling (Recheio de pastel 4 queijos)
Make four-cheese pastel filling with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
150g de muçarela grated ou chopped
100g de Parmesan cheese grated
100g de cheese pregglone grated ou chopped
100g de cheese gorgonzola chopped
Orégano to taste
100g de Parmesan cheese grated
100g de cheese pregglone grated ou chopped
100g de cheese gorgonzola chopped
Orégano to taste
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, cassava flour, goiabada, cachaca, pacoca and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a bowl, mix a muçarela, o Parmesan cheese, o cheese pregglone e o cheese gorgonzola
- Add orégano to taste à mistura de cheeses
- Mexa todos os ingredientes delicadamente até que estejam bem combinados
- Utilize o filling frio para montar os pastéis
- Certifique-se de fechar bem as bordas dos pastéis para evitar que o filling vaze durante o cozimento
Observations
Homemade four-cheese pastel filling is four-cheese 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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