Brazilian recipe
Creamy Hearts of Palm Filling for Pastry (Recheio de pastel de palmito)
A traditional Brazilian savory filling made with chopped hearts of palm, perfect for pastries, pies, and snacks.
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Ingredients
300g chopped hearts of palm
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Hearts of palm can be found in the international section or canned goods aisle of most supermarkets. As a substitute for hearts of palm, artichoke hearts can be used if necessary, although the original ingredient is recommended for the authentic flavour profile.
Preparation method
- Sauté the onion and garlic in butter until softened.
- Add the chopped hearts of palm and sauté for a few more minutes.
- Sprinkle the flour over the hearts of palm and stir well to combine.
- Pour in the milk gradually, stirring constantly to prevent lumps, until you achieve a smooth cream.
- Season with salt and nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
- Remove from heat and let it cool completely before using to fill your pastries or savoury snacks.
Observations
This creamy hearts of palm filling is a staple in Brazilian cooking, widely used in pastries, pies, and various savoury snacks. Combining a quick preparation time with accessible ingredients, it delivers a rich, comforting flavour. It is the ideal choice for those who value practicality in the kitchen without compromising on quality or taste.
To prepare this filling, start by sautéing the aromatics in butter to build a flavourful base. The addition of flour and milk creates a smooth, velvety texture that perfectly coats the chopped hearts of palm, while a hint of nutmeg adds a sophisticated, aromatic finish. Ensure the filling has completely cooled before using it to stuff your dough, which helps maintain the structural integrity of your pastries during frying or baking.
To prepare this filling, start by sautéing the aromatics in butter to build a flavourful base. The addition of flour and milk creates a smooth, velvety texture that perfectly coats the chopped hearts of palm, while a hint of nutmeg adds a sophisticated, aromatic finish. Ensure the filling has completely cooled before using it to stuff your dough, which helps maintain the structural integrity of your pastries during frying or baking.
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