Brazilian recipe
Creamy Heart of Palm Filling (Recheio de pastel de palmito)
This traditional Brazilian filling features chopped heart of palm in a silky sauce, widely loved for its delicate flavor and versatility in pastries.
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Ingredients
300g chopped heart of palm
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon butter
2 tablespoons all-purpose wheat flour
200ml whole milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon butter
2 tablespoons all-purpose wheat flour
200ml whole milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
You can find jarred heart of palm in the international or preserved vegetable aisle of most supermarkets. Choose good quality butter and fresh aromatics from the produce section. If you are unable to find heart of palm, there is no direct substitute that captures its unique texture and mild flavor.
Preparation method
- Sauté the onion and garlic in butter.
- Add the chopped heart of palm and cook.
- Sprinkle the flour over the mixture and stir well.
- Pour in the milk gradually while stirring continuously.
- Season with salt and nutmeg.
- Cook over low heat until the sauce thickens.
- Cool the mixture entirely before using as a filling.
Observations
This creamy heart of palm filling is a classic choice for filling pastéis, savory pies, and various snacks. With a quick preparation and simple ingredients, it delivers a rich, homemade taste that is always a crowd-pleaser. It is an excellent go-to recipe for those looking for a practical yet savory element for their kitchen creations.
To prepare, melt the butter in a pan and sauté the onion and garlic until softened. Incorporate the chopped heart of palm and cook for a few more minutes. Sprinkle in the wheat flour, stirring well to ensure it is fully combined. Gradually pour in the milk, whisking constantly to prevent any lumps, until you achieve a smooth, homogeneous cream. Season with salt and nutmeg to taste. Allow the mixture to cook over low heat, stirring occasionally, until the filling thickens and becomes perfectly creamy. Remove from the heat and let it cool completely before using it to fill your pastéis or savory pastries.
To prepare, melt the butter in a pan and sauté the onion and garlic until softened. Incorporate the chopped heart of palm and cook for a few more minutes. Sprinkle in the wheat flour, stirring well to ensure it is fully combined. Gradually pour in the milk, whisking constantly to prevent any lumps, until you achieve a smooth, homogeneous cream. Season with salt and nutmeg to taste. Allow the mixture to cook over low heat, stirring occasionally, until the filling thickens and becomes perfectly creamy. Remove from the heat and let it cool completely before using it to fill your pastéis or savory pastries.
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