Brazilian recipe
Heart of Palm Pastel Filling (Recheio de pastel de palmito)
A traditional Brazilian savory filling, this creamy heart of palm mixture is perfect for pastéis, pies, and various fried pastries, prized for its delicate flavor.
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Ingredients
300g chopped heart of palm
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
salt to taste
grated nutmeg to taste
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
salt to taste
grated nutmeg to taste
Where to find ingredients
You can find hearts of palm in jars or cans in the international aisles of local supermarkets or specialty grocery stores. Fresh or refrigerated herbs and pantry staples like flour and butter are readily available in any local grocery shop. If hearts of palm are unavailable, artichoke hearts can be used as a substitute, though the final flavor profile will differ.
Preparation method
- In a pan, melt the butter and sauté the onion and garlic until softened.
- 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 incorporate.
- Pour in the milk little by little, whisking constantly to avoid any lumps, until a smooth cream forms.
- 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 allow to cool completely before using to fill your pastéis or pastries.
Observations
This creamy heart of palm filling is a classic choice for filling pastéis, savory pies, and other assorted snacks. With a quick cooking time and simple, accessible ingredients, it delivers a rich, homemade taste that is universally loved. It is an ideal go-to recipe for home cooks looking for convenience without compromising on a delicious, velvety texture.
To begin, melt the butter in a pan over medium heat and sauté the onion and garlic until they are translucent and fragrant. Add the chopped heart of palm and cook for a few minutes to allow the flavors to meld. Sprinkle the flour over the mixture, stirring well to ensure it is evenly incorporated. Gradually pour in the milk while whisking constantly to prevent lumps from forming, continuing until the mixture reaches a smooth, consistent texture. Season with salt and nutmeg to taste. Allow the filling to simmer over low heat, stirring occasionally, until it thickens into a rich, creamy consistency. Remove from the heat and ensure it cools down completely before using it to fill your pastéis or savory pastries.
To begin, melt the butter in a pan over medium heat and sauté the onion and garlic until they are translucent and fragrant. Add the chopped heart of palm and cook for a few minutes to allow the flavors to meld. Sprinkle the flour over the mixture, stirring well to ensure it is evenly incorporated. Gradually pour in the milk while whisking constantly to prevent lumps from forming, continuing until the mixture reaches a smooth, consistent texture. Season with salt and nutmeg to taste. Allow the filling to simmer over low heat, stirring occasionally, until it thickens into a rich, creamy consistency. Remove from the heat and ensure it cools down completely before using it to fill your pastéis or savory pastries.
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