Brazilian recipe
Creamy Heart of Palm Pie (Empadão de Palmito)
This classic Brazilian heart of palm pie features a buttery, melt-in-the-mouth crust and a rich, creamy filling. It is a true family favourite that’s surprisingly easy to whip up.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 coffee spoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh herbs (parsley and spring onions) to taste
1 carton (200g) table cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
1 1/2 cups mayonnaise
2 eggs
2 coffee spoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh herbs (parsley and spring onions) to taste
1 carton (200g) table cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
All-purpose flour, eggs, onions, tomatoes, and bell peppers are readily available at any local supermarket or fresh produce market in Barbados. For the heart of palm (palmito), check the international or gourmet section of larger supermarkets like Massy Stores or PriceSmart. Black olives and table cream can be found in the canned goods and baking aisles. Cornstarch is standard in the baking section. If heart of palm is unavailable, canned artichoke hearts are the closest substitute, though they will slightly alter the traditional Brazilian flavour profile.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Gradually add water as needed until you achieve a smooth, workable dough
- Heat the olive oil in a pan and sauté the grated onion until it turns golden
- Add the diced green and red bell peppers, heart of palm, olives, and tomato to the pan
- Cook over medium heat for about 5 minutes, stirring occasionally
- In a small container, dissolve the cornstarch in a splash of water or some of the table cream to ensure there are no lumps
- Pour the table cream and the dissolved cornstarch into the pan with the filling. Cook for another 3 minutes, stirring constantly, until the sauce thickens
- Season with salt to taste and fold in the fresh herbs
- Remove the filling from the heat and allow it to cool down completely
- Line the bottom and sides of a pie dish with half of the dough
- Fill the pie crust with the cooled heart of palm mixture
- Cover the pie with the remaining dough and seal the edges firmly
- Brush the top surface with the beaten egg yolk
- Bake in a preheated oven at 180°C for approximately 50 minutes, or until the pastry is golden brown
Observations
The empadão de palmito is a staple in Brazilian kitchens, cherished for its unique combination of a crisp, golden crust and a velvety, savoury filling. It is incredibly versatile, making it the perfect centerpiece for a Sunday family lunch, a special dinner, or even served in smaller portions as a delicious party snack.
This recipe balances simple, accessible pantry staples with a truly impressive result. The secret lies in the mayo-based pastry, which delivers an addictive texture, while the filling—loaded with heart of palm, aromatic onions, bell peppers, and briny black olives—creates an unmistakable flavour profile. A splash of table cream and fresh herbs provides the finishing touch that makes this pie truly special.
This recipe balances simple, accessible pantry staples with a truly impressive result. The secret lies in the mayo-based pastry, which delivers an addictive texture, while the filling—loaded with heart of palm, aromatic onions, bell peppers, and briny black olives—creates an unmistakable flavour profile. A splash of table cream and fresh herbs provides the finishing touch that makes this pie truly special.
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