recheio

Recheio is a culinary term used in Portuguese-speaking cuisines to denote the filling used to stuff pastries, pies, sandwiches, and other dishes. The noun comes from rechear, to fill. A recheio can be savory or sweet and is usually prepared separately from the dough or crust before being added to the final dish.

Savory recheios commonly combine meat, poultry, seafood, cheese, vegetables, and seasonings, often bound with eggs, milk, or a sauce. Examples include chicken with cheese, beef or pork mince, seafood with vegetables, or vegetarian fillings such as palmito with queijo. In Brazilian pastries, fillings like frango com catupiry are well known, illustrating regional preferences for creamy or cheesy fillings.

Sweet recheios include custards, creams, chocolate, fruit preserves, doce de leite, and coconut fillings. They are used in tarts, cakes, éclairs, pastries, and filled doughs, providing the primary flavor and texture of the product.

Preparation and handling: moisture balance is important; some fillings are cooked before assembly and others are whipped or folded in; thickeners such as eggs, starch, or flour are common; cooling may be needed before filling delicate doughs.

Regional usage: the concept is central to bakeries and home cooking in Portugal, Brazil, and other lusophone countries, where a wide range of recheios supports both traditional pastries and modern confectionery.