Brazilian recipe
Crisp Heart of Palm Pie with Homemade Shortcrust (Torta de palmito com massa podre)
A golden, crisp heart of palm pie with a creamy filling and delicate shortcrust pastry, perfect for lunch, dinner, or a refined snack.
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Ingredients
300 g cooking margarine or lard
500 g wheat flour
Juice of 1/2 lemon
1 egg
Salt, to taste
1 jar heart of palm
1 1/2 cups milk
3 tablespoons wheat flour
1/2 onion, grated
Nutmeg, to taste
Pepper, to taste
500 g wheat flour
Juice of 1/2 lemon
1 egg
Salt, to taste
1 jar heart of palm
1 1/2 cups milk
3 tablespoons wheat flour
1/2 onion, grated
Nutmeg, to taste
Pepper, to taste
Where to find ingredients
Look for palmito in the canned vegetables aisle or at Latin/Brazilian grocers; the rest should be easy to find in the baking, dairy, and produce sections of any supermarket.
Preparation method
- Make the dough by mixing the margarine (or lard), wheat flour, lemon juice, egg and salt until you get a coarse crumb mixture
- Refrigerate the dough for at least 30 minutes before using it
- Prepare the filling: in a saucepan, make a white sauce with the milk and 3 tablespoons of wheat flour, first dissolved in a little cold milk so it does not lump
- Add the grated onion and 1/2 jar of heart of palm blended with 1/2 cup of milk
- Cook the white sauce over low heat, stirring constantly, until it thickens slightly
- Season the sauce with salt, nutmeg and pepper to taste
- Add the remaining chopped heart of palm to the sauce and mix well
- Line a baking tin with the dough, pressing it out directly with your hands to cover the base and sides
- Pour the heart of palm filling over the dough
- Cover the pie with the remaining dough, shaping it as you like
- Bake in a preheated hot oven for about 40 minutes, or until the crust is golden and the filling is bubbling
Observations
This heart of palm pie with shortcrust pastry is a Brazilian classic, perfect for anyone looking for a savoury dish that is both comforting and full of flavour. The shortcrust, known for its crumbly, delicate texture, pairs beautifully with the creamy, well-seasoned heart of palm filling. It is a versatile option, ideal as a main dish for a light lunch, an appetiser for a special dinner, or even a more elegant snack.
Making the shortcrust takes a little care to get the right texture, but the final result is well worth it. The filling is simple to prepare and highlights the mild flavour of the heart of palm. Serve it hot and enjoy this homemade delight.
Making the shortcrust takes a little care to get the right texture, but the final result is well worth it. The filling is simple to prepare and highlights the mild flavour of the heart of palm. Serve it hot and enjoy this homemade delight.
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