Brazilian recipe
Creamy Heart of Palm and Leek Pastel Filling
This heart of palm and leek filling is a classic and sophisticated option for fried pastries, combining the soft texture of hearts of palm with the subtly sweet flavor of leeks.
0.0 / 5 de 0 avaliações
Ingredients
1 tablespoon butter
1 small onion, chopped
2 leek stalks, sliced
300g hearts of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, chopped
2 leek stalks, sliced
300g hearts of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
You can find fresh leeks, canned or jarred hearts of palm, butter, and pantry staples like flour and milk at any standard local supermarket or produce market.
Preparation
- Melt the butter in a pan
- Sauté the onion and leeks until they are soft
- Add the chopped hearts of palm to the sautéed mixture
- Sprinkle the flour over the mixture
- Mix well to incorporate
- Add 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
- Let it cool completely before filling the pastries
Notes
A creamy and well-structured filling is the secret to a perfect pastel. This version uses a basic white sauce base to bind the ingredients, ensuring the filling does not leak during frying. It is essential that the preparation is completely cold before assembling the pastries to maintain the crunchiness of the dough.
Ratings and comments