Brazilian recipe
Heart of Palm Savory Pies (Empadinha de palmito)
A beloved Brazilian staple, these mini savory pies feature a delicate, buttery crust paired with a rich, creamy heart of palm filling.
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Ingredients
1/2 cup vegetable oil
2 large eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, depending on margarine salinity)
1 liter boiling water
6 garlic cloves, minced
1.5 kg heart of palm, diced into small pieces
Salt and black pepper to taste (for the filling)
2 cups cold water
2 large eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, depending on margarine salinity)
1 liter boiling water
6 garlic cloves, minced
1.5 kg heart of palm, diced into small pieces
Salt and black pepper to taste (for the filling)
2 cups cold water
Where to find ingredients
You can find heart of palm (palmito) in cans or jars at most local supermarkets in the canned goods aisle. All-purpose flour and fresh produce like onions and garlic are available at standard grocery stores and local vegetable markets. Use a high-quality margarine for the best dough consistency.
Preparation method
- For the dough, combine the flour, margarine, eggs, and salt in a large mixing bowl until you have a smooth, pliable dough.
- Roll out the dough and line individual small pie tins, ensuring you cover both the bottom and the sides.
- Set the prepared tins aside.
- To prepare the filling, heat the oil in a saucepan over medium heat and sauté the minced garlic and onion until lightly golden.
- Add the diced heart of palm to the pan and sauté for a few minutes.
- Pour in the boiling water, season with salt and black pepper to taste, and bring the mixture to a boil.
- In a separate small bowl, whisk the 200g of flour into the 2 cups of cold water until smooth and free of lumps.
- Slowly pour the flour slurry into the saucepan with the heart of palm, stirring constantly until the filling thickens and becomes creamy.
- Let the mixture cook for approximately 2 minutes to allow the flavors to develop.
- Once the filling has cooled slightly, spoon it into the lined pie tins.
- Cover the pies with a small disc of dough, crimping the edges well to ensure they are properly sealed.
- Bake in a preheated oven at 180°C for about 20-25 minutes, or until the pastry is golden brown and crisp.
Observations
These savory pies, known locally as empadinha de palmito, are a quintessential Brazilian snack. Whether served at gatherings, as a satisfying midday bite, or as party appetizers, their appeal lies in the contrast between a tender, melt-in-the-mouth crust and a savory heart of palm center. The preparation is straightforward, and the combination of textures consistently makes them a crowd favorite.
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