Brazilian recipe
Heart of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a classic, refined option for pastéis, blending the soft texture of palm hearts with the delicate sweetness of leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leek stalks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
1 small onion, finely chopped
2 leek stalks, 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 at local supermarkets, usually located in the canned goods aisle or near the international foods section. If hearts of palm are unavailable, asparagus or artichoke hearts are common international substitutes, though the flavor profile will differ.
Preparation method
- Melt the butter in a pan.
- Sauté the onion and leeks until they are soft.
- Add the chopped heart of palm to the sautéed mixture.
- Sprinkle in the flour and stir well to incorporate.
- Add the milk gradually while stirring constantly.
- Season with salt and pepper to taste.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from heat and let it cool completely before filling the pastéis.
Observations
A creamy and well-structured filling is the secret to a perfect pastel. This version uses a basic white sauce to bind the ingredients, ensuring the filling stays put during deep-frying. It is essential that the mixture is completely cool before assembling the pastries to maintain the crispness of the dough.
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