Brazilian recipe
Shrimp and Palm Heart Pastel Filling
A creamy and rich shrimp and palm heart filling, perfect for making homemade pastéis for a party or a special snack.
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Ingredients
2 cloves of garlic, minced
Olive oil for sautéing
200ml double cream
Salt and black pepper to taste
250g palm hearts, chopped into small pieces
1 medium onion, finely chopped
300g peeled and chopped prawns
Olive oil for sautéing
200ml double cream
Salt and black pepper to taste
250g palm hearts, chopped into small pieces
1 medium onion, finely chopped
300g peeled and chopped prawns
Where to find ingredients
You'll find prawns in the fish counter of most major supermarkets or fresh food markets across Ireland. Look for fresh or frozen options, ensuring they are peeled and deveined. Palm hearts can usually be found canned or jarred in the tinned goods aisle of larger supermarkets, or in specialist delis or world food sections. For a truly authentic taste, seek them out in Latin American or international food stores.
Preparation method
- Heat a tablespoon of olive oil in a medium saucepan
- Sauté the onion and garlic until softened and translucent
- Add the prawns and cook until they turn pink and are cooked through
- Stir in the chopped palm hearts and mix well
- Pour in the double cream and stir until all ingredients are combined
- Season with salt and freshly ground black pepper to your liking
- Simmer for a few more minutes until the filling thickens to a creamy, well-blended consistency
- Allow to cool completely before using to fill your pastéis
Observations
This filling brings together succulent prawns and tender palm hearts for a wonderfully creamy mixture that's ideal for piping into pastel dough. It's a quick and easy recipe that promises a truly irresistible result. Perfect for parties or a more indulgent snack, it balances the flavours of the sea with the delicate sweetness of palm hearts, delivering a delightful bite every time.
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