Brazilian recipe
Hearts of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This hearts of palm and leek filling brings a classic, refined touch to pastels, pairing the delicate texture of hearts of palm with the gently sweet flavor of leek.
0.0 / 5 by 0 Reviews
Ingredients
1 tablespoon butter
1 small onion, chopped
2 leeks, sliced
300 g chopped hearts of palm
2 tablespoons all-purpose flour
150 ml milk
Salt to taste
Pepper to taste
1 small onion, chopped
2 leeks, sliced
300 g chopped hearts of palm
2 tablespoons all-purpose flour
150 ml milk
Salt to taste
Pepper to taste
Where to find ingredients
Look for hearts of palm at the fresh produce section or in cans and jars at well-stocked supermarkets and specialty grocers; leeks, butter, milk, flour, onion, salt, and pepper are usually found in the produce, dairy, and baking aisles.
Preparation method
- Melt the butter in a pan
- Sauté the onion and leek until softened
- Add the chopped hearts of palm to the sautéed mixture
- Sprinkle in the all-purpose flour and mix well to combine
- Gradually add the milk, stirring constantly
- Season with salt and pepper to taste
- Keep cooking over low heat until the cream thickens considerably
- Remove from the heat and let cool completely before filling the pastels
Observations
A creamy, well-set filling is the secret to a perfect pastel. This version uses a simple white sauce to bind the ingredients together, helping keep the filling from leaking during frying. It is essential that the mixture be completely cold before assembling the pastries to preserve the crispness of the dough.
Ratings and comments