Brazilian recipe
Heart of Palm Savory Pastry (Empadinha de palmito)
A beloved Brazilian savory treat, these mini pastries feature a delicate, buttery crust filled with a rich and creamy heart of palm filling.
0.0 / 5 by 0 Reviews
Ingredients
1/2 cup vegetable oil
2 large 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, depending on margarine salinity)
1 liter boiling water
6 garlic cloves, minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 standard glasses of cold water
2 large 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, depending on margarine salinity)
1 liter boiling water
6 garlic cloves, minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 standard glasses of cold water
Where to find ingredients
You can find hearts of palm in the canned goods or international aisles of local markets. Fresh produce sections carry the aromatics, while baking supplies are located in the dry goods aisle. As a substitute, if margarine is not preferred, high-quality unsalted butter can be used to achieve a similar, though richer, crust texture.
Preparation method
- To prepare the pastry, combine the flour, margarine, eggs, and salt in a large mixing bowl, kneading until you achieve a smooth and pliable dough.
- Roll out the dough and line individual pastry tins, ensuring both the bottom and the sides are evenly covered.
- Set the lined tins aside while you prepare the filling.
- For the filling, heat the oil in a large saucepan over medium heat and sauté the garlic and onion until softened and translucent.
- Add the diced hearts of palm to the pan and sauté for a few minutes to combine flavors.
- Pour in the boiling water, season with salt and black pepper to taste, and bring the mixture to a boil.
- In a separate small container, dissolve the 200g of flour in the cold water, whisking thoroughly to ensure no lumps remain.
- Slowly pour the flour mixture into the saucepan with the hearts of palm, stirring constantly until the filling thickens into a creamy consistency.
- Let the mixture simmer for about 2 minutes to fully develop the flavor profile.
- Once the filling has cooled slightly to a warm temperature, spoon it into the prepared pastry-lined tins.
- Cover each pastry with a thin disc of dough, pinching the edges firmly to seal and prevent leakage.
- Bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until the crust is golden and crisp.
Observations
This recipe for empadinha de palmito is a staple of Brazilian snack culture, perfect for gatherings, tea time, or as a savory bite. The key lies in the contrast between the shortcrust pastry, which is designed to melt in your mouth, and the velvety, seasoned heart of palm center. It is a straightforward yet elegant preparation that remains a favorite for any occasion where traditional finger foods are served.
Ratings and comments