Brazilian recipe
Creamy Heart of Palm Pie (Empadão de palmito)
A classic savory pie featuring a crisp crust and a velvety, flavorful heart of palm filling—an ideal centerpiece for your next gathering.
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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, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g palmito, chopped
1 tomato, diced
Fresh parsley and scallions to taste (cheiro-verde)
200g heavy cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk, beaten
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, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g palmito, chopped
1 tomato, diced
Fresh parsley and scallions to taste (cheiro-verde)
200g heavy cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk, beaten
Where to find ingredients
You can find all-purpose flour, mayonnaise, and canned goods like palmito and olives in the dry goods aisles of local Marshall Islands supermarkets. For fresh produce like bell peppers, onions, and tomatoes, check the produce section of local markets or neighborhood grocery stores.
Preparation method
- In a large mixing bowl, combine the flour, mayonnaise, eggs, and salt. Gradually add water as needed until a smooth, pliable dough forms.
- Heat the olive oil in a skillet and sauté the grated onion until lightly golden.
- Stir in the diced bell peppers, chopped palmito, olives, and diced tomato.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, dissolve the cornstarch in a splash of water or a bit of the heavy cream to ensure there are no lumps.
- Pour the heavy cream and the cornstarch slurry into the skillet. Cook for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to your liking and fold in the chopped fresh parsley and scallions.
- Remove the filling from the heat and allow it to cool completely before assembly.
- Press half of the dough firmly into the bottom and up the sides of a pie dish.
- Spread the cooled heart of palm filling evenly over the bottom crust.
- Roll out the remaining dough to cover the pie, sealing the edges tightly.
- Brush the top surface with the beaten egg yolk for a glossy finish.
- Bake in a preheated oven at 180°C for about 50 minutes, or until the crust is golden brown.
Observations
Empadão de palmito stands as a cornerstone of Brazilian home cooking, cherished for the delightful contrast between its buttery, crisp pastry and the luscious, savory filling. It is a versatile dish that transitions perfectly from family weekend lunches to elegant dinners or casual social gatherings.
This method balances approachability with a professional-grade finish. Using mayonnaise in the dough creates a remarkably tender texture, while the filling—a vibrant blend of fresh palmito, aromatics, peppers, and olives—delivers a signature flavor profile. The addition of heavy cream and fresh herbs brings the entire dish together into a comforting, sophisticated meal.
This method balances approachability with a professional-grade finish. Using mayonnaise in the dough creates a remarkably tender texture, while the filling—a vibrant blend of fresh palmito, aromatics, peppers, and olives—delivers a signature flavor profile. The addition of heavy cream and fresh herbs brings the entire dish together into a comforting, sophisticated meal.
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