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, perfectly balancing the delicate texture of the palm hearts with the subtle sweetness of leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leek stalks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, finely chopped
2 leek stalks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
You can find fresh leeks, onions, and dairy products in the produce and dairy aisles of local supermarkets. For heart of palm (palmito), check the international or canned goods section. If unavailable, artichoke hearts can serve as a substitute, though the texture and flavor will differ slightly.
Preparation method
- Melt the butter in a saucepan
- Sauté the onion and leeks until they are soft
- Add the chopped heart of palm to the sautéed mixture
- Sprinkle the all-purpose flour over the mixture and stir well to incorporate
- Pour in the milk gradually while stirring constantly
- Season with salt and pepper to taste
- Continue cooking over low heat until the cream thickens significantly
- Remove from heat and let it cool completely before filling the pastéis
Observations
The secret to a flawless pastel lies in a creamy, well-structured filling. This recipe features a base of white sauce to bind the ingredients together, preventing any leaks during the deep-frying process. It is crucial to let the filling cool completely before assembling your pastéis to ensure the pastry remains crispy.
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