Brazilian recipe
Easy and Delicious Heart of Palm Empadinhas (Empadinha de palmito e)
A classic savory treat from Brazil, these heart of palm pies feature a delicate, buttery crust paired with a rich, creamy filling.
0.0 / 5 by 0 Reviews
Ingredients
1/2 cup vegetable oil
2 whole 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 using salted margarine)
1 liter boiling water
6 cloves garlic, finely minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style cups cold water
2 whole 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 using salted margarine)
1 liter boiling water
6 cloves garlic, finely minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style cups cold water
Where to find ingredients
Find hearts of palm in the canned goods or international aisles of local supermarkets. All-purpose flour and basic staples are available in the baking section. Margarine is located in the refrigerated dairy aisle.
Preparation method
- In a large mixing bowl, combine the flour, margarine, eggs, and salt until the mixture forms a smooth, pliable dough.
- Roll out the dough and use it to line individual pastry molds, ensuring the bottom and sides are evenly covered.
- Set the prepared molds aside.
- For the filling, heat the oil in a saucepan over medium heat and sauté the garlic and onion until lightly golden.
- Add the diced hearts of palm to the pan and sauté for a few minutes.
- Pour in the liter of boiling water, season with salt and black pepper to taste, and bring to a simmer.
- In a separate container, dissolve the 200g of flour into the 2 cups of cold water, whisking well to avoid any lumps.
- Stir this flour mixture into the saucepan with the hearts of palm, stirring constantly until the filling thickens and reaches a creamy consistency.
- Continue to cook for about 2 minutes to let the flavors meld.
- Once the filling has cooled slightly, spoon it into the dough-lined molds.
- Top each empadinha with a small circle of dough, pressing down on the edges to seal them firmly to prevent leaking.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the crust is golden and crisp.
Observations
These heart of palm empadinhas are a cornerstone of Brazilian snack food, perfect for gatherings, tea-time snacks, or as party appetizers. The magic lies in the contrast between the light, crumbly pastry—often called 'massa podre'—and the velvety, savory heart of palm filling. This recipe is straightforward to prepare and yields a batch of golden, professional-looking snacks that are consistently a crowd-pleaser.
Ratings and comments