Brazilian recipe
Heart of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a sophisticated classic for pastéis, blending the tender texture of heart of palm with the subtle sweetness of sautéed leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leek stalks, thinly sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
1 small onion, finely chopped
2 leek stalks, thinly sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
Where to find ingredients
You can find hearts of palm in jars in the canned goods or international food aisles of local supermarkets. For the leeks, visit the produce section; ensure they are firm and clean, as you may need to rinse away grit trapped between the layers.
Preparation method
- Melt the butter in a saucepan over medium heat.
- Sauté the onion and leeks until they are tender and translucent.
- Add the chopped heart of palm to the vegetable mixture.
- Sprinkle the flour over the ingredients 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 sauce thickens significantly.
- Remove from the heat and allow to cool completely before using as a filling for the pastéis.
Observations
A creamy, well-structured filling is the hallmark of a perfect pastel. This version uses a classic white sauce base to bind the ingredients, ensuring the filling stays intact while frying. It is crucial that the mixture is completely cool before filling the pastry dough to maintain that signature crispy texture.
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