Brazilian recipe
Heart of Palm Savoury Tarts (Empadinha de palmito)
A beloved Brazilian savoury snack featuring a shortcrust pastry shell filled with a creamy heart of palm mixture.
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Ingredients
1/2 cup vegetable oil
2 large eggs
1 kg unsalted margarine, at room temperature
200 g plain flour (for thickening the filling)
1 large brown onion, finely diced
1.2 kg plain flour
Salt to taste (optional, adjust if using salted margarine)
1 litre boiling water
6 cloves garlic, finely minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 cups cold water
2 large eggs
1 kg unsalted margarine, at room temperature
200 g plain flour (for thickening the filling)
1 large brown onion, finely diced
1.2 kg plain flour
Salt to taste (optional, adjust if using salted margarine)
1 litre boiling water
6 cloves garlic, finely minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 cups cold water
Where to find ingredients
You can find hearts of palm (palmito) in the international or canned goods aisle at major supermarkets like Coles or Woolworths, or at local independent delis. Use a high-quality plain flour for the pastry. If preferred, butter can be used as a substitute for margarine, though margarine is the traditional choice for this specific texture.
Preparation method
- For the pastry, combine the flour, margarine, eggs, and salt in a large mixing bowl until you have a smooth, soft dough.
- Roll out the dough and line individual tart moulds, ensuring you cover the base and sides thoroughly.
- Set the lined moulds aside.
- For the filling, heat the oil in a saucepan over medium heat and sauté the minced garlic and onion until lightly golden.
- Add the diced hearts of palm to the pan and cook for a few minutes.
- Pour in the boiling water, season with salt and pepper to your preference, and bring to a simmer.
- In a separate small bowl, whisk the 200g of flour into the cold water until completely smooth, ensuring no lumps remain.
- Gradually stir this flour mixture into the saucepan, stirring constantly until the filling thickens into a creamy consistency.
- Continue to cook for about 2 minutes to allow the flavours to develop.
- Once the filling has cooled slightly, spoon it into the prepared pastry-lined moulds.
- Top each tart with a small disc of pastry, pressing firmly around the edges to seal them shut.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry is golden and crisp.
Observations
These classic Empadinha de palmito are a staple of Brazilian snack culture, perfect for gatherings, afternoon tea, or as a tasty appetiser. The contrast between the delicate, buttery pastry and the rich, creamy heart of palm filling is what makes them so popular. The process is straightforward, and the result is a crowd-pleasing finger food that hits the spot every time.
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