Brazilian recipe
Heart of palm savory pastry (Empadinha de palmito)
A classic Brazilian snack, this heart of palm pastry features a crisp, buttery crust and a rich, creamy filling that is perfect for any occasion.
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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 (to thicken the filling)
1 large onion, chopped
1.2 kg all-purpose flour
Salt to taste (optional, if using salted margarine)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, chopped into small cubes
Salt and black pepper to taste (for the filling)
2 cups (standard glass size) cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (to thicken the filling)
1 large onion, chopped
1.2 kg all-purpose flour
Salt to taste (optional, if using salted margarine)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, chopped into small cubes
Salt and black pepper to taste (for the filling)
2 cups (standard glass size) cold water
Where to find ingredients
All ingredients can be found at local supermarkets, greengrocers, or food markets. Hearts of palm are typically available canned or jarred in the international or canned goods aisle. If unavailable, artichoke hearts can be used as a substitute, though heart of palm is traditional.
Preparation method
- For the dough: in a large bowl, combine the flour, margarine, eggs, and salt until you achieve a smooth and soft dough.
- Roll out the dough and use it to line individual pastry tins, covering the bottom and sides.
- Set the lined tins aside.
- For the filling: in a pan, heat the oil over medium heat and sauté the minced garlic and onion until lightly golden.
- Add the chopped heart of palm to the pan and sauté for a few minutes.
- Pour in the liter of 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 2 cups of cold water, mixing well to ensure there are no lumps.
- Pour this mixture into the pan with the heart of palm, stirring constantly until the filling thickens and reaches a creamy consistency.
- Let it cook for about 2 minutes to develop the flavor.
- Once the filling is ready and slightly cooled, fill the prepared pastry tins.
- Cover the pastries with a dough disc, sealing the edges firmly to prevent leaking.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the crust is golden and crisp.
Observations
This recipe for heart of palm pastry is a staple of Brazilian cuisine, perfect for those seeking a savory, practical treat for parties, snacks, or gatherings. The combination of a light, crisp dough and a creamy heart of palm filling makes it a beloved and highly sought-after choice. The preparation process is straightforward, ensuring a delicious result that appeals to all palates.
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