Brazilian recipe
Creamy Palm Heart Pot Pie (Empadão de palmito)
A savory, golden-crusted pie featuring a rich, creamy palm heart filling. This classic Brazilian bake is ideal for impressive family lunches or special dinners.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 tsp salt
1 to 3 tbsp water
3 tbsp olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g palmito (heart of palm), chopped
1 tomato, chopped
Fresh herbs (cheiro-verde), to taste
1 pack (approx. 200g) heavy cream
1 tbsp cornstarch
Salt, to taste
1 egg yolk, for egg wash
1 1/2 cups mayonnaise
2 eggs
2 tsp salt
1 to 3 tbsp water
3 tbsp olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g palmito (heart of palm), chopped
1 tomato, chopped
Fresh herbs (cheiro-verde), to taste
1 pack (approx. 200g) heavy cream
1 tbsp cornstarch
Salt, to taste
1 egg yolk, for egg wash
Where to find ingredients
You can find all-purpose flour, mayonnaise, and fresh produce at local supermarkets like Choppies or Spar. For authentic Brazilian ingredients, specialty imported goods sections in larger retailers are the best source for high-quality jarred palmito (heart of palm) and azeitonas (olives). Cheiro-verde is a blend of parsley and spring onions, commonly found in the vegetable aisle.
Preparation method
- In a large mixing bowl, combine the flour, mayonnaise, eggs, and salt. Add water gradually if needed until you reach a smooth, pliable dough consistency.
- In a pan over medium heat, warm the olive oil and sauté the grated onion until golden.
- Stir in the chopped bell peppers, palmito, olives, and tomato.
- Sauté over medium heat for approximately 5 minutes, stirring occasionally.
- In a small bowl, dissolve the cornstarch in a little water or a splash of the heavy cream to prevent clumping.
- Add the heavy cream and the dissolved cornstarch to the pan. Cook for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and stir in the freshly chopped herbs.
- Remove the filling from the heat and allow it to cool completely before assembling.
- Line the bottom and sides of a tart or pie tin with half of the dough.
- Fill the pastry shell with the cooled palm heart mixture.
- Cover the pie with the remaining dough, sealing the edges firmly.
- Brush the top surface with the beaten egg yolk for a golden finish.
- Bake in a preheated oven at 180°C for about 50 minutes, or until the crust is golden brown.
Observations
The empadão de palmito is a hallmark of Brazilian comfort food, cherished for its crisp, buttery crust and a luscious, flavor-packed filling. It is a wonderfully versatile dish that works perfectly as a centerpiece for family gatherings, special dinners, or as a hearty addition to a party spread.
This recipe balances convenience with a truly professional result. The dough, enriched with mayonnaise, yields an incredible, tender texture, while the savory filling of palmito—combined with onions, bell peppers, and briny olives—provides an unmistakable depth of flavor. A final touch of heavy cream and fresh herbs gives the pie its signature creaminess.
This recipe balances convenience with a truly professional result. The dough, enriched with mayonnaise, yields an incredible, tender texture, while the savory filling of palmito—combined with onions, bell peppers, and briny olives—provides an unmistakable depth of flavor. A final touch of heavy cream and fresh herbs gives the pie its signature creaminess.
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