Brazilian recipe
Creamy Heart of Palm Pot Pie (Empadão de palmito)
Discover how to make this classic savory pie, featuring a golden, buttery crust and a rich, velvety heart of palm filling that's perfect for any occasion.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g hearts of palm, chopped
1 tomato, chopped
Fresh parsley and scallions to taste
1 pack (200g) heavy cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g hearts of palm, chopped
1 tomato, chopped
Fresh parsley and scallions to taste
1 pack (200g) heavy cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
You can find all-purpose flour, mayonnaise, and cornstarch in the pantry aisle of local supermarkets. Hearts of palm (palmito) are typically found in the canned vegetable section. For the freshest results, look for premium hearts of palm in glass jars. As a substitute for the specific fresh herbs, you may use a blend of flat-leaf parsley and chives.
Preparation method
- In a large bowl, combine the flour, mayonnaise, eggs, and salt; gradually add water as needed until the dough becomes smooth and pliable.
- Heat the olive oil in a pan and sauté the grated onion until golden.
- Stir in the chopped bell peppers, hearts of palm, olives, and tomato.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, whisk the cornstarch into a little water or a splash of the heavy cream until smooth to prevent lumps.
- Add the heavy cream and the cornstarch mixture to the pan, cooking for another 3 minutes while stirring constantly until the sauce thickens.
- Season with salt to your preference and stir in the fresh herbs.
- Remove the filling from the heat and allow it to cool completely before assembly.
- Press half of the dough into the bottom and up the sides of a pie dish.
- Pour the cooled heart of palm mixture into the crust.
- Roll out the remaining dough to cover the pie, sealing the edges tightly.
- Brush the top surface with the beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until the crust is beautifully golden brown.
Observations
The empadão de palmito is a hallmark of Brazilian comfort food, cherished for its crumbly, melt-in-the-mouth pastry and its savory, luscious filling. It is a versatile dish that never fails to impress, making it an excellent choice for a family Sunday lunch, a sophisticated dinner, or even as an elegant appetizer for gatherings.
This recipe balances straightforward preparation with a professional finish. Using mayonnaise in the dough guarantees an exceptional texture that is both sturdy and delicate, while the filling—a harmonious mix of heart of palm, sautéed onions, bell peppers, and briny olives—delivers a deeply satisfying flavor profile. A final touch of heavy cream and fresh herbs gives the pie its signature creaminess.
This recipe balances straightforward preparation with a professional finish. Using mayonnaise in the dough guarantees an exceptional texture that is both sturdy and delicate, while the filling—a harmonious mix of heart of palm, sautéed onions, bell peppers, and briny olives—delivers a deeply satisfying flavor profile. A final touch of heavy cream and fresh herbs gives the pie its signature creaminess.
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