Brazilian recipe
Heart of Palm Savoury Pie (Empadão de palmito)
A creamy, flavourful heart of palm pie with a delicate crust. This classic Brazilian savoury pie is a perfect centrepiece for family lunches and special dinners.
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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 olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh parsley and chives (cheiro-verde), to taste
200g heavy cream (creme de leite)
1 tablespoon cornstarch
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 olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, diced
Fresh parsley and chives (cheiro-verde), to taste
200g heavy cream (creme de leite)
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, for brushing
Where to find ingredients
You can find all-purpose flour, mayonnaise, eggs, and basic produce at local markets or major supermarkets like CPL or Stop & Shop. Heart of palm (palmito) can be found in the imported or canned goods aisle; if unavailable, marinated artichoke hearts are the closest gourmet substitute. Fresh herbs can be sourced from local wet markets.
Preparation method
- In a large bowl, combine the flour, mayonnaise, eggs, and salt. Gradually add water as needed, kneading until you achieve a smooth and malleable dough.
- In a saucepan, heat the olive oil and sauté the grated onion until golden.
- Stir in the diced bell peppers, chopped heart of palm, olives, and tomato.
- Cook over medium heat for about 5 minutes, stirring occasionally.
- In a small bowl, dissolve the cornstarch in a splash of water or a little bit of the heavy cream to prevent any lumps from forming.
- Add the heavy cream and the dissolved cornstarch to the saucepan 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 chives.
- Remove the filling from the heat and allow it to cool completely before assembling.
- Line the bottom and sides of a pie dish with half of the dough.
- Spread the cooled heart of palm filling evenly over the base.
- Cover the pie with the remaining dough, pressing down to seal the edges firmly.
- Brush the top surface with the beaten egg yolk.
- Bake in a preheated oven at 180°C for approximately 50 minutes, or until the crust is golden brown.
Observations
The empadão de palmito is a staple of Brazilian comfort food, cherished for its golden, crumbly pastry and a rich, velvety filling. It is an incredibly versatile dish that suits any occasion, from relaxed family weekend meals to refined dinners or even as a standout savoury treat for gatherings.
This method balances straightforward preparation with an impressive, bakery-quality result. The pastry, enriched with mayonnaise, yields a superb texture that melts in the mouth, while the filling of heart of palm, sautéed with onions, peppers, and olives, provides a signature flavour. The final touch of heavy cream and fresh herbs elevates this pie to something truly special.
This method balances straightforward preparation with an impressive, bakery-quality result. The pastry, enriched with mayonnaise, yields a superb texture that melts in the mouth, while the filling of heart of palm, sautéed with onions, peppers, and olives, provides a signature flavour. The final touch of heavy cream and fresh herbs elevates this pie to something truly special.
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