Brazilian recipe
Creamy Heart of Palm Pastel Filling (Recheio de pastel de palmito)
A smooth, creamy heart of palm filling made with butter, garlic, onions, and milk, ideal for stuffing traditional Brazilian pastéis and savoury pastries.
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Ingredients
300g heart of palm, chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp butter
2 tbsp plain flour
200ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp butter
2 tbsp plain flour
200ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Canned heart of palm can be found in the canned vegetable or international aisle of major supermarkets. Milk, butter, flour, onions, and spices are readily available in the local dairy, baking, and produce aisles.
Preparation method
- Melt the butter in a pan and sauté the onion and garlic until softened.
- Add the chopped heart of palm and sauté for a few minutes.
- Sprinkle the plain flour over the ingredients and stir well to blend.
- Pour in the milk gradually, stirring continuously to prevent lumps.
- Season with salt and grated nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens into a creamy sauce.
- Remove from the heat and allow to cool completely before using as a pastry filling.
Observations
This creamy heart of palm filling is a classic choice for Brazilian pastéis, savoury pies, and stuffed snacks. Quick to prepare with accessible kitchen staples, it yields a rich, comforting homemade flavour that everyone will enjoy. Perfect whenever you need a quick, delicious filling with a lovely velvety texture.
**Ingredients:**
* 300g heart of palm, chopped
* 1 small onion, chopped
* 2 garlic cloves, chopped
* 1 tbsp butter
* 2 tbsp plain flour
* 200ml milk
* Salt to taste
* Grated nutmeg to taste
**Preparation:**
In a saucepan, melt the butter and sauté the onion and garlic until softened.
Add the chopped heart of palm and sauté for a couple of minutes longer.
Sprinkle the plain flour over the heart of palm and stir thoroughly to coat.
Slowly pour in the milk, whisking constantly to prevent lumps, until a smooth sauce forms.
Season with salt and freshly grated nutmeg to taste.
Simmer on low heat, stirring occasionally, until the mixture thickens into a lush, creamy filling.
Remove from heat and let it cool completely before spooning into your pastel dough or savoury pastries.
**Ingredients:**
* 300g heart of palm, chopped
* 1 small onion, chopped
* 2 garlic cloves, chopped
* 1 tbsp butter
* 2 tbsp plain flour
* 200ml milk
* Salt to taste
* Grated nutmeg to taste
**Preparation:**
In a saucepan, melt the butter and sauté the onion and garlic until softened.
Add the chopped heart of palm and sauté for a couple of minutes longer.
Sprinkle the plain flour over the heart of palm and stir thoroughly to coat.
Slowly pour in the milk, whisking constantly to prevent lumps, until a smooth sauce forms.
Season with salt and freshly grated nutmeg to taste.
Simmer on low heat, stirring occasionally, until the mixture thickens into a lush, creamy filling.
Remove from heat and let it cool completely before spooning into your pastel dough or savoury pastries.
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