Brazilian recipe
Creamy Heart of Palm Pot Pie (Empadão de palmito)
A savory, creamy heart of palm pie featuring a rich, buttery crust. This classic dish is an elegant addition to any family meal or special gathering.
0.0 / 5 by 0 Reviews
Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 tsp salt
1 to 3 tbsp water
3 tbsp 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 (palmito), chopped
1 tomato, chopped
Fresh parsley and chives (cheiro-verde) to taste
200g heavy cream
1 tbsp cornstarch
Salt to taste
1 egg yolk for brushing
1 1/2 cups mayonnaise
2 eggs
2 tsp salt
1 to 3 tbsp water
3 tbsp 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 (palmito), chopped
1 tomato, chopped
Fresh parsley and chives (cheiro-verde) to taste
200g heavy cream
1 tbsp cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find hearts of palm (palmito) and other staples at local supermarkets in cities like Lilongwe or Blantyre, often located in the canned vegetables or international aisles. If fresh cheiro-verde is unavailable, you may substitute with a mix of fresh parsley and spring onions.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Gradually add water as needed, kneading until you achieve a smooth and pliable dough.
- Heat the olive oil in a pan and sauté the grated onion until lightly golden.
- Add the chopped bell peppers, heart of palm, olives, and tomato to the pan.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, dissolve the cornstarch in a splash of water or a little bit of the heavy cream to ensure there are no lumps.
- Stir the heavy cream and the dissolved cornstarch into the pan. Continue to cook for another 3 minutes, stirring constantly until the sauce thickens.
- Season with salt to taste and stir in the chopped fresh parsley and chives.
- Remove the filling from the heat and allow it to cool completely before assembly.
- Line the bottom and sides of a pie dish with half of the dough.
- Spread the cooled heart of palm mixture evenly over the base.
- Cover the pie with the remaining dough, pressing firmly around the edges to seal.
- Brush the top surface with the lightly beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until the crust is beautifully golden.
Observations
The heart of palm pot pie, known locally as empadão de palmito, is a staple of Brazilian comfort food, cherished for its golden, crumbly pastry and its decadent, flavorful filling. It is an exceptionally versatile dish that satisfies every palate, making it a reliable choice for family lunches, dinner parties, or as a sophisticated savory treat for social events.
This method balances culinary accessibility with a truly impressive result. By using mayonnaise in the dough, you achieve an exceptionally tender and flaky texture. The heart of palm filling, sautéed with onions, bell peppers, and olives, provides an unmistakable savory depth. The final touch of heavy cream and fresh herbs creates the signature creamy finish that makes this pie stand out.
This method balances culinary accessibility with a truly impressive result. By using mayonnaise in the dough, you achieve an exceptionally tender and flaky texture. The heart of palm filling, sautéed with onions, bell peppers, and olives, provides an unmistakable savory depth. The final touch of heavy cream and fresh herbs creates the signature creamy finish that makes this pie stand out.
Ratings and comments