Brazilian recipe
Heart of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a sophisticated classic for pastéis, perfectly balancing the tender texture of heart of palm with the mild, sweet notes of sautéed leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leek stalks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
1 small onion, finely chopped
2 leek stalks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
Where to find ingredients
Find fresh leeks and canned heart of palm in the produce and international aisles of local supermarkets. For a perfect texture, ensure the heart of palm is well-drained. All-purpose flour and dairy products are available at any neighborhood grocery store.
Preparation method
- Melt the butter in a saucepan over medium heat.
- Sauté the onion and leeks until they are soft and translucent.
- Add the chopped heart of palm to the pan and stir.
- Sprinkle the flour over the mixture and stir well to incorporate.
- Gradually pour in the milk while whisking constantly to prevent lumps.
- Season with salt and pepper to your preference.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from heat and allow the mixture to cool completely before using it to fill your pastéis.
Observations
A creamy, well-bound filling is the hallmark of a high-quality pastel. This recipe uses a basic béchamel-style base to hold the ingredients together, which prevents the filling from leaking while deep-frying. It is essential to let the mixture cool down completely before assembling your pastéis to ensure the pastry maintains its signature crunch.
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