Brazilian recipe
Heart of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a sophisticated classic for pastéis, blending the delicate texture of palm hearts with the mild, sweet notes of leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leek stalks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
1 small onion, finely chopped
2 leek stalks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Black pepper to taste
Where to find ingredients
You can find hearts of palm in cans at local supermarkets, usually in the canned vegetables aisle. For fresh leeks, check the produce section of local markets. If heart of palm is unavailable, artichoke hearts can serve as a substitute, though it will alter the original flavor profile.
Preparation method
- Melt the butter in a pan.
- Sauté the onion and leeks until they are soft.
- Add the chopped heart of palm to the pan.
- Sprinkle in the flour and stir well to incorporate.
- Pour the milk in gradually while stirring constantly.
- Season with salt and pepper to taste.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from the heat and allow to cool completely before filling the pastéis.
Observations
A creamy, well-structured filling is the hallmark of a perfect pastel. This recipe uses a classic white sauce base to bind the ingredients, ensuring the filling stays put during deep-frying. It is essential to let the mixture cool down completely before assembling your pastries to preserve the crunchiness of the crust.
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