Brazilian recipe
Creamy Heart of Palm and Shrimp Filling for Pastel
This rich, velvety filling combines tender hearts of palm with succulent shrimp, making it the perfect savory choice for homemade pastel.
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Ingredients
Fresh cilantro, chopped, to taste
2 garlic cloves, minced
100g heavy cream
2 tablespoons all-purpose flour
250g hearts of palm, diced into small pieces
Black pepper, to taste
Salt, to taste
1 tablespoon butter
1 medium onion, finely diced
200ml whole milk
300g raw shrimp, peeled and deveined
2 garlic cloves, minced
100g heavy cream
2 tablespoons all-purpose flour
250g hearts of palm, diced into small pieces
Black pepper, to taste
Salt, to taste
1 tablespoon butter
1 medium onion, finely diced
200ml whole milk
300g raw shrimp, peeled and deveined
Where to find ingredients
Hearts of palm can usually be found in the canned or jarred vegetable aisle of larger supermarkets. If you cannot find fresh shrimp, frozen peeled and deveined shrimp are a reliable substitute. Fresh cilantro is easily found in the produce section. Heavy cream is available in the dairy aisle; if unavailable, a thick table cream works as a good alternative. For the pastry dough, look for 'pastel wrappers' in the freezer section of Latin-specialty grocers, or use a high-quality puff pastry if you are in a pinch.
Preparation method
- In a pan, sauté the onion and garlic in butter until they turn translucent
- Add the shrimp and cook for a few minutes, stirring until they turn pink
- Toss in the diced hearts of palm and mix well to combine
- Sprinkle the flour over the ingredients in the pan and stir until well incorporated
- Gradually pour in the milk, stirring constantly to avoid lumps, until you achieve a smooth, thick sauce
- Fold in the heavy cream and keep stirring until the mixture is rich and creamy
- Season with salt and black pepper to your liking
- Simmer over low heat, stirring occasionally, until the filling thickens nicely
- Remove from heat, fold in the chopped cilantro, and give it a final mix
- Let the filling cool down completely before using it to stuff your pastel
Observations
This classic filling brings together the mild, tender taste of heart of palm and fresh, juicy shrimp, resulting in a smooth, savory cream that is simply irresistible. It is an excellent choice for stuffing pastel, whether you prefer to fry or bake them. Quick to prepare and highly versatile, this recipe elevates your snacks with a sophisticated flavor and a professional, creamy finish that is sure to please at any gathering.
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