Brazilian recipe
Creamy Heart of Palm Pot Pie (Empadão de palmito)
Discover a classic savory pie featuring a rich, velvety heart of palm filling and a tender, flaky crust. Perfect for gathering the family together.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g heart of palm (palmito), chopped
1 tomato, chopped
Fresh herbs to taste
200g heavy cream (creme de leite)
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g heart of palm (palmito), chopped
1 tomato, chopped
Fresh herbs to taste
200g heavy cream (creme de leite)
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find all-purpose flour, mayonnaise, and pantry staples at local markets like WCTC or other grocery stores in the Federated States of Micronesia. Heart of palm (palmito) can typically be found in the canned vegetable aisle of well-stocked supermarkets or specialty import sections.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Add water gradually if needed, kneading until the dough is smooth and pliable.
- Heat the olive oil in a pan over medium heat and sauté the grated onion until golden.
- Add the chopped green and red bell peppers, the heart of palm, olives, and the chopped tomato to the pan.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, dissolve the cornstarch in a little water or a splash of the heavy cream to prevent lumps.
- Stir the heavy cream and the dissolved cornstarch into the pan. Cook for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and stir in the chopped fresh herbs.
- Remove the filling from the heat and allow it to cool completely before assembly.
- Grease a pie dish and line the bottom and sides with half of the prepared dough.
- Spread the cooled heart of palm filling evenly over the bottom crust.
- Roll out the remaining dough to cover the pie, sealing the edges tightly.
- Brush the top surface of the crust with the beaten egg yolk.
- Bake in a preheated oven at 180°C (350°F) for about 50 minutes, or until the top is golden brown.
Observations
The empadão de palmito is a staple of Brazilian comfort food, cherished for its golden, crumbly crust and a hearty, luscious filling. This versatile dish is a crowd-pleaser, well-suited for family lunches, celebratory dinners, or as a savory highlight at social gatherings.
This recipe balances straightforward preparation with a sophisticated flavor profile. Using mayonnaise in the dough yields an exceptionally smooth texture, while the filling—bursting with heart of palm, aromatic onions, vibrant bell peppers, and savory olives—delivers an authentic taste. A final touch of heavy cream and fresh herbs brings the entire dish together, ensuring a rich and satisfying bite.
This recipe balances straightforward preparation with a sophisticated flavor profile. Using mayonnaise in the dough yields an exceptionally smooth texture, while the filling—bursting with heart of palm, aromatic onions, vibrant bell peppers, and savory olives—delivers an authentic taste. A final touch of heavy cream and fresh herbs brings the entire dish together, ensuring a rich and satisfying bite.
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