Brazilian recipe
Heart of Palm Savory Pie (Empadão de palmito)
This classic Brazilian savory pie features a flaky, buttery crust and a rich, creamy heart of palm filling. A crowd-pleasing dish perfect for any 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 olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh herbs (cheiro-verde) to taste
200g heavy cream
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 olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh herbs (cheiro-verde) to taste
200g heavy cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find all-purpose flour, mayonnaise, and fresh produce at local supermarkets. Hearts of palm (palmito) can be found in the canned goods or international aisles of specialty grocers. Fresh herbs such as parsley and cilantro (cheiro-verde) are available at local markets.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Gradually add water as needed until you achieve a smooth, workable dough.
- Heat the olive oil in a pan over medium heat and sauté the grated onion until golden.
- Add the bell peppers, chopped hearts of palm, olives, and tomato to the pan.
- Cook over medium heat for about 5 minutes, stirring occasionally.
- In a small container, whisk the cornstarch into a splash of water or a bit of the heavy cream until smooth to prevent lumps.
- Stir the heavy cream and the dissolved cornstarch into the pan. Simmer for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and fold in the fresh herbs.
- 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 surface with the beaten egg yolk.
- 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 quintessential Brazilian dish, celebrated for its signature contrast between a crisp, golden crust and a velvety, flavorful filling. It is a versatile choice that suits everything from a Sunday family lunch to a special dinner gathering.
This recipe balances straightforward preparation with an impressive final result. The dough base, enriched with mayonnaise, ensures a tender, melt-in-the-mouth texture, while the filling—featuring fresh hearts of palm sautéed with onions, peppers, and olives—provides a deep, rustic flavor. A final stir of heavy cream and fresh herbs brings the entire dish together, creating a comforting, savory centerpiece.
This recipe balances straightforward preparation with an impressive final result. The dough base, enriched with mayonnaise, ensures a tender, melt-in-the-mouth texture, while the filling—featuring fresh hearts of palm sautéed with onions, peppers, and olives—provides a deep, rustic flavor. A final stir of heavy cream and fresh herbs brings the entire dish together, creating a comforting, savory centerpiece.
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