Brazilian recipe
Creamy Heart of Palm and Leek Filling for Pastel (Recheio de pastel de palmito com alho poró)
This classic, sophisticated filling for pastel combines the soft, delicate texture of hearts of palm with the mild, sweet notes of sautéed leeks.
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Ingredients
1 tablespoon butter
1 small onion, finely chopped
2 stalks of leek, sliced
300g heart of palm, chopped
2 tablespoons all-purpose flour
150ml whole milk
Salt to taste
Black pepper to taste
1 small onion, finely chopped
2 stalks of leek, sliced
300g heart of palm, chopped
2 tablespoons all-purpose flour
150ml whole milk
Salt to taste
Black pepper to taste
Where to find ingredients
You can find hearts of palm (often sold as 'palmito' in jars) at major supermarkets in the imported goods section or international food aisles. For fresh leeks, onions, and dairy products, any local greengrocer or supermarket produce section will suffice.
Preparation method
- Melt the butter in a saucepan over medium heat.
- Sauté the onion and leek until they are tender and translucent.
- Add the chopped heart of palm to the vegetable mixture.
- Sprinkle the flour over the ingredients and stir well to incorporate.
- Gradually pour in the milk while stirring constantly to avoid lumps.
- Season with salt and pepper to your preference.
- Continue cooking over low heat until the mixture thickens significantly into a cream.
- Remove from the heat and allow it to cool completely before using as a filling for the pastéis.
Observations
A creamy, well-structured filling is the hallmark of a perfect pastel. This version uses a simple béchamel-style base to bind the ingredients, ensuring the filling stays intact during frying. It is crucial to allow the preparation to cool down completely before assembling your pastries to maintain the crispness of the dough.
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