Brazilian recipe
Creamy Heart of Palm and Shrimp Filling for Pastel (Recheio de pastel de palmito com camarão)
Learn how to make a velvety and flavorful heart of palm and shrimp filling, perfect for golden-fried or oven-baked savory pastries.
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Ingredients
Chopped fresh parsley to taste
2 garlic cloves, minced
100g fresh heavy cream or culinary cream
2 tbsp all-purpose flour
250g heart of palm, finely chopped
Black pepper to taste
Salt to taste
1 tbsp butter or margarine
1 medium onion, finely chopped
200ml whole milk
300g cleaned shrimp, peeled and deveined
2 garlic cloves, minced
100g fresh heavy cream or culinary cream
2 tbsp all-purpose flour
250g heart of palm, finely chopped
Black pepper to taste
Salt to taste
1 tbsp butter or margarine
1 medium onion, finely chopped
200ml whole milk
300g cleaned shrimp, peeled and deveined
Where to find ingredients
Heart of palm (canned or jarred) can be found in international or specialized Latin American grocers. Fresh shrimp, dairy, and produce are available at local supermarkets or butchers. As a substitute for fresh heart of palm, the jarred version is standard. If you cannot find heart of palm, artichoke hearts can be used as a texture substitute, though the flavor profile will differ.
Preparation method
- In a pan, sauté the onion and garlic in the butter until translucent.
- Add the shrimp and cook for a few minutes until they change color and turn pink.
- Add the chopped heart of palm and mix well.
- Sprinkle the flour over the ingredients in the pan and stir until incorporated.
- Gradually add the milk, stirring constantly to prevent lumps, until a smooth, homogeneous cream is obtained.
- Incorporate the heavy cream and continue stirring until it becomes very creamy.
- Season with salt and black pepper to taste.
- Cook over low heat, stirring constantly, until the filling thickens.
- Remove from heat, add the chopped parsley, and mix well.
- Let the filling cool completely before using it to fill the pastéis.
Observations
This classic filling combines tender heart of palm with succulent shrimp, creating a savory cream with a velvety texture. It is ideal for filling pastéis, whether fried or baked, offering a sophisticated taste and a creamy consistency that appeals to many palates. The preparation is quick and practical, ensuring a perfect filling for your homemade savory pastries. The combination of ingredients results in a cream that unites the delicate flavor of the heart of palm with the freshness of the shrimp, creating a delicious option for various occasions.
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