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 sophisticated classic for pastéis, combining the delicate texture of palm hearts with the subtle sweetness of sautéed leeks.
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Ingredients
1 tbsp butter
1 small onion, finely diced
2 leek stalks, thinly sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, finely diced
2 leek stalks, thinly sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
In The Gambia, you can find heart of palm (palmito) in jars at major supermarkets in Banjul or Senegambia. Leeks and fresh dairy products are generally available in well-stocked produce sections. If you cannot find heart of palm, canned artichoke hearts can be used as a substitute, though the texture and flavor profile will vary slightly.
Preparation method
- Melt the butter in a saucepan over medium heat.
- Sauté the onion and leeks until they become soft and translucent.
- Stir in the chopped heart of palm.
- Sprinkle the flour over the mixture and stir well to combine.
- Gradually pour in the milk, whisking constantly to prevent lumps.
- Season with salt and pepper to your preference.
- Continue cooking over low heat until the mixture thickens into a firm cream.
- Remove from heat and allow the mixture to cool down completely before using it to fill the pastéis.
Observations
A creamy, well-structured filling is the hallmark of an excellent pastel. This version incorporates a light white sauce to bind the ingredients, ensuring the filling stays intact while frying. It is crucial that the mixture is completely chilled before assembling your pastéis to preserve the pastry's crispness.
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