Brazilian recipe
Creamy Heart of Palm and Leek Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a sophisticated classic for pastéis, combining the tender texture of palm hearts with the subtle sweetness of sautéed leeks.
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Ingredients
1 tablespoon butter
1 small onion, finely chopped
2 stalks leek, sliced
300g heart of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, finely chopped
2 stalks leek, sliced
300g heart of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
You can find these fresh ingredients at local markets or major supermarkets in Gaborone and across Botswana. Choose tender leeks with vibrant greens. For the heart of palm, check the canned vegetable aisle; if unavailable, canned artichoke hearts make a reasonable substitute.
Preparation method
- Melt the butter in a pan.
- Sauté the onion and leeks until they are tender.
- Add the chopped heart of palm to the sautéed mixture.
- Sprinkle the flour over the vegetables and stir well to combine.
- Pour in the milk gradually while stirring constantly to avoid lumps.
- Season with salt and pepper to your preference.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from heat and let it cool down completely before filling the pastéis.
Observations
The secret to a perfect pastel is a creamy, well-structured filling. This recipe uses a basic white sauce as a binder, which keeps the mixture stable and prevents it from leaking during frying. It is crucial to let the filling cool down completely before assembling your pastéis to ensure the pastry stays crispy and doesn't get soggy.
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