Brazilian recipe
Creamy Heart of Palm and Shrimp Filling for Pastel (Recheio cremoso de palmito e camarão para pastel)
Discover how to make a luscious, velvety heart of palm and shrimp filling, a sophisticated choice for frying or baking Brazilian-style pastéis.
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Ingredients
Chopped fresh parsley to taste
2 garlic cloves, minced
100g heavy cream
2 tablespoons all-purpose flour
250g heart of palm, diced into small pieces
Black pepper to taste
Salt to taste
1 tablespoon butter
1 medium onion, finely diced
200ml full-fat milk
300g prawns, peeled and deveined
2 garlic cloves, minced
100g heavy cream
2 tablespoons all-purpose flour
250g heart of palm, diced into small pieces
Black pepper to taste
Salt to taste
1 tablespoon butter
1 medium onion, finely diced
200ml full-fat milk
300g prawns, peeled and deveined
Where to find ingredients
You can find fresh prawns, heart of palm (usually canned in the canned vegetable aisle), and dairy products at major local supermarkets like FairPrice, Cold Storage, or Giant. For high-quality butter and fresh herbs, visit the chilled produce sections or specialty grocers in local wet markets.
Preparation method
- In a pan over medium heat, sauté the onion and garlic in butter until translucent.
- Add the prawns and cook for a few minutes until they turn pink and opaque.
- Toss in the diced heart of palm and mix thoroughly.
- Sprinkle the flour over the ingredients in the pan, stirring well to combine.
- Gradually pour in the milk while whisking constantly to prevent lumps, stirring until the base thickens into a smooth cream.
- Fold in the heavy cream and continue to stir until the mixture achieves a rich, silky consistency.
- Season with salt and freshly ground black pepper to taste.
- Reduce to low heat and simmer, stirring continuously, until the filling thickens to your desired consistency.
- Remove from the heat, stir in the chopped parsley, and combine well.
- Allow the filling to cool completely before using it to assemble your pastéis.
Observations
This classic filling artfully pairs tender heart of palm with succulent prawns, resulting in a rich, velvety cream. It is a sophisticated, crowd-pleasing option, perfectly suited for both deep-fried and oven-baked pastéis. The preparation is straightforward and efficient, yielding a refined texture that elevates any homemade savory pastry. This blend highlights the delicate, earthy notes of the heart of palm alongside the fresh, sweet profile of the shrimp, offering a premium and memorable filling for any culinary occasion.
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