Brazilian recipe
Creamy Heart of Palm Pie (Empadão de palmito)
This classic Brazilian heart of palm pie features a buttery, crumbly crust and a rich, creamy filling, perfect for a hearty lunch or a special dinner.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 large eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
100g black olives, pitted and chopped
300g palmito (heart of palm), chopped
1 tomato, chopped
Fresh parsley and chives (cheiro-verde) to taste
200g heavy cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
1 1/2 cups mayonnaise
2 large eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
100g black olives, pitted and chopped
300g palmito (heart of palm), chopped
1 tomato, chopped
Fresh parsley and chives (cheiro-verde) to taste
200g heavy cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find all-purpose flour, cream, eggs, and fresh produce at local supermarkets or neighborhood grocery stores (kirana stores). For the palmito (heart of palm) and authentic black olives, check the imported goods or canned vegetable section of premium food retailers or gourmet deli counters. As a substitute for cheiro-verde, use a mix of freshly chopped coriander and spring onion greens.
Preparation method
- In a large bowl, combine the flour, mayonnaise, eggs, and salt, mixing until a dough forms. Add water gradually if needed until the dough is smooth and workable.
- Heat the olive oil in a pan over medium heat and sauté the grated onion until translucent and lightly golden.
- Add the chopped bell peppers, palmito, black olives, and tomato to the pan.
- Cook over medium heat for about 5 minutes, stirring occasionally to combine the flavors.
- In a separate small bowl, dissolve the cornstarch in a little water or a splash of the heavy cream to ensure there are no lumps.
- Pour the cream and the cornstarch mixture into the pan with the filling. Cook for another 3 minutes, stirring continuously, until the sauce thickens.
- Season with salt to taste and stir in the fresh herbs.
- Remove the filling from the heat and allow it to cool completely before assembling.
- Line the bottom and sides of a pie dish with half of the prepared dough.
- Spread the cooled heart of palm filling evenly over the bottom crust.
- Cover the pie with the remaining dough, pinching the edges firmly to seal it shut.
- Brush the top crust with the beaten egg yolk for a beautiful golden finish.
- Bake in a preheated oven at 180°C for approximately 50 minutes, or until the top is deeply golden brown.
Observations
The Empadão de palmito is a hallmark of Brazilian comfort food, cherished for its golden, flaky crust and a succulent, velvety center. It is an incredibly versatile dish that suits everything from relaxed family gatherings to elegant evening meals, and it even works well as a savory snack.
This recipe offers an accessible approach to a professional-grade savory pie. The dough, made with mayonnaise, provides a unique, melt-in-the-mouth texture that is both easy to handle and delicious. The filling relies on the delicate flavor of palmito (heart of palm) sauteed with onions, peppers, and olives. A final addition of cream and fresh herbs gives the pie its signature depth and richness.
This recipe offers an accessible approach to a professional-grade savory pie. The dough, made with mayonnaise, provides a unique, melt-in-the-mouth texture that is both easy to handle and delicious. The filling relies on the delicate flavor of palmito (heart of palm) sauteed with onions, peppers, and olives. A final addition of cream and fresh herbs gives the pie its signature depth and richness.
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