Brazilian recipe
Easy and Delicious Heart of Palm Empadinha (Empadinha de palmito e)
A beloved Brazilian staple, these heart of palm mini pies feature a delicate, buttery pastry shell filled with a rich, savory cream.
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Ingredients
1/2 cup vegetable oil
2 large eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (to thicken the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, depending on margarine salinity)
1 liter boiling water
6 garlic cloves, minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for filling)
2 cups (standard drinking glass size) cold water
2 large eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (to thicken the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, depending on margarine salinity)
1 liter boiling water
6 garlic cloves, minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for filling)
2 cups (standard drinking glass size) cold water
Where to find ingredients
Heart of palm is best sourced from the specialty canned goods aisle in supermarkets; look for 'palmito'. All-purpose flour and basic pantry staples can be found in any local grocery store or provision shop.
Preparation method
- In a large mixing bowl, combine the flour, margarine, eggs, and salt, kneading until you achieve a smooth and consistent dough.
- Roll out the dough with a rolling pin and line individual pie tins, ensuring you cover both the base and the sides.
- Set the lined tins aside.
- For the filling, heat the vegetable oil in a pot over medium heat and sauté the minced garlic and onion until lightly golden.
- Add the diced heart of palm to the pot and sauté for a few minutes.
- Pour in the boiling water, season with salt and black pepper to taste, and bring to a simmer.
- In a separate small bowl, whisk the 200g of flour into the 2 cups of cold water, ensuring there are no lumps.
- Stir this flour mixture into the pot with the heart of palm, stirring constantly until the filling thickens into a creamy consistency.
- Cook for an additional 2 minutes to allow the flavors to meld.
- Once the filling has cooled slightly, spoon it into the prepared dough-lined tins.
- Cover each pie with a small circle of dough, pressing down firmly on the edges to seal them properly and prevent leakage.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry turns golden and crisp.
Observations
These heart of palm empadinhas are a cornerstone of Brazilian snack culture, perfect for gatherings, tea-time, or as a savory bite. The secret lies in the contrast between the shortcrust pastry—which should practically melt in your mouth—and the velvety, flavorful heart of palm filling. This straightforward recipe produces a professional-quality snack that is consistently popular at any event, offering a comforting and classic taste.
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