Brazilian recipe
Heart of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a sophisticated choice for pastéis, combining the tender texture of hearts of palm with the mild, sweet profile of sautéed leeks.
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Ingredients
1 tablespoon butter
1 small onion, finely diced
2 leek stalks, sliced
300g hearts of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, finely diced
2 leek stalks, sliced
300g hearts of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
Hearts of palm can be found in the canned or international goods aisle of local grocery stores. Leeks and fresh produce are available in the fresh produce section, while dairy and flour are staples found in the baking and refrigerated aisles.
Preparation method
- Melt the butter in a saucepan.
- Sauté the onion and leeks until they are soft and translucent.
- Add the chopped hearts 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 your liking.
- Continue cooking over low heat until the sauce thickens significantly.
- Remove from the heat and allow the mixture to cool completely before using it to fill your pastéis.
Observations
A creamy, well-structured filling is the hallmark of an exceptional pastel. This recipe utilizes a classic roux-based sauce to bind the ingredients, ensuring the filling holds together during frying. It is crucial to let the mixture cool completely before assembling your pastries to maintain the signature crispness of the dough.
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