Brazilian recipe
Heart of Palm Filling for Pastel (Recheio de pastel de palmito)
This traditional Brazilian heart of palm filling is a popular choice for pastéis, prized for its silky texture and savory, comforting flavor.
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Ingredients
300g chopped heart of palm (palmito)
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml whole milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml whole milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
You can find heart of palm (palmito) in the international or Latin American aisle of most well-stocked Canadian supermarkets, or at specialized ethnic grocers. Ensure you buy the version canned in brine; if unavailable, a mild canned artichoke heart can be used as a substitute, though the flavor profile will differ.
Preparation method
- Sauté the onion and garlic in the butter until soft.
- Add the chopped heart of palm and sauté for a few minutes.
- Sprinkle the flour over the heart of palm and stir well to combine.
- Pour the milk in gradually, whisking constantly to avoid clumps.
- Season the mixture with salt and nutmeg to taste.
- Cook over low heat, stirring occasionally, until the mixture thickens into a creamy consistency.
- Remove from the heat and let it cool completely before using.
Observations
This creamy heart of palm filling is a versatile staple, perfect for filling pastéis, savory pies, and various types of salgados. With its quick preparation and simple, accessible ingredients, it delivers an authentic, home-cooked flavor that is always a crowd-pleaser. It is the ideal choice for anyone looking to add a touch of Brazilian comfort food to their kitchen with ease and reliable results.
In a saucepan, heat the butter and sauté the onion and garlic until softened and fragrant. Add the chopped heart of palm and cook for a few more minutes to meld the flavors. Sprinkle the all-purpose flour over the mixture and stir well to incorporate, ensuring no dry spots remain. Gradually pour in the milk, whisking constantly to prevent lumps, until you achieve a smooth and homogeneous consistency. Season with salt and a pinch of freshly grated nutmeg. Continue to cook over low heat, stirring occasionally, until the filling thickens into a rich, creamy texture. Remove from the heat and allow it to cool completely before using it to stuff your pastéis or other snacks.
In a saucepan, heat the butter and sauté the onion and garlic until softened and fragrant. Add the chopped heart of palm and cook for a few more minutes to meld the flavors. Sprinkle the all-purpose flour over the mixture and stir well to incorporate, ensuring no dry spots remain. Gradually pour in the milk, whisking constantly to prevent lumps, until you achieve a smooth and homogeneous consistency. Season with salt and a pinch of freshly grated nutmeg. Continue to cook over low heat, stirring occasionally, until the filling thickens into a rich, creamy texture. Remove from the heat and allow it to cool completely before using it to stuff your pastéis or other snacks.
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