Brazilian recipe
Easy Heart of Palm Empadinhas (Empadinha de palmito e)
A classic Brazilian savoury treat, these empadinhas feature a delicate, crumbly pastry shell filled with a rich, creamy heart of palm mixture.
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Ingredients
1/2 cup vegetable oil
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 litre boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, cut 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 all-purpose flour (for thickening)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 litre boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, cut into small cubes
Salt and black pepper to taste (for the filling)
2 standard glasses of cold water
Where to find ingredients
You can find hearts of palm in jars or tins in the tinned vegetables section of major supermarkets. Use standard wheat flour available at any general grocer. Unsalted margarine is widely available in the chilled fats and spreads aisle. If unavailable, high-quality butter is a common substitute.
Preparation method
- For the dough: in a large mixing bowl, combine the flour, margarine, eggs, and salt, working the ingredients until you achieve a smooth, soft, and consistent dough.
- Roll out the dough and use it to line individual small tart tins, ensuring you cover the bottom and the sides evenly.
- Set the lined tins aside while you prepare the filling.
- For the filling: heat the vegetable oil in a pan over medium heat and sauté the minced garlic and onion until they are golden and fragrant.
- 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 bring the mixture to a boil.
- In a separate small bowl, whisk the 200g of flour into the 2 glasses of cold water, ensuring there are no lumps.
- Pour this slurry into the pan with the heart of palm, stirring constantly until the filling thickens and reaches a smooth, creamy consistency.
- Cook for about 2 minutes to allow the flavours to meld.
- Once the filling has cooled slightly, spoon it into the prepared pastry-lined tins.
- Place a small disc of dough over each empadinha, sealing the edges firmly to prevent the filling from leaking.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry is golden brown and crisp.
Observations
These heart of palm empadinhas are a staple of Brazilian snack culture, perfect for gatherings, afternoon tea, or simply as a satisfying savoury snack. The secret lies in the contrast between the buttery, shortcrust pastry—which melts in your mouth—and the savoury, velvety heart of palm filling. This recipe is straightforward to follow, yielding professional-quality results that are always a crowd-pleaser.
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