Brazilian recipe
Creamy Heart of Palm Filling for Pastry
This traditional Brazilian-style creamy heart of palm filling is a crowd-pleaser, perfect for stuffing golden, crispy fried pastries or savory pies.
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Ingredients
300g chopped heart of palm
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Heart of palm is typically found in the canned goods section of supermarkets. For the best result, look for high-quality, tender cuts. If unavailable, ensure it is packed in brine or water rather than heavy oil. All other ingredients such as dairy and aromatics are readily available in the fresh produce and dairy aisles of local neighborhood markets or large retail stores.
Preparation method
- Sauté the onion and garlic in the butter.
- Add the heart of palm and continue to sauté.
- Sprinkle in the flour and stir thoroughly to combine.
- Pour in the milk in small increments, stirring constantly.
- Season the mixture with salt and nutmeg.
- Cook over low heat, stirring occasionally, until the mixture thickens.
- Remove from heat and let it cool completely before using.
Observations
This velvety heart of palm filling is a versatile staple, ideal for elevating your homemade pastéis, pies, and various savory bites. Combining simple ingredients with an easy preparation method, it delivers that comforting, homemade flavor that everyone loves. Whether you are prepping for a snack or a gathering, this recipe provides a perfectly seasoned, lush consistency that is sure to impress.
Start by heating the butter in a pan and sautéing the onion and garlic until they are soft and translucent. Fold in the chopped heart of palm, allowing it to sauté for a few minutes to absorb the flavors. Sprinkle the all-purpose flour over the mixture, stirring well to ensure it is fully incorporated. Gradually pour in the milk, whisking constantly to prevent any lumps, until you achieve a smooth, creamy base. Season with salt and a touch of grated nutmeg to taste. Simmer over low heat, stirring occasionally, until the filling thickens into a rich, spreadable consistency. Finally, remove from the heat and allow it to cool completely before using it to fill your pastry doughs.
Start by heating the butter in a pan and sautéing the onion and garlic until they are soft and translucent. Fold in the chopped heart of palm, allowing it to sauté for a few minutes to absorb the flavors. Sprinkle the all-purpose flour over the mixture, stirring well to ensure it is fully incorporated. Gradually pour in the milk, whisking constantly to prevent any lumps, until you achieve a smooth, creamy base. Season with salt and a touch of grated nutmeg to taste. Simmer over low heat, stirring occasionally, until the filling thickens into a rich, spreadable consistency. Finally, remove from the heat and allow it to cool completely before using it to fill your pastry doughs.
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