Brazilian recipe
Creamy Heart of Palm Mini Pies (Empadinha de palmito)
A beloved Brazilian savoury snack, these empadinhas feature a delicate, buttery crust paired with a rich and creamy heart of palm filling, perfect for any occasion.
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Ingredients
1/2 cup vegetable oil
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g wheat flour (to thicken the filling)
1 large onion, finely chopped
1.2 kg wheat flour
Salt to taste (optional, adjust if using salted margarine)
1 litre boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 small glasses (standard size) cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g wheat flour (to thicken the filling)
1 large onion, finely chopped
1.2 kg wheat flour
Salt to taste (optional, adjust if using salted margarine)
1 litre boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 small glasses (standard size) cold water
Where to find ingredients
You can find wheat flour, margarine, and basic produce at local markets or supermarkets in Nigeria. For the palmito (heart of palm), look for imported canned goods sections in premium supermarkets or specialty gourmet grocers. If heart of palm is unavailable, some cooks experiment with tender, firm vegetables as a substitute, though heart of palm is the authentic choice.
Preparation method
- For the dough, combine the wheat flour, margarine, eggs, and salt in a large mixing bowl, kneading until you achieve a smooth and soft dough consistency.
- Roll out the dough using a rolling pin and press it into individual small pie moulds, carefully covering the bottom and sides.
- Set the prepared moulds aside.
- For the filling, heat the vegetable oil in a large pot over medium heat and sauté the minced garlic and onion until lightly golden.
- Add the diced heart of palm to the pot and sauté for a few minutes.
- Pour in the litre of 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 wheat flour in the 2 glasses of cold water, mixing thoroughly to ensure no lumps remain.
- Pour this flour mixture into the pot with the heart of palm, stirring constantly until the filling thickens and reaches a creamy consistency.
- Continue to cook for about 2 minutes to allow the flavours to meld.
- Once the filling has cooled slightly, spoon it into the dough-lined moulds.
- Top each pie with a small disc of dough, pressing down firmly on the edges to seal them properly and prevent leakage.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry turns golden brown and crisp.
Observations
This heart of palm mini pie recipe is a staple of Brazilian snack food culture, ideal for anyone looking for a tasty, practical treat to serve at gatherings, parties, or as a savory bite. The perfect harmony of a light, melt-in-the-mouth pastry crust and a velvety heart of palm filling makes this a popular and highly cherished choice. The preparation method is straightforward, and the result is sure to impress every guest.
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