Brazilian recipe
Creamy Heart of Palm Filling (Recheio de pastel de palmito)
A traditional Brazilian savory filling made with chopped heart of palm, widely loved for its delicate flavor and versatility in various snacks.
0.0 / 5 by 0 Reviews
Ingredients
300g chopped heart of palm (palmito)
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Heart of palm (palmito) can be found in the canned goods or international food aisles of well-stocked supermarkets in Eswatini. If unavailable, ensure you use tender hearts of palm packed in water. Standard pantry staples like butter, flour, milk, onion, and garlic are readily available at local grocery stores and fresh produce markets.
Preparation method
- Sauté the onion and garlic in the butter until translucent.
- Add the chopped heart of palm to the pan and sauté for a few more minutes.
- Sprinkle the flour over the heart of palm and stir well to combine.
- Gradually pour in the milk, stirring continuously to prevent lumps from forming.
- Season the mixture with salt and nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
- Remove from the heat and allow to cool completely before using as a filling for your pastries.
Observations
This creamy heart of palm filling is a classic choice for pastéis, pies, and various savory pastries. With its quick preparation and simple, accessible ingredients, it delivers an authentic, comforting taste that is sure to please. It is the perfect solution for those looking for a practical yet flavorful addition to their home-cooked snacks.
Start by heating the butter in a pan, then sauté the onion and garlic until softened. Incorporate the chopped heart of palm, sautéing for a few additional minutes to develop the flavor. Dust the all-purpose flour over the mixture, stirring well to ensure it is evenly combined. Gradually pour in the milk, whisking constantly to prevent any lumps, until a smooth and velvety sauce is formed. Season to your preference with salt and freshly grated nutmeg. Allow it to simmer over low heat, stirring occasionally, until the mixture thickens into a rich, creamy consistency. Finally, remove from heat and ensure it cools down completely before using it as a filling for your pastries.
Start by heating the butter in a pan, then sauté the onion and garlic until softened. Incorporate the chopped heart of palm, sautéing for a few additional minutes to develop the flavor. Dust the all-purpose flour over the mixture, stirring well to ensure it is evenly combined. Gradually pour in the milk, whisking constantly to prevent any lumps, until a smooth and velvety sauce is formed. Season to your preference with salt and freshly grated nutmeg. Allow it to simmer over low heat, stirring occasionally, until the mixture thickens into a rich, creamy consistency. Finally, remove from heat and ensure it cools down completely before using it as a filling for your pastries.
Ratings and comments