Brazilian recipe
Heart of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This classic, sophisticated heart of palm and leek filling is the perfect choice for artisanal pastéis, balancing the tender texture of palm hearts with the mild, sweet notes of sautéed leeks.
0.0 / 5 by 0 Reviews
Ingredients
1 tablespoon butter
1 small onion, finely chopped
2 stalks leeks, sliced
300g heart of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, finely chopped
2 stalks leeks, sliced
300g heart of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
You can find fresh leeks, onions, and canned or jarred heart of palm in the produce or canned goods aisles of local supermarkets. All-purpose flour and butter are readily available in the baking section.
Preparation method
- Melt the butter in a saucepan over medium heat.
- Sauté the onion and sliced leeks until they are soft and translucent.
- Add the chopped heart of palm to the sautéed base.
- Sprinkle the flour over the mixture and stir well to incorporate.
- Gradually pour in the milk while whisking constantly to avoid lumps.
- Season with salt and pepper to your preference.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from heat and let it cool completely before filling the pastéis.
Observations
The secret to a perfect pastel lies in a creamy, well-structured filling. This version uses a classic white sauce base to bind the ingredients, ensuring the filling stays intact during deep-frying. It is crucial that the mixture reaches room temperature before you start assembling your pastéis to preserve the crispness of the dough.
Ratings and comments