Brazilian recipe
Creamy Hearts of Palm Pastel Filling (Recheio de pastel de palmito)
A classic Brazilian savoury filling made with finely chopped hearts of palm, simmered into a rich, creamy sauce perfect for crisp pastéis and pastries.
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Ingredients
300 g hearts of palm, chopped
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp butter
2 tbsp plain flour
200 ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp butter
2 tbsp plain flour
200 ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Canned or jarred hearts of palm can be found in the preserved vegetable section of supermarkets or local island trade stores. Butter, milk, plain flour, and spices are readily available in standard food shops across Tuvalu.
Preparation method
- Melt the butter in a pan and sauté the onion and garlic until soft.
- Add the chopped hearts of palm and cook for a few minutes.
- Sprinkle the flour over the hearts of palm and stir well to combine.
- Pour in the milk gradually while stirring continuously to form a smooth cream.
- Season with salt and nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens into a creamy sauce.
- Remove from heat and let cool completely before using to fill pastéis or pastries.
Observations
This creamy hearts of palm filling is ideal for Brazilian pastéis, savoury tarts, and pastries. Quick to prepare with easily accessible ingredients, it delivers a comforting homemade taste that everyone enjoys. It is the ultimate choice for a simple yet delicious savoury filling.
**Ingredients:**
* 300 g chopped hearts of palm
* 1 small onion, chopped
* 2 garlic cloves, minced
* 1 tbsp butter
* 2 tbsp plain flour
* 200 ml milk
* Salt to taste
* Grated nutmeg to taste
**Instructions:**
In a saucepan, melt the butter and sauté the onion and garlic until soft.
Add the chopped hearts of palm and cook for a few extra minutes.
Sprinkle the plain flour over the mixture and stir well to incorporate.
Slowly pour in the milk while whisking continuously to keep it smooth and lump-free.
Season with salt and grated nutmeg to taste.
Cook over low heat, stirring now and then, until the mixture thickens into a velvet cream.
Remove from the stove and let it cool completely before spooning into your pastel wrappers or pastry shells.
**Ingredients:**
* 300 g chopped hearts of palm
* 1 small onion, chopped
* 2 garlic cloves, minced
* 1 tbsp butter
* 2 tbsp plain flour
* 200 ml milk
* Salt to taste
* Grated nutmeg to taste
**Instructions:**
In a saucepan, melt the butter and sauté the onion and garlic until soft.
Add the chopped hearts of palm and cook for a few extra minutes.
Sprinkle the plain flour over the mixture and stir well to incorporate.
Slowly pour in the milk while whisking continuously to keep it smooth and lump-free.
Season with salt and grated nutmeg to taste.
Cook over low heat, stirring now and then, until the mixture thickens into a velvet cream.
Remove from the stove and let it cool completely before spooning into your pastel wrappers or pastry shells.
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