Brazilian recipe
Easy and Delicious Heart of Palm Empadinhas (Empadinha de palmito e)
A staple of Brazilian snacking, these mini pies feature a melt-in-the-mouth pastry shell and a rich, creamy heart of palm filling.
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Ingredients
120 ml vegetable oil
2 large eggs
1 kg unsalted margarine, room temperature
200 g all-purpose flour (for thickening)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional)
1 litre boiling water
6 cloves garlic, minced
1.5 kg hearts of palm, diced small
Salt and black pepper to taste (for the filling)
400 ml cold water
2 large eggs
1 kg unsalted margarine, room temperature
200 g all-purpose flour (for thickening)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional)
1 litre boiling water
6 cloves garlic, minced
1.5 kg hearts of palm, diced small
Salt and black pepper to taste (for the filling)
400 ml cold water
Where to find ingredients
Hearts of palm can be found in the canned vegetable aisle of major supermarkets like FairPrice or Cold Storage. For all-purpose flour and fresh aromatics, the produce and dry goods sections of local wet markets or neighborhood supermarkets are ideal.
Preparation method
- To prepare the pastry, combine the flour, margarine, eggs, and salt in a large mixing bowl until you achieve a soft, uniform dough.
- Roll out the dough thinly and line individual pie tins, ensuring the bottom and sides are evenly covered.
- Set the lined tins aside while you prepare the filling.
- For the filling, heat the vegetable oil in a large pot over medium heat and sauté the minced garlic and onion until translucent and fragrant.
- Add the diced hearts of palm to the pot and sauté for a few minutes.
- Pour in the boiling water, season with salt and black pepper to taste, and bring the mixture to a boil.
- In a separate small bowl, whisk the 200g of flour into the cold water until completely smooth, ensuring there are no lumps.
- Pour this flour slurry into the pot with the hearts of palm, stirring constantly until the filling thickens into a creamy consistency.
- Let the mixture cook for approximately 2 minutes to allow the flavors to deepen.
- Once the filling has cooled slightly, portion it into the prepared pastry-lined tins.
- Seal each empadinha with a disc of dough, pressing the edges firmly to ensure they remain tightly closed.
- Bake in a preheated oven at 180°C for about 20–25 minutes, or until the crust is golden and crisp.
Observations
These heart of palm empadinhas are a true classic in Brazilian cuisine, perfect for those looking for a savory, convenient treat for gatherings, afternoon tea, or casual bites. The harmony between the delicate, crisp pastry and the luscious creamy filling makes this a beloved choice for any table. The preparation is straightforward, and the result is sure to impress everyone.
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