Brazilian recipe
Heart of Palm and Leek Filling for Pastel (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a sophisticated choice for Brazilian-style pastéis, balancing the delicate texture of palm hearts with the subtle sweetness of leeks.
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Ingredients
1 tbsp butter
1 small onion, finely diced
2 leek stalks, thinly sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
1 small onion, finely diced
2 leek stalks, thinly sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
Where to find ingredients
You can find hearts of palm in jars in the international foods aisle or the canned goods section of most Canadian grocery stores. Leeks and fresh dairy products are readily available in the produce and refrigerated dairy sections.
Preparation method
- Melt the butter in a saucepan.
- Sauté the onion and leeks until they are soft and translucent.
- Add the chopped heart of palm to the pan and stir.
- Sprinkle the all-purpose flour over the mixture and stir well to combine.
- Add the milk gradually while stirring constantly to avoid lumps.
- Season with salt and pepper to taste.
- Continue cooking over low heat until the sauce thickens into a dense cream.
- Remove from heat and let it cool completely before filling the pastéis.
Observations
A smooth, well-bound filling is the key to a perfect pastel. This version uses a simple béchamel base to hold the ingredients together, ensuring the filling doesn't run during frying. It is crucial that the mixture is completely chilled before assembling the pastéis to preserve the crispness of the pastry dough.
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