Brazilian recipe
Easy and Delicious Heart of Palm Empadinha (Empadinha de palmito e)
A classic Brazilian savory pastry, the heart of palm empadinha features a delicate, melt-in-your-mouth crust filled with a rich, creamy center.
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Ingredients
1/2 cup vegetable oil
2 large eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, if margarine is unsalted)
1 liter boiling water
6 cloves garlic, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 cups cold water
2 large eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, if margarine is unsalted)
1 liter boiling water
6 cloves garlic, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 cups cold water
Where to find ingredients
Heart of palm (palmito) can be found in jars in the canned goods section of major supermarkets; replace with canned artichoke hearts if unavailable. Use standard all-purpose flour available in the baking aisle.
Preparation method
- For the dough, combine the flour, margarine, eggs, and salt in a large mixing bowl, working the mixture until you achieve a smooth and pliable consistency.
- Roll out the dough and press it into individual empada molds, ensuring the bottom and sides are evenly lined.
- Set the lined molds aside.
- For the filling, heat the vegetable oil in a pan over medium heat and sauté the minced garlic and onion until fragrant and lightly golden.
- Add the diced heart of palm to the pan and sauté for a few minutes.
- Pour in the 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 with the cold water until completely smooth and free of lumps.
- Pour this flour slurry into the pan with the heart of palm, stirring constantly until the filling thickens into a creamy consistency.
- Continue to cook for about 2 minutes to allow the flavors to meld.
- Once the filling has cooled slightly, portion it into the prepared dough-lined molds.
- Cover each empadinha with a small circle of dough, pressing firmly along the edges to seal them completely.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the crust is golden brown and crisp.
Observations
This heart of palm empadinha recipe is a staple of Brazilian snack culture, perfect for gatherings, mid-afternoon snacks, or as a savory treat. The signature contrast between the buttery, shortcrust dough and the velvety heart of palm filling makes it a perennial favorite. The preparation is straightforward, and the result is consistently impressive for any occasion.
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