Brazilian recipe
Heart of Palm Savory Pastries (Empadinha de palmito)
A beloved Brazilian staple, these empadinhas combine a buttery, melt-in-the-mouth crust with a rich and savory heart of palm filling, perfect for any occasion.
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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)
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 heart of palm, diced into small cubes
Salt and black pepper to taste (for filling)
2 cups (standard drinking glass size) cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening)
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 heart of palm, diced into small cubes
Salt and black pepper to taste (for filling)
2 cups (standard drinking glass size) cold water
Where to find ingredients
You can find heart of palm (palmito) at major supermarkets in the canned vegetable aisle. For the flour, margarine, and aromatics, local fresh markets (often called 'markets' or 'supermarkets') will have everything needed. If you cannot source fresh heart of palm, canned heart of palm is a perfectly acceptable substitute.
Preparation method
- To make the dough: in a large mixing bowl, combine the flour, margarine, eggs, and salt until a smooth, pliable dough forms.
- Roll out the dough and line individual small pastry tins, ensuring the bottom and sides are well-covered.
- Set the lined tins aside.
- To prepare the filling: heat the oil in a saucepan over medium heat and sauté the garlic and onion until lightly golden.
- Add the diced heart 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 to a simmer.
- In a separate bowl, whisk the 200g of flour into the 2 cups of cold water, ensuring there are no lumps.
- Gradually stir this mixture into the saucepan with the heart of palm, stirring constantly until the filling thickens into a creamy consistency.
- Allow the filling to cook for about 2 minutes to meld the flavors.
- Once the filling has cooled slightly, fill the prepared pastry shells.
- Cover the pastries with a thin disc of dough, sealing the edges firmly to prevent any leaks.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the crust is golden and crisp.
Observations
These heart of palm pastries are a quintessential item in Brazilian savory snack culture, prized for their delicate, flaky dough and deeply flavorful creamy center. Whether serving them at gatherings or as a satisfying snack, they are consistently a crowd-pleaser. The method is straightforward, resulting in professional-quality savory pies that balance texture and flavor beautifully.
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