Brazilian recipe
Heart of Palm Savoury Pie (Empadão de palmito)
This classic Brazilian heart of palm pie features a golden, buttery crust made with mayonnaise and a rich, creamy filling, perfect for a cozy gathering.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 large eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons extra virgin olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g hearts of palm, chopped
1 tomato, diced
Fresh parsley and chives (cheiro-verde), to taste
1 pack (200g) heavy cream
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, for egg wash
1 1/2 cups mayonnaise
2 large eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons extra virgin olive oil
1 medium onion, grated
1/2 green bell pepper, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g hearts of palm, chopped
1 tomato, diced
Fresh parsley and chives (cheiro-verde), to taste
1 pack (200g) heavy cream
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, for egg wash
Where to find ingredients
You can find all fresh produce, such as hearts of palm, bell peppers, and fresh herbs, at major Singaporean supermarket chains like FairPrice, Cold Storage, or Sheng Siong. Canned or jarred hearts of palm are typically found in the canned vegetable aisle. For the best quality mayonnaise, any standard pantry staple brand works perfectly for this dough.
Preparation method
- In a large bowl, combine the flour, mayonnaise, eggs, and salt. Add the water gradually as needed until you achieve a smooth, workable dough.
- Heat the olive oil in a skillet and sauté the grated onion until golden.
- Add the diced bell peppers, chopped hearts of palm, olives, and tomato to the skillet.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, dissolve the cornstarch in a little water or a small amount of the heavy cream to ensure no lumps form.
- Stir the heavy cream and the dissolved cornstarch into the skillet. Cook for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and fold in the chopped fresh parsley and chives.
- Remove the filling from the heat and allow it to cool completely before assembly.
- Line the bottom and sides of a pie dish with half of the prepared dough.
- Spread the cooled heart of palm filling evenly over the dough base.
- Cover the pie with the remaining dough, sealing the edges firmly to enclose the filling.
- Brush the top surface of the pie with the beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until the crust is beautifully golden brown.
Observations
The Empadão de palmito is a staple of Brazilian comfort food, cherished for its satisfyingly crisp pastry and luscious, succulent filling. It is an incredibly versatile dish that is always a crowd-pleaser, whether you are planning a hearty family lunch, a special dinner, or simply looking for an impressive savoury bite for entertaining guests.
This recipe balances effortless preparation with a truly professional result. The unique mayonnaise-based dough ensures a tender and flaky texture, while the filling—highlighted by heart of palm, aromatic sautéed onions, bell peppers, and briny olives—delivers an unmistakable depth of flavour. A final touch of heavy cream and fresh herbs gives the pie its signature velvety finish.
This recipe balances effortless preparation with a truly professional result. The unique mayonnaise-based dough ensures a tender and flaky texture, while the filling—highlighted by heart of palm, aromatic sautéed onions, bell peppers, and briny olives—delivers an unmistakable depth of flavour. A final touch of heavy cream and fresh herbs gives the pie its signature velvety finish.
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