Brazilian recipe
Savory Heart of Palm Mini Pies (Empadinha de palmito)
A beloved Brazilian classic, these empadinhas feature a signature crumbly, melt-in-your-mouth pastry shell filled with a creamy heart of palm mixture.
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Ingredients
1/2 cup vegetable oil
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg hearts of palm, cut into small cubes
Salt and black pepper to taste (for the filling)
2 American-style glasses (approx. 400ml total) cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg hearts of palm, cut into small cubes
Salt and black pepper to taste (for the filling)
2 American-style glasses (approx. 400ml total) cold water
Where to find ingredients
You can find all-purpose flour, vegetable oil, and fresh aromatics at local supermarkets like Naivas or Carrefour. Hearts of palm are often available in the canned goods section. For the best result, use a high-quality, chilled plant-based fat for the dough, as is traditional in Brazilian recipes.
Preparation method
- In a large mixing bowl, combine the flour, margarine, eggs, and salt, kneading until you achieve a smooth, soft dough.
- Roll out the dough and line individual small pie tins, ensuring you cover the base and sides evenly.
- Set the prepared tins aside.
- For the filling, heat the oil in a saucepan over medium heat and sauté the minced garlic and onion until golden.
- Add the cubed hearts of palm to the pan and sauté for a few minutes.
- Pour in the boiling water, season with salt and black pepper to taste, and bring the mixture to a boil.
- In a separate container, whisk the 200g of flour with the cold water until completely smooth and free of lumps.
- Gradually pour this mixture into the pan with the hearts of palm, stirring constantly until the filling thickens into a creamy consistency.
- Simmer for about 2 minutes to allow the flavors to meld.
- Once the filling has cooled slightly, fill the prepared dough-lined tins.
- Top the pies with a small disc of dough, sealing the edges firmly to ensure they remain secure while baking.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry is golden and perfectly crisp.
Observations
These empadinhas de palmito represent an iconic staple of Brazilian snack culture, perfect for gatherings, tea-time treats, or as an savory bite. The appeal lies in the contrast between the delicate, short-crust pastry and the rich, creamy heart of palm center. This recipe offers a straightforward approach to achieving that authentic texture and flavor profile that has made this snack a perennial favorite across Brazil.
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