Brazilian recipe
Easy and Delicious Heart of Palm Pie (Empadão de palmito e)
A creamy and flavorful heart of palm pie, perfect for special lunches or dinners. This savory crust pie is incredibly simple to prepare.
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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, chopped
1 tomato, chopped
Fresh parsley and scallions to taste
1 package (200g) table cream
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, chopped
1 tomato, chopped
Fresh parsley and scallions to taste
1 package (200g) table cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find all-purpose flour, mayonnaise, eggs, olive oil, and canned heart of palm at major supermarkets and local markets in Accra, Kumasi, and Takoradi. The 'table cream' is typically available in the dairy or canned goods section. Fresh produce like peppers, tomatoes, and herbs can be sourced from neighborhood market stalls.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Gradually add the water until the dough becomes smooth and pliable.
- Heat the olive oil in a pan over medium heat and sauté the grated onion until golden.
- Stir in the chopped bell peppers, heart of palm, olives, and tomato.
- 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 cream to prevent lumps.
- Pour the cream and the dissolved cornstarch into the pan with the filling. 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 assembling.
- Press half of the dough into the bottom and up the sides of a pie dish.
- Pour the cooled heart of palm filling evenly over the base.
- Cover the pie with the remaining dough, pinching the edges firmly to seal.
- Brush the top surface with the beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until the crust is golden brown.
Observations
The 'empadão de palmito' is a classic in Brazilian cooking, celebrated for its flaky, melt-in-the-mouth pastry and its rich, succulent filling. It is a versatile dish that is always a crowd-pleaser, making it an excellent choice for a Sunday family lunch, a special dinner, or even as an impressive savory snack for gatherings.
This recipe balances convenience with a truly gourmet result. The pastry, made with mayonnaise, ensures a tender, shortcrust texture, while the heart of palm filling, sautéed with onions, bell peppers, and olives, delivers a distinctive and savory profile. A touch of cream and freshly chopped herbs pulls everything together, making this pie a culinary highlight.
This recipe balances convenience with a truly gourmet result. The pastry, made with mayonnaise, ensures a tender, shortcrust texture, while the heart of palm filling, sautéed with onions, bell peppers, and olives, delivers a distinctive and savory profile. A touch of cream and freshly chopped herbs pulls everything together, making this pie a culinary highlight.
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