Brazilian recipe
Heart of Palm Savory Pastries (Empadinha de palmito)
A classic staple in Brazilian snack culture, these palm heart mini-pies feature a delicate, melt-in-the-mouth crust and a rich, creamy filling.
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Ingredients
1/2 cup vegetable oil
2 large eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for the filling thickener)
1 large onion, minced
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 cloves garlic, finely minced
1.5 kg hearts of palm, diced small
Salt and black pepper to taste (for the filling)
2 standard-sized cups cold water
2 large eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for the filling thickener)
1 large onion, minced
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 cloves garlic, finely minced
1.5 kg hearts of palm, diced small
Salt and black pepper to taste (for the filling)
2 standard-sized cups cold water
Where to find ingredients
You can source these ingredients at any local supermarket, specifically in the baking and canned goods aisles. Hearts of palm are typically found in the canned or jarred vegetables section. If necessary, you may use butter as a substitute for margarine, though margarine provides a distinct texture for this specific type of dough.
Preparation method
- For the dough, combine the flour, margarine, eggs, and salt in a large mixing bowl, kneading until you achieve a smooth, soft texture.
- Roll out the dough and line individual small pastry tins, pressing it firmly to cover the bottom and sides.
- Set the lined tins aside.
- For the filling, heat the oil in a saucepan over medium heat and sauté the minced garlic and onion until lightly golden.
- Incorporate the diced hearts of palm into the pan and sauté for a few minutes.
- Pour in the boiling water, season with salt and black pepper to taste, and bring the mixture to a boil.
- In a separate container, whisk the 200g of flour into the cold water until completely smooth, ensuring no lumps remain.
- Stir this flour mixture into the saucepan with the hearts of palm, stirring constantly until the filling thickens into a creamy consistency.
- Allow it to simmer for about 2 minutes to meld the flavors together.
- Once the filling has cooled slightly, fill the prepared pastry tins with the mixture.
- Top each pastry with a circular piece of dough and crimp the edges tightly to ensure they are well-sealed.
- Bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until the pastry is golden brown and crisp.
Observations
This recipe for empadinha de palmito is a true icon of Brazilian culinary tradition, perfect for those who want a savory treat for parties, casual snacks, or cocktail hours. The harmony between the flaky, light pastry and the lush, creamy heart of palm filling makes this a perennial favorite. The preparation is straightforward, and the final result is consistently pleasing to all palates.
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