Brazilian recipe
Creamy Hearts of Palm Filling (Recheio de pastel de palmito)
This classic filling is a staple for Brazilian fried pastries, known for its velvety texture and delicate heart of palm flavor.
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Ingredients
300g chopped hearts of palm
1 small onion, finely chopped
2 cloves of garlic, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely chopped
2 cloves of garlic, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Hearts of palm can be found in the canned vegetable section of most supermarkets. As a substitute for hearts of palm, one might use cooked artichoke hearts, although the texture and flavour profile will differ from the original.
Preparation method
- In a saucepan, heat the butter and sauté the onion and garlic until soft.
- Add the chopped hearts of palm and sauté for a few more minutes.
- Sprinkle the flour over the hearts of palm and stir well to incorporate.
- Pour in the milk gradually, stirring constantly to avoid lumps, until you achieve a smooth cream.
- Season with salt and nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
- Remove from heat and let it cool completely before using to fill your pastries or savoury snacks.
Observations
This creamy hearts of palm filling is a versatile preparation, perfect for stuffed pastries (pastéis), savoury pies, and a variety of snacks. With its straightforward cooking process and accessible ingredients, it delivers a comforting, homemade taste that is highly popular in local tradition. It is the ideal choice for anyone looking for culinary efficiency without sacrificing flavour.
To prepare it, you will start by sautéing aromatics in butter to build a flavourful base. The hearts of palm are then incorporated and thickened with a roux-based sauce, resulting in a stable and luscious filling that holds its own inside crispy pastry shells.
To prepare it, you will start by sautéing aromatics in butter to build a flavourful base. The hearts of palm are then incorporated and thickened with a roux-based sauce, resulting in a stable and luscious filling that holds its own inside crispy pastry shells.
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