Brazilian recipe
Leek and Hearts of Palm Pastel Filling (Recheio de pastel de palmito com alho poró)
This hearts of palm and leek filling is a classic, elegant choice for pastéis, bringing together the soft texture of hearts of palm with the gently sweet flavour of leek.
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Ingredients
1 tbsp butter
1 small onion, chopped
2 leeks, sliced
300 g chopped hearts of palm
2 tbsp plain flour
150 ml milk
Salt, to taste
Pepper, to taste
1 small onion, chopped
2 leeks, sliced
300 g chopped hearts of palm
2 tbsp plain flour
150 ml milk
Salt, to taste
Pepper, to taste
Where to find ingredients
Look for hearts of palm in the tinned vegetables aisle, and leeks, butter, milk, flour, onion, salt and pepper in the fresh produce, dairy and pantry sections of a supermarket or greengrocer. If needed, use spring onions as a substitute for leek, clearly treated as a substitute.
Preparation method
- Melt the butter in a saucepan
- Sauté the onion and leek until softened
- Add the chopped hearts of palm to the sautéed mixture
- Sprinkle over the plain flour and mix well to combine
- Add the milk gradually, 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 basic white sauce to bind the ingredients together, helping to keep the filling from leaking out during frying. It is essential to let the mixture cool completely before assembling the pastéis so the pastry stays crisp.
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