Brazilian recipe
Heart of Palm Savory Pastry (Empadinha de palmito)
A beloved Brazilian staple, these mini pies feature a buttery, melt-in-your-mouth pastry shell filled with a rich, savory heart of palm cream.
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Ingredients
1/2 cup vegetable oil
2 whole large eggs
1 kg unsalted margarine, room temperature
200 g all-purpose flour (for thickening the filling)
1 large yellow onion, finely diced
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 garlic cloves, minced
1.5 kg hearts of palm, cut into small cubes
Salt and black pepper to taste (for the filling)
2 standard glass cups cold water
2 whole large eggs
1 kg unsalted margarine, room temperature
200 g all-purpose flour (for thickening the filling)
1 large yellow onion, finely diced
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 garlic cloves, minced
1.5 kg hearts of palm, cut into small cubes
Salt and black pepper to taste (for the filling)
2 standard glass cups cold water
Where to find ingredients
You can find hearts of palm in jars in the international or specialty canned goods aisle of major Canadian grocery stores. Use high-quality all-purpose flour and fresh produce from your local market. If unsalted margarine is unavailable, use unsalted butter as a rich, flavorful substitute.
Preparation method
- For the dough: in a large mixing bowl, combine the flour, margarine, eggs, and salt until you achieve a smooth, consistent, and soft dough.
- Roll out the dough and line individual small metal pie tins, ensuring you cover the bottom and sides evenly.
- Set the lined tins aside.
- For the filling: heat the oil in a saucepan over medium heat and sauté the minced garlic and onion until lightly golden.
- Add the diced hearts 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 to a boil.
- In a separate small bowl, whisk the 200g of flour with the cold water until completely smooth, ensuring no lumps remain.
- Stir this mixture into the pan with the hearts of palm, cooking while stirring constantly until the filling thickens into a creamy consistency.
- Simmer for about 2 minutes to allow the flavors to meld thoroughly.
- Once the filling has cooled slightly to a warm temperature, spoon it into the prepared dough-lined tins.
- Cover the top of each pastry with a thin disc of dough, sealing the edges firmly to prevent any filling from leaking out during baking.
- Bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until the pastry is golden brown and crisp.
Observations
This empadinha de palmito recipe is a quintessential Brazilian snack, perfect for anyone looking to serve a flavorful, crowd-pleasing treat at parties, afternoon tea, or casual gatherings. The contrast between the light, crisp dough and the velvety heart of palm filling makes it a timeless favorite. The preparation is straightforward, delivering a classic taste that appeals to every palate.
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