Brazilian recipe
Creamy Heart of Palm Filling for Pastéis
This traditional Brazilian-inspired filling features tender chopped heart of palm in a velvety sauce, perfect for homemade savory pastries.
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Ingredients
300g chopped heart of palm
1 small onion, finely diced
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Freshly grated nutmeg to taste
1 small onion, finely diced
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Freshly grated nutmeg to taste
Where to find ingredients
You can find heart of palm (canned or jarred) at well-stocked international food stores, specialty supermarkets, or large grocery chains in the imported goods section. Butter, milk, onions, and garlic are readily available at local vegetable markets (sabzi mandi) and supermarkets.
Preparation method
- Sauté the onion and garlic in the butter until they become soft.
- Add the chopped heart of palm and sauté for a few more minutes.
- Sprinkle the flour over the heart of palm and stir well to combine.
- Pour in the milk gradually, stirring continuously to prevent lumps until a homogeneous cream is formed.
- Season with salt and nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
- Remove from the heat and let it cool completely before using to fill your pastéis or savory pastries.
Observations
This creamy heart of palm filling is a staple for creating authentic savory pastries, pies, and various snacks. Known for its quick preparation and simple, wholesome ingredients, it offers a comforting, homemade taste that is always a crowd-pleaser. It is the ideal choice for those looking to combine kitchen efficiency with rich, satisfying flavor in their pastry creations.
To prepare, start by melting the butter in a pan and sautéing the onion and garlic until softened and translucent. Stir in the chopped heart of palm, allowing it to cook for a few minutes to develop its flavor. Dust the mixture with wheat flour and stir thoroughly to incorporate. Gradually pour in the milk, whisking constantly to ensure a smooth, lump-free consistency. Season with salt and a pinch of nutmeg, then simmer over low heat while stirring occasionally until the mixture thickens into a rich, creamy sauce. Remove from the heat and allow the filling to cool completely before using it to assemble your pastéis or other snacks.
To prepare, start by melting the butter in a pan and sautéing the onion and garlic until softened and translucent. Stir in the chopped heart of palm, allowing it to cook for a few minutes to develop its flavor. Dust the mixture with wheat flour and stir thoroughly to incorporate. Gradually pour in the milk, whisking constantly to ensure a smooth, lump-free consistency. Season with salt and a pinch of nutmeg, then simmer over low heat while stirring occasionally until the mixture thickens into a rich, creamy sauce. Remove from the heat and allow the filling to cool completely before using it to assemble your pastéis or other snacks.
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