Brazilian recipe
Creamy Heart of Palm Empadão (Empadão de palmito e)
A traditional Brazilian savoury pie featuring a crisp, buttery pastry and a rich, velvety heart of palm filling. Simple to prepare and perfect for any occasion.
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Ingredients
3 cups plain flour
1 ½ cups mayonnaise
2 eggs
2 tsp salt
1-3 tbsp water
3 tbsp olive oil
1 medium onion, grated
½ green capsicum, diced
½ red capsicum, diced
100g black olives, pitted and chopped
300g heart of palm, sliced
1 tomato, diced
Fresh parsley and spring onion (cheiro-verde), to taste
250ml pouring cream
1 tbsp cornflour
Salt, to taste
1 egg yolk, for egg wash
1 ½ cups mayonnaise
2 eggs
2 tsp salt
1-3 tbsp water
3 tbsp olive oil
1 medium onion, grated
½ green capsicum, diced
½ red capsicum, diced
100g black olives, pitted and chopped
300g heart of palm, sliced
1 tomato, diced
Fresh parsley and spring onion (cheiro-verde), to taste
250ml pouring cream
1 tbsp cornflour
Salt, to taste
1 egg yolk, for egg wash
Where to find ingredients
Hearts of palm (palmito) can be found in the international aisle or health food section of major supermarkets like Coles or Woolworths. For the best result, use high-quality, full-fat mayonnaise. If cheiro-verde is unavailable, a mix of flat-leaf parsley and spring onion is a perfect substitute.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs and salt. Add water gradually, if needed, until you achieve a smooth, workable dough.
- Heat the olive oil in a pan and sauté the grated onion until soft and golden.
- Add the diced capsicums, sliced hearts of palm, chopped olives and diced tomato to the pan.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small bowl, whisk the cornflour with a little water or a splash of the cream to ensure there are no lumps.
- Stir the cream and the dissolved cornflour into the pan. Cook for a further 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and fold in the fresh chopped herbs.
- Remove the filling from the heat and set aside to cool completely.
- Press half of the dough into the bottom and up the sides of a pie dish.
- Spread the cooled heart of palm filling evenly over the pastry base.
- Roll out the remaining dough to cover the pie, ensuring you seal the edges well.
- Brush the top surface with the beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until the pastry is golden brown.
Observations
The 'empadão de palmito' is a true staple of Brazilian home cooking, cherished for its golden, crumbly crust and a succulent, flavourful filling. It is a versatile dish that works beautifully for a family lunch, an elegant dinner, or even as a standout savoury treat for gatherings.
This recipe balances convenience with an impressive finish. The pastry, unique for its use of mayonnaise, yields an incredible texture that melts in your mouth. The heart of palm filling, sautéed with aromatics like onion and capsicum and seasoned with briny olives, creates a deeply savoury profile. A final swirl of cream and fresh herbs gives the pie its signature luxurious consistency.
This recipe balances convenience with an impressive finish. The pastry, unique for its use of mayonnaise, yields an incredible texture that melts in your mouth. The heart of palm filling, sautéed with aromatics like onion and capsicum and seasoned with briny olives, creates a deeply savoury profile. A final swirl of cream and fresh herbs gives the pie its signature luxurious consistency.
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