Brazilian recipe
Creamy Heart of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a classic and sophisticated choice for pastéis, combining the soft texture of palm hearts with the subtle sweetness of leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leeks, sliced
300g heart of palm (palmito), chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, finely chopped
2 leeks, sliced
300g heart of palm (palmito), chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
You can find hearts of palm (palmito) in the canned goods aisle of most local supermarkets; if unavailable, artichoke hearts can be used as a substitute, though the texture and flavor will differ from the original.
Preparation method
- Melt the butter in a pan.
- Sauté the onion and leeks until they soften.
- Add the chopped heart of palm to the sautéed mixture.
- Sprinkle the flour over the mixture and stir well to incorporate.
- Gradually pour in the milk while whisking constantly.
- Season with salt and pepper to taste.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from heat and allow to cool completely before filling the pastéis.
Observations
A creamy, well-structured filling is the secret to a perfect pastel. This version uses a basic white sauce to bind the ingredients, ensuring the filling stays put during frying. It is essential that the mixture is completely cool before assembling the pastéis to preserve the crispness of the dough.
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