Brazilian recipe
Heart of Palm Savory Pastries (Empadinha de palmito)
A beloved Brazilian staple, these palm heart savory pastries feature a delicate, buttery crust encasing a rich and creamy vegetable filling.
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Ingredients
1/2 cup vegetable oil
2 large eggs
1 kg unsalted margarine, room temperature
200 g all-purpose flour (for thickening)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, if margarine is unsalted)
1 liter boiling water
6 garlic cloves, minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 small glasses (approx. 400ml) cold water
2 large eggs
1 kg unsalted margarine, room temperature
200 g all-purpose flour (for thickening)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, if margarine is unsalted)
1 liter boiling water
6 garlic cloves, minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 small glasses (approx. 400ml) cold water
Where to find ingredients
You can find all-purpose flour and fresh vegetables at local markets or major supermarkets in Pakistan (like Carrefour or Imtiaz). Hearts of palm are often available in the canned goods section of high-end grocery stores or imported food sections. As a substitute, high-quality butter can be used in place of margarine for a richer flavor profile.
Preparation method
- For the dough, combine the flour, margarine, eggs, and salt in a large mixing bowl, kneading until a smooth, uniform dough forms.
- Roll out the dough with a rolling pin and line individual small pastry tins, ensuring the bottom and sides are evenly covered.
- Set the lined tins aside until ready for use.
- For the filling, heat the oil in a large pan over medium heat and sauté the minced garlic and onions until lightly golden.
- Add the diced hearts 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 bowl, whisk the 200g of flour into the 2 glasses of cold water until completely smooth, ensuring there are no lumps.
- Gradually pour this mixture into the pan with the hearts of palm, stirring continuously until the filling thickens and reaches a creamy consistency.
- Simmer for about 2 minutes to allow the flavors to meld and develop.
- Once the filling has cooled slightly, portion it into the prepared pastry-lined tins.
- Cover the pastries with a thin disc of dough, crimping the edges firmly to seal them and prevent any leakage.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the crust is golden and crisp.
Observations
This recipe for palm heart empadinhas is a classic within Brazilian snack culture, perfect for those seeking a savory treat for gatherings, afternoon tea, or casual bites. The harmony between the flaky, melt-in-the-mouth pastry and the smooth, flavorful heart of palm filling explains its enduring popularity. The preparation is straightforward, yielding professional results that are sure to satisfy any palate.
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