Brazilian recipe
Hearty Palm Heart Savoury Pie (Empadão de palmito)
A traditional Brazilian savoury pie featuring a crisp, buttery crust and a rich, creamy palm heart filling. Perfect for family gatherings.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons extra virgin olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, chopped
300g palm hearts, chopped
1 tomato, chopped
Fresh parsley and spring onions to taste
1 carton (200g) thickened cream
1 tablespoon cornflour
Salt to taste
1 egg yolk for brushing
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons extra virgin olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, chopped
300g palm hearts, chopped
1 tomato, chopped
Fresh parsley and spring onions to taste
1 carton (200g) thickened cream
1 tablespoon cornflour
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find palm hearts (canned or jarred) and other ingredients at local supermarkets or specialty grocers. If fresh palm heart is unavailable, tinned hearts of palm is the standard. For the cream, any standard thickened cream or cooking cream works perfectly.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Add water gradually if needed, until you achieve a smooth, workable dough.
- Heat the olive oil in a pan and sauté the grated onion until golden.
- Add the chopped bell peppers, palm hearts, olives, and tomato to the pan.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, dissolve the cornflour in a little water or a splash of the thickened cream to prevent lumps.
- Add the cream and the dissolved cornflour to the pan with the filling. Cook for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and stir in the chopped fresh parsley and spring onions.
- Remove the filling from the heat and allow it to cool completely.
- Line the bottom and sides of a pie dish with half of the dough.
- Fill the pie base with the cooled palm heart mixture.
- Cover the pie with the remaining dough, sealing the edges firmly.
- Brush the surface with the beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until golden brown.
Observations
The palm heart pie, or empadão de palmito, is a staple in Brazilian households, cherished for its golden, crisp pastry and succulent, creamy centre. It is a versatile dish that works perfectly for a family Sunday lunch, a special dinner, or as a hearty appetiser for gatherings.
This recipe balances accessible techniques with an impressive result. The dough, enriched with mayonnaise, yields a remarkable texture, while the filling—combining tender palm hearts with a flavourful base of sautéed onions, bell peppers, and olives—provides an authentic taste profile. A touch of cream and fresh herbs finishes the pie, making it truly special.
This recipe balances accessible techniques with an impressive result. The dough, enriched with mayonnaise, yields a remarkable texture, while the filling—combining tender palm hearts with a flavourful base of sautéed onions, bell peppers, and olives—provides an authentic taste profile. A touch of cream and fresh herbs finishes the pie, making it truly special.
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