Brazilian recipe
Heart of palm savory mini pies (Empadinha de palmito)
A classic Brazilian savoury pastry featuring a crisp, buttery crust and a rich, creamy heart of palm filling.
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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, chopped
1.2 kg wheat flour
Salt to taste (optional, 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 standard glasses of cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g wheat flour (to thicken the filling)
1 large onion, chopped
1.2 kg wheat flour
Salt to taste (optional, 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 standard glasses of cold water
Where to find ingredients
Find wheat flour, margarine, eggs, onions, and garlic at local supermarkets. Canned heart of palm is available in the international or speciality aisles of larger supermarkets. As a substitute for heart of palm, one might use artichoke hearts, though the flavour profile will differ.
Preparation method
- For the dough: in a large bowl, mix the wheat flour, margarine, eggs, and salt until a homogeneous and soft dough is formed.
- Roll out the dough and line individual mini pie tins, covering the bottom and sides.
- Set the lined tins aside.
- For the filling: in a saucepan, heat the oil over medium heat and sauté the minced garlic and onion until lightly browned.
- Add the diced heart of palm to the pan and sauté for a few minutes.
- Pour in the litre of boiling water, season with salt and black pepper to taste, and let it boil.
- In a separate container, dissolve the 200g of wheat flour in the 2 glasses of cold water, mixing well to ensure no lumps form.
- Pour this mixture into the saucepan with the heart of palm, stirring constantly, until the filling thickens and reaches a creamy consistency.
- Let it cook for about 2 minutes to allow the flavours to develop.
- Once the filling is ready and slightly cooled, fill the prepared pastry shells in the tins.
- Cover the mini pies with a disc of dough, sealing the edges well to prevent leaking.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry is golden and crisp.
Observations
This recipe for heart of palm mini pies is a cornerstone of Brazilian savoury pastry culture, perfect for those seeking a flavourful and practical snack for gatherings or quick appetizers. The signature contrast between the light, crisp pastry and the luscious heart of palm filling makes these a beloved favourite. The preparation process is straightforward, ensuring a result that satisfies any palate.
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