Brazilian recipe
Easy and Delicious Hearts of Palm Empadinhas (Empadinha de palmito e)
A beloved Brazilian classic, these mini savory pies feature a golden, buttery crust and a rich, creamy hearts of palm filling perfect for any gathering.
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Ingredients
1/2 cup vegetable oil
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 garlic cloves, minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style glasses cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 garlic cloves, minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style glasses cold water
Where to find ingredients
Find all-purpose flour, vegetable oil, and fresh aromatics in the pantry staples aisle of any local supermarket. Hearts of palm are available in the preserved goods or canned vegetable section.
Preparation method
- For the dough: in a large mixing bowl, combine the flour, margarine, eggs, and salt, mixing until you have a smooth, soft dough.
- Roll out the dough and use it to line individual small pie tins, ensuring the bottom and sides are fully covered.
- Set the lined tins aside.
- For the filling: heat the oil in a saucepan over medium heat and sauté the minced garlic and onion until lightly golden.
- Add the diced hearts of palm to the pan and sauté for a few minutes.
- Pour in the boiling water, season with salt and black pepper to taste, and bring to a boil.
- In a separate container, dissolve the 200g of flour in the cold water, stirring thoroughly to ensure there are no lumps.
- Pour this mixture into the saucepan with the hearts of palm, stirring constantly until the filling thickens into a creamy consistency.
- Cook for approximately 2 minutes to let the flavors meld.
- Once the filling has cooled slightly to a warm temperature, spoon it into the prepared pastry shells.
- Top each empadinha with a small circle of dough, pressing down firmly on the edges to seal them properly.
- Bake in a preheated oven at 180°C for about 20 to 25 minutes, or until the pastry turns golden brown and crisp.
Observations
These hearts of palm empadinhas are an iconic staple in Brazilian snack culture, cherished for their perfectly crisp, melt-in-the-mouth pastry and savory, velvety center. Whether you are hosting a festive occasion or simply looking for a crowd-pleasing homemade snack, this recipe offers a straightforward approach to achieving that signature professional texture. The contrast between the delicate, short-crust pastry and the flavorful heart of palm filling ensures these bites remain a firm favorite for all occasions.
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