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, sophisticated choice for pastéis, combining the tender texture of hearts of palm with the mild, sweet notes of leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leek stalks, thinly sliced
300g hearts 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, thinly sliced
300g hearts 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 cans or glass jars in the international foods aisle of most local supermarkets. Leeks are typically available in the fresh produce section. All-purpose flour, butter, and milk are pantry staples found in the dairy and baking aisles.
Preparation method
- Melt the butter in a pan.
- Sauté the onion and leeks until they are soft.
- Add the chopped hearts of palm to the skillet.
- Sprinkle in the flour and stir well to incorporate.
- Pour in the milk gradually while stirring constantly.
- Season with salt and pepper to your preference.
- Cook over low heat, stirring until the cream thickens significantly.
- Remove from heat and let it cool down completely before filling the pastéis.
Observations
A rich, well-structured filling is the key to a perfect pastel. This version uses a classic béchamel base to bind the ingredients together, ensuring the filling stays put during frying. It is crucial to let the mixture cool down completely before assembling your pastéis to preserve the crispness of the pastry dough.
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