Brazilian recipe
Creamy Heart of Palm Pie (Torta de Palmito)
A traditional Brazilian savoury pie featuring a buttery, melt-in-the-mouth crust filled with a rich, creamy heart of palm filling. Perfect for family gatherings or a sophisticated snack.
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Ingredients
300 g cooking margarine or lard
500 g all-purpose flour
Juice of 1/2 lemon
1 egg
Salt to taste
1 jar of heart of palm (palmito)
1 and 1/2 cups milk
3 tablespoons all-purpose flour
1/2 onion, finely grated
Nutmeg to taste
Black pepper to taste
500 g all-purpose flour
Juice of 1/2 lemon
1 egg
Salt to taste
1 jar of heart of palm (palmito)
1 and 1/2 cups milk
3 tablespoons all-purpose flour
1/2 onion, finely grated
Nutmeg to taste
Black pepper to taste
Where to find ingredients
Heart of palm (palmito) can typically be found in the international or exotic food aisle of larger Ghanaian supermarkets, often stocked in glass jars. For the pastry, use standard high-quality wheat flour and butter or lard available at any local market or grocery store. If heart of palm is unavailable, you can substitute with canned artichoke hearts, though the flavour profile will be different.
Preparation method
- Prepare the dough by mixing the margarine (or lard), flour, lemon juice, egg, and salt until you have a coarse, crumbly mixture
- Chill the dough in the fridge for at least 30 minutes before you start rolling it out
- Make the filling: in a saucepan, prepare a white sauce by mixing the milk and the 3 tablespoons of flour, ensuring the flour is dissolved in a little cold milk first to avoid lumps
- Stir in the grated onion and half of the jar of heart of palm, which you should blend beforehand with 1/2 cup of milk
- Cook the white sauce over low heat, stirring constantly, until it thickens slightly
- Season the sauce with salt, nutmeg, and black pepper to your liking
- Add the remaining heart of palm, chopped into pieces, into the sauce and mix well
- Line a pie dish with the dough, pressing it firmly with your hands to cover the base and the sides
- Pour the creamy heart of palm mixture over the pastry base
- Cover the pie with the remaining dough, shaping the top as you prefer
- Bake in a preheated hot oven for approximately 40 minutes, or until the crust is golden brown and the filling is bubbling
Observations
This Torta de Palmito with 'massa podre' is a true classic of Brazilian home cooking, beloved for its comforting flavour and delicate texture. The term 'massa podre' describes a shortcrust pastry so tender and crumbly that it melts perfectly in your mouth, creating a wonderful contrast with the velvety, well-seasoned heart of palm filling. It is an incredibly versatile dish—ideal as a main course for a light lunch, an elegant starter for a dinner party, or a satisfying afternoon snack.
While crafting the perfect shortcrust requires a little care, the final result is well worth the effort. The filling is straightforward to prepare, designed to enhance the delicate, slightly nutty flavour of the heart of palm. Enjoy this homemade treat while it is still warm.
While crafting the perfect shortcrust requires a little care, the final result is well worth the effort. The filling is straightforward to prepare, designed to enhance the delicate, slightly nutty flavour of the heart of palm. Enjoy this homemade treat while it is still warm.
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