Brazilian recipe
Creamy Hearts of Palm Filling for Pastéis (Recheio de pastel de palmito)
This creamy hearts of palm filling is a classic Brazilian favorite, perfectly seasoned and ideal for savory pastries and snacks.
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Ingredients
300g chopped hearts of palm
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Freshly grated nutmeg to taste
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Freshly grated nutmeg to taste
Where to find ingredients
You can find canned hearts of palm in the international aisle or vegetable section of major supermarkets like Carrefour, Quick Mart, or Chandarana. All other ingredients are readily available in the dairy and pantry staples sections of local markets. If hearts of palm are unavailable, cooked artichoke hearts can be used as a substitute.
Preparation method
- Heat the butter in a pan and sauté the onion and garlic until soft.
- Add the chopped hearts of palm and sauté for a few minutes.
- Sprinkle the flour over the mixture and stir well to incorporate.
- Pour the milk in gradually, stirring constantly to avoid lumps, until the mixture is smooth.
- Season with salt and nutmeg to your taste.
- Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
- Remove from heat and let it cool completely before using to fill your pastéis or savory pastries.
Observations
This velvety, creamy hearts of palm filling is the go-to choice for classic Brazilian pastéis, savory tarts, and other snacks. With a quick preparation method and easily sourced ingredients, it delivers a deeply comforting, homemade taste that is always a crowd-pleaser. It is the perfect solution for anyone looking to add a touch of quality to their home cooking with minimal fuss.
To prepare, melt the butter in a saucepan and sauté the onion and garlic until softened. Incorporate the chopped hearts of palm and sauté for a few more minutes. Sprinkle the wheat flour over the mixture and stir thoroughly to combine. Gradually pour in the milk, whisking constantly to prevent any lumps, until a smooth, thick consistency is achieved. Season with salt and freshly grated nutmeg to your preference. Cook over low heat, stirring occasionally, until the mixture thickens into a rich, creamy state. Remove from heat and allow to cool completely before filling your pastries or savory treats.
To prepare, melt the butter in a saucepan and sauté the onion and garlic until softened. Incorporate the chopped hearts of palm and sauté for a few more minutes. Sprinkle the wheat flour over the mixture and stir thoroughly to combine. Gradually pour in the milk, whisking constantly to prevent any lumps, until a smooth, thick consistency is achieved. Season with salt and freshly grated nutmeg to your preference. Cook over low heat, stirring occasionally, until the mixture thickens into a rich, creamy state. Remove from heat and allow to cool completely before filling your pastries or savory treats.
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