Brazilian recipe
Creamy Heart of Palm Pie (Empadão de palmito)
This classic Brazilian savoury pie features a golden, buttery crust with a rich heart of palm filling. A comforting choice for family lunches or special dinners.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons extra virgin olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh coriander and parsley (cheiro-verde), to taste
200g heavy cream
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, for egg wash
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons extra virgin olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh coriander and parsley (cheiro-verde), to taste
200g heavy cream
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, for egg wash
Where to find ingredients
You can find fresh heart of palm (palmito) and quality olives at local supermarkets or upscale greengrocers. If fresh hearts of palm are unavailable, tinned hearts of palm in brine serve as a reliable substitute. Fresh coriander and parsley, known together as 'cheiro-verde', are easily found in most fresh produce sections.
Preparation method
- In a large mixing bowl, combine the flour, mayonnaise, eggs, and salt; gradually add water as needed until the dough is smooth and pliable.
- Heat the olive oil in a pan over medium heat and sauté the grated onion until lightly golden.
- Add the diced bell peppers, heart of palm, chopped olives, and tomato to the pan.
- Sauté over medium heat for about 5 minutes, stirring occasionally to combine the flavours.
- In a small bowl, whisk the cornstarch into a splash of water or some of the cream until completely smooth to prevent lumps.
- Pour the cream and the cornstarch mixture into the pan with the filling; cook for 3 minutes, stirring constantly until the sauce thickens.
- Adjust seasoning with salt and stir in the chopped fresh cheiro-verde.
- Remove the filling from the heat and allow it to cool completely before assembling the pie.
- Press about half of the dough into the bottom and up the sides of a pie dish to create the base.
- Pour the cooled heart of palm filling evenly over the bottom crust.
- Roll out the remaining dough and drape it over the filling, sealing the edges tightly to secure the pie.
- Brush the top surface of the dough with the beaten egg yolk for a golden finish.
- Bake in a preheated oven at 180°C for approximately 50 minutes, or until the crust is golden brown.
Observations
The empadão de palmito is a staple of Brazilian comfort food, cherished for its crumbly, melt-in-the-mouth pastry and its lush, savoury filling. It is an incredibly versatile dish that suits a variety of occasions, whether you are hosting a formal family dinner, a casual brunch, or simply looking for a hearty centrepiece for your table.
This method simplifies the traditional pie-making process, using a mayonnaise-based dough that ensures a perfect texture every time. The heart of palm filling, sautéed with onions, peppers, and briny olives, offers a sophisticated flavour profile. A final swirl of cream and fresh herbs ties the ingredients together, creating a balanced and satisfying bite that is uniquely Brazilian.
This method simplifies the traditional pie-making process, using a mayonnaise-based dough that ensures a perfect texture every time. The heart of palm filling, sautéed with onions, peppers, and briny olives, offers a sophisticated flavour profile. A final swirl of cream and fresh herbs ties the ingredients together, creating a balanced and satisfying bite that is uniquely Brazilian.
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