Brazilian recipe
Classic Heart of Palm Empadinhas (Empadinha de palmito e)
A beloved Brazilian savoury treat, these empadinhas feature a melt-in-the-mouth pastry shell filled with a creamy, savoury heart of palm centre.
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Ingredients
120ml vegetable oil
2 large eggs
1kg unsalted margarine, at room temperature
200g plain flour (for thickening the filling)
1 large onion, finely chopped
1.2kg plain flour
Salt to taste (optional, depending on the saltiness of the margarine)
1 litre boiling water
6 garlic cloves, finely minced
1.5kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
480ml cold water
2 large eggs
1kg unsalted margarine, at room temperature
200g plain flour (for thickening the filling)
1 large onion, finely chopped
1.2kg plain flour
Salt to taste (optional, depending on the saltiness of the margarine)
1 litre boiling water
6 garlic cloves, finely minced
1.5kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
480ml cold water
Where to find ingredients
Heart of palm (palmito) can be found in the world food aisles of large supermarkets or independent delicatessens. For the pastry, standard UK plain flour and high-quality margarine work best. If unavailable, butter may be used as a richer substitute.
Preparation method
- To prepare the pastry, combine the flour, margarine, eggs, and salt in a large mixing bowl, kneading until you achieve a smooth, consistent dough.
- Roll out the pastry on a floured surface and line individual mini pie tins, ensuring you cover both the base and the sides.
- Set the prepared tins aside.
- For the filling, heat the vegetable oil in a large pan over medium heat and sauté the garlic and onion until softened and translucent.
- Add the diced heart of palm to the pan and cook for a few minutes.
- Pour in the boiling water, season with salt and pepper to taste, and bring the mixture to a simmer.
- In a separate small bowl, whisk the 200g of flour with the cold water until completely smooth, ensuring no lumps remain.
- Pour this flour slurry into the pan with the heart of palm, stirring constantly until the filling thickens and becomes creamy.
- Continue to cook for about 2 minutes to ensure the flour is fully incorporated and the flavours are balanced.
- Once the filling has cooled slightly, spoon it into the pastry-lined tins.
- Top each empadinha with a pastry disc, pinching the edges firmly to seal and prevent any leakage.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry is golden and crisp.
Observations
These heart of palm empadinhas are a staple of Brazilian snack culture, perfect for gatherings, tea-time snacks, or as party appetisers. The contrast between the delicate, shortcrust pastry and the rich, creamy filling makes them an absolute favourite. This recipe is straightforward to follow, yielding professional-quality results that are sure to impress any guest.
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