Brazilian recipe
Hearts of Palm and Leek Filling (Recheio de pastel de palmito com alho poró)
This hearts of palm and leek filling is a classic, elegant choice for pastries, pairing the tender texture of hearts of palm with the gently sweet flavour of leek.
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Ingredients
1 tablespoon butter
1 small onion, chopped
2 leek stalks, 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 leek stalks, 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, leeks, butter, and milk in the fresh produce section, dairy aisle, and pantry staples at local supermarkets or neighborhood groceries. If hearts of palm are hard to find, an equivalent canned hearts of palm may be used as a substitute.
Preparation method
- Melt the butter in a saucepan
- Sauté the onion and leek until softened
- Add the chopped hearts of palm to the sauté
- Sprinkle in the all-purpose flour and mix well to combine
- Gradually add the milk, stirring constantly
- Season with salt and pepper to taste
- Continue cooking over low heat until the cream thickens well
- Remove from the heat and let cool completely before filling the pastries
Observations
A creamy filling with enough body is the secret to a perfect pastry. This version uses a simple white sauce to bind the ingredients together, helping keep the filling from leaking out during frying. It is essential to let the mixture cool completely before filling the pastries so the dough stays crisp.
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