Brazilian recipe
Hearts of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This hearts of palm and leek filling is a classic, elegant choice for pastéis, combining the tender texture of hearts of palm with the mild sweetness of leeks.
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Ingredients
1 tbsp butter
1 small onion, chopped
2 leeks, sliced
300 g hearts of palm, chopped
2 tbsp wheat flour
150 ml milk
Salt to taste
Pepper to taste
1 small onion, chopped
2 leeks, sliced
300 g hearts of palm, chopped
2 tbsp wheat flour
150 ml milk
Salt to taste
Pepper to taste
Where to find ingredients
Look for hearts of palm, leeks, butter, flour, milk, salt, and pepper in the fresh produce section, dairy aisle, and pantry shelves at supermarkets or local markets. If hearts of palm are harder to find, a suitable substitute can be canned hearts of palm, drained well.
Preparation method
- Melt the butter in a saucepan
- Sauté the onion and leeks until softened
- Add the chopped hearts of palm to the sauté
- Sprinkle in the wheat flour and mix well to combine
- Gradually add the milk, stirring constantly
- Season with salt and pepper to taste
- Keep cooking over low heat until the cream thickens considerably
- Remove from the heat and let cool completely before filling the pastéis
Observations
A creamy filling with good structure is the secret to a perfect pastel. This version uses a simple white sauce to bind the ingredients, helping keep the filling from leaking during frying. It is essential to let the mixture cool completely before assembling the pastéis so the pastry stays crisp.
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