Brazilian recipe
Creamy Heart of Palm and Leek Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a classic, sophisticated choice for deep-fried pastries, combining tender hearts of palm with the mild, sweet flavour of leeks.
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Ingredients
2 leeks, thinly sliced
1 small onion, finely chopped
Black pepper to taste
150ml milk
2 tbsp plain flour
Salt to taste
300g heart of palm, chopped
1 tbsp butter
1 small onion, finely chopped
Black pepper to taste
150ml milk
2 tbsp plain flour
Salt to taste
300g heart of palm, chopped
1 tbsp butter
Where to find ingredients
Hearts of palm can be found in the canned vegetable aisle of most supermarkets; leeks and fresh produce are available in the fresh fruit and vegetable section.
Preparation method
- Melt the butter in a saucepan.
- Sauté the onion and leeks until they are soft.
- Add the chopped heart of palm to the sautéed mixture.
- Sprinkle in the flour and stir well to incorporate.
- Pour in the milk gradually while stirring constantly.
- Season with salt and pepper to taste.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from the heat and allow it to cool completely before filling the pastries.
Observations
A creamy, well-structured filling is the secret to a perfect pastry. This version uses a simple white sauce base to bind the ingredients, ensuring the filling stays secure during deep-frying. It is essential that the mixture is completely cold before you start assembling the pastries to ensure the dough remains crispy.
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