Brazilian recipe
Creamy Palm Heart Pie (Torta de Palmito com Massa Podre)
A traditional Brazilian savoury pie featuring a buttery, melt-in-the-mouth crust filled with a silky, seasoned palm heart cream. Perfect for any gathering.
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Ingredients
300 g baking margarine or lard
500 g all-purpose flour
Juice of 1/2 lemon
1 egg
Salt to taste
1 jar palm hearts
1 and 1/2 cups milk
3 tablespoons all-purpose flour
1/2 onion, grated
Nutmeg to taste
Pepper to taste
500 g all-purpose flour
Juice of 1/2 lemon
1 egg
Salt to taste
1 jar palm hearts
1 and 1/2 cups milk
3 tablespoons all-purpose flour
1/2 onion, grated
Nutmeg to taste
Pepper to taste
Where to find ingredients
Palm hearts (palmito) can be found in the tinned vegetables section or ethnic aisles of major supermarkets. If you cannot find them, try specialist Caribbean or Latin American grocery stores. All-purpose flour, margarine, and standard aromatics like onions and nutmeg are readily available in any local grocery shop or market. For the pastry fat, good quality lard is often stocked at local butcher shops if not available in the supermarket's baking or oils aisle.
Preparation method
- In a mixing bowl, combine the margarine or lard, flour, lemon juice, egg, and salt until you get a coarse, sandy consistency
- Wrap the dough and leave it to rest in the fridge for at least 30 minutes before working with it
- For the filling, prepare a roux-based sauce in a saucepan by mixing the milk and 3 tablespoons of flour, ensuring the flour is dissolved in a little cold milk first to prevent lumps
- Stir in the grated onion and half of the jar of palm hearts, which should be blended with 1/2 cup of milk
- Cook the white sauce over low heat, stirring continuously, until it thickens slightly
- Season the sauce to your liking with salt, nutmeg, and pepper
- Gently fold in the remaining palm hearts, chopped into bite-sized pieces, and mix thoroughly
- Line a baking tin with the dough, pressing it directly with your fingers to cover the base and sides evenly
- Pour the prepared palm heart filling over the base
- Cover the pie with the remaining dough, shaping and sealing the top as you prefer
- Bake in a preheated hot oven for approximately 40 minutes, or until the pastry is golden brown and the filling is bubbling hot
Observations
This palm heart pie is a true classic of Brazilian home cooking, cherished for its unique 'massa podre'—a delicate, shortcrust-style pastry that crumbles beautifully. The secret lies in the contrast between this flaky, rich pastry and the velvety, flavour-packed palm heart filling. Whether you are hosting a casual lunch, setting up a special dinner starter, or craving a sophisticated snack, this recipe hits the spot.
While the dough requires a little care to handle, the melt-in-the-mouth texture is well worth the effort. The filling is straightforward, designed to highlight the subtle, earthy flavour of the palm hearts. Serve it warm and enjoy a genuine taste of Brazilian comfort food.
Notes: The term 'massa podre' literally translates to 'rotten dough' due to its extreme fragility, but it refers to a perfectly crumbly, buttery pastry. Handle the dough gently with floured hands, and don't worry if it cracks—you can easily patch it in the tin. For the best flavour, ensure your palm hearts are of good quality, as they are the star of the dish.
While the dough requires a little care to handle, the melt-in-the-mouth texture is well worth the effort. The filling is straightforward, designed to highlight the subtle, earthy flavour of the palm hearts. Serve it warm and enjoy a genuine taste of Brazilian comfort food.
Notes: The term 'massa podre' literally translates to 'rotten dough' due to its extreme fragility, but it refers to a perfectly crumbly, buttery pastry. Handle the dough gently with floured hands, and don't worry if it cracks—you can easily patch it in the tin. For the best flavour, ensure your palm hearts are of good quality, as they are the star of the dish.
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