Brazilian recipe
Creamy Heart of Palm and Prawn Filling (Recheio cremoso de palmito e camarão para pastel)
This indulgent, velvety filling pairs tender hearts of palm with succulent prawns. It is a sophisticated choice for homemade pastry snacks, offering a perfect balance of textures.
0.0 / 5 by 0 Reviews
Ingredients
Freshly chopped flat-leaf parsley to taste
2 garlic cloves, finely minced
100g double cream
2 tbsp plain flour
250g jarred heart of palm, drained and finely chopped
Black pepper to taste
Salt to taste
1 tbsp unsalted butter
1 medium onion, finely diced
200ml whole milk
300g raw king prawns, peeled and deveined
2 garlic cloves, finely minced
100g double cream
2 tbsp plain flour
250g jarred heart of palm, drained and finely chopped
Black pepper to taste
Salt to taste
1 tbsp unsalted butter
1 medium onion, finely diced
200ml whole milk
300g raw king prawns, peeled and deveined
Where to find ingredients
You will find hearts of palm (often labelled as 'palmitos' or 'hearts of palm') in the world foods aisle or speciality deli section of larger supermarkets. Fresh king prawns are available at the fishmonger counter, while plain flour, butter, and double cream are staple items in the dairy and baking aisles.
Preparation method
- In a heavy-based saucepan, gently sauté the onion and garlic in the butter until translucent.
- Add the prawns to the pan and cook for a few minutes until they turn opaque and pink.
- Fold in the chopped heart of palm and stir to combine well.
- Dust the flour over the ingredients and stir continuously until fully incorporated.
- Gradually pour in the milk, whisking constantly to prevent any lumps, until a smooth, thickened sauce forms.
- Stir in the double cream and continue to cook, stirring until the mixture becomes luxuriously creamy.
- Season generously with salt and black pepper to your preference.
- Simmer over low heat, stirring frequently, until the filling reaches a thick consistency.
- Remove the pan from the heat, fold in the chopped parsley and mix thoroughly.
- Allow the mixture to cool down completely before using it to stuff your pastries.
Observations
This classic filling brings together soft hearts of palm and juicy prawns to create a rich, velvety cream. Whether you are prepping for deep-fried or oven-baked pastry snacks, this blend offers a refined flavour profile and a satisfyingly creamy mouthfeel that appeals to a wide range of palates. The preparation is straightforward and efficient, ensuring a high-quality filling for your homemade pastry treats. By uniting the delicate notes of the heart of palm with the freshness of the prawns, you gain a versatile filling suitable for various occasions.
Ratings and comments