Pão Recheado


Stuffed bread rolls

An essential platter in Macanese chás-gordos (lavish afternoon teas),

Pão Recheado from “Guilly” Canavarro Remedios

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

12 small salted bread rolls
225g minced pork
açafrão (literally saffron – but usually this is meant to be turmeric)
coriander powder
good quality cheese, grated
pitted and diced olives
finely chopped spring onions
salt and pepper
fat for deep frying


Cut out a deep conical-shaped plug from the centre of the bottom of each bread roll (lengthwise)(1) the size of a large olive. As the knife goes through, take a deep piece of the inside at an angle so that to the small crust there will be attached a pointed soft part. (This will help bond the lid to the stuffing.)

Put in your finger and draw out all the soft part of the roll. Be careful not to damage the crust as the gravy of the filling may run out.

Keep the crumbed centres of the bread rolls that were removed.

Prepare each roll in the same manner and set aside.


When this is all ready, heat two teaspoons of lard in a frying pan and when quite hot, put in the chopped leaks, fry for a minute, mix the saffron, coriander powder and pepper together and add to the fried spring onions. Fry for 2 minutes over a slow fire (being careful not to burn as this will turn bitter). Add 2 tbsp of water and let it cook for another two minutes.

Then add the pork and let it fry for 5 minutes, stirring occasionally, and add a little salt. When this is almost cooked, add olives and about ¼ cup of water, and let it boil until about half of the gravy is left. Remove from the fire.

Take about 2-3 tbsp of the fine breadcrumbs, broken very fine, and add to this mixture, making it a soppy consistency, and lastly, put in the grated cheese. When this is cool, fill each roll well with the filling, leaving just a little space for the lid, then put on the cover.

Half-fill a large frying pan with lard. Wet your hand with water and dampen the crusts of the rolls all over and fry them in the hot fat. When one side is of a nice brown colour, turn on to the other side. Drain on paper and serve hot.

Sweet rolls can also be used, but the crust will not be so crispy after frying.

(1)     It is unclear what Guilly meant by “lengthwise”.

Pão Recheado from Maria Lourdes de Menezes Bayot, courtesy of Yvonne Husband

½ kg pork or beef mince
1 medium onion chopped fine
2 tbsp thick soya sauce
2 tbsp light soya sauce
1 tsp sugar
1 tsp turmeric powder
20 very small white buns
1 egg, beaten

To prepare the minchi, fry the onions in a little oil with the turmeric powder until the onions soften, then add the mince and fry until cooked. Add the sauces, sugar and pepper and fry for a little longer.

Using a sharp knife cut out a square piece from the bottom of each bun. With a finger, push the soft bread inside the bun to the side walls.

Fill each bun with the minchi mixture, then dip the square cut-out in beaten egg and replace it in the bun.

Deep-fry each bun in hot oil until golden brown. Place on a tray lined with a paper towel to drain.

Scroll to Top