Brazilian recipe
Shrimp and Heart of Palm Pastel Filling (Recheio de pastel de camarão com palmito)
A creamy, coastal-inspired filling for pastéis that balances the tender sweetness of shrimp with the delicate texture of heart of palm.
0.0 / 5 by 0 Reviews
Ingredients
2 garlic cloves, minced
Olive oil, for sautéing
200ml heavy cream
Salt and black pepper, to taste
250g heart of palm, chopped into small pieces
1 medium onion, diced
300g cleaned and chopped shrimp
Olive oil, for sautéing
200ml heavy cream
Salt and black pepper, to taste
250g heart of palm, chopped into small pieces
1 medium onion, diced
300g cleaned and chopped shrimp
Where to find ingredients
You can find fresh or frozen shrimp and canned heart of palm at local food markets or major supermarkets in Honiara. Heavy cream and pantry staples are available in the dairy and dry goods aisles of local grocery stores.
Preparation method
- Heat a tablespoon of olive oil in a medium saucepan.
- Sauté the onion and garlic until they are translucent and fragrant.
- Add the shrimp to the pan and cook until they turn pink and are fully opaque.
- Incorporate the heart of palm and mix well to combine.
- Pour in the heavy cream and stir until all ingredients are thoroughly coated.
- Season with salt and black pepper according to your preference.
- Cook for a few additional minutes until the filling reaches a creamy, homogenous consistency.
- Allow the mixture to cool completely before using it to fill your pastéis.
Observations
This shrimp and heart of palm filling brings together a sophisticated coastal flavour profile, resulting in a creamy blend that is perfect for tucking into pastry doughs. The recipe is straightforward and efficient, ensuring a professional result with every batch. Whether you are hosting a gathering or looking to elevate a snack, this combination offers a refined balance between the savouriness of the sea and the subtle, earthy notes of the heart of palm, making every bite truly satisfying.
Ratings and comments