Brazilian recipe
Creamy Heart of Palm Pie (Empadão de palmito)
A traditional Brazilian savory pie featuring a crisp, buttery pastry and a rich, velvety heart of palm filling. It is the perfect centerpiece for a family gathering.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh parsley and scallions to taste
200g heavy cream (creme de leite)
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh parsley and scallions to taste
200g heavy cream (creme de leite)
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find all-purpose flour, mayonnaise, eggs, and common vegetables at local grocers in Belize. For authentic 'palmito' (heart of palm) and 'creme de leite', check the international aisles of larger supermarkets in Belize City or specialized produce markets; if unavailable, a thick heavy cream can act as a substitute for the latter.
Preparation method
- In a large bowl, combine the flour, mayonnaise, eggs, and salt; gradually add water as needed until you achieve a smooth, workable dough.
- Heat the olive oil in a pan over medium heat and sauté the grated onion until golden.
- Add the diced bell peppers, chopped hearts of palm, sliced olives, and the diced tomato to the pan.
- Cook over medium heat for about 5 minutes, stirring occasionally.
- In a small container, dissolve the cornstarch in a splash of water or a bit of the heavy cream to ensure there are no lumps.
- Stir the heavy cream and the dissolved cornstarch into the pan; cook for another 3 minutes, stirring constantly until the sauce thickens.
- Season with salt to taste and fold in the freshly chopped parsley and scallions.
- Remove the filling from the heat and allow it to cool completely before assembly.
- Press half of the dough into the bottom and up the sides of a pie dish.
- Fill the pastry shell with the cooled heart of palm mixture.
- Roll out the remaining dough to cover the pie, 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 (350°F) for approximately 50 minutes, or until the crust is beautifully golden brown.
Observations
The Empadão de palmito is a staple of Brazilian comfort food, cherished for its golden, flaky crust and a succulent, creamy heart of palm filling. This versatile dish is an excellent choice for a hearty weekend lunch, a special dinner, or even served in slices at social gatherings.
This method balances approachable techniques with a sophisticated final result. Using mayonnaise in the dough ensures a delicate, melt-in-the-mouth texture, while the filling—sautéed with onions, bell peppers, and briny olives—provides an authentic flavor profile. The addition of heavy cream and fresh herbs gives the pie its signature luxurious consistency.
This method balances approachable techniques with a sophisticated final result. Using mayonnaise in the dough ensures a delicate, melt-in-the-mouth texture, while the filling—sautéed with onions, bell peppers, and briny olives—provides an authentic flavor profile. The addition of heavy cream and fresh herbs gives the pie its signature luxurious consistency.
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