Brazilian recipe
Creamy Heart of Palm Pie (Empadão de palmito)
Discover how to prepare a classic Brazilian savory pie featuring a crisp, buttery crust and a luscious heart of palm filling. A timeless choice for any special occasion.
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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, chopped
1/2 red bell pepper, chopped
100g pitted black olives, chopped
300g heart of palm, chopped
1 tomato, chopped
Fresh parsley and scallions (cheiro-verde) to taste
200g table cream (creme de leite)
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
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, chopped
1/2 red bell pepper, chopped
100g pitted black olives, chopped
300g heart of palm, chopped
1 tomato, chopped
Fresh parsley and scallions (cheiro-verde) to taste
200g table cream (creme de leite)
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find hearts of palm (palmito) and table cream (creme de leite) in the international or specialty canned goods aisle of local supermarkets. If you cannot find table cream, heavy cream is a suitable substitute. Fresh herbs like parsley and scallions are available in the produce section.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Gradually incorporate the water as needed until a smooth, pliable dough forms.
- In a skillet, heat the olive oil and sauté the grated onion until golden.
- Add the chopped bell peppers, hearts of palm, olives, and tomato to the pan.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, whisk the cornstarch with a splash of water or some of the cream until smooth to avoid lumps.
- Stir the cream and the dissolved cornstarch into the skillet. Cook for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and fold in the chopped fresh parsley and scallions.
- Remove the filling from the heat and allow it to cool completely.
- Line the bottom and sides of a tart or pie dish with half of the dough.
- Fill the pastry shell with the cooled heart of palm mixture.
- Cover the pie with the remaining dough, pressing firmly along the edges to seal.
- Brush the top with the beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until the crust is golden brown.
Observations
The empadão de palmito is a beloved staple of Brazilian cuisine, cherished for its golden, crumbly pastry and a rich, velvety filling. It is a highly versatile dish that appeals to every palate, making it a perfect centerpiece for family gatherings, special dinners, or as a sophisticated addition to any spread.
This recipe balances straightforward preparation with truly impressive results. The unique pastry dough, enriched with mayonnaise, yields an exceptionally delicate texture, while the savory filling of hearts of palm, sautéed with onions, colorful bell peppers, and briny olives, delivers a signature flavor profile. The addition of cream and fresh herbs provides a final touch that elevates the dish to a gourmet standard.
This recipe balances straightforward preparation with truly impressive results. The unique pastry dough, enriched with mayonnaise, yields an exceptionally delicate texture, while the savory filling of hearts of palm, sautéed with onions, colorful bell peppers, and briny olives, delivers a signature flavor profile. The addition of cream and fresh herbs provides a final touch that elevates the dish to a gourmet standard.
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