Brazilian recipe
Heart of Palm Savory Pies (Empadinha de palmito)
A quintessential Brazilian savory pastry, these heart of palm pies feature a delicate, buttery crust and a rich, creamy filling.
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Ingredients
1/2 cup vegetable oil
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g wheat flour (to thicken the filling)
1 large onion, chopped
1.2 kg wheat flour
Salt to taste (optional, if using salted margarine)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style glasses of cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g wheat flour (to thicken the filling)
1 large onion, chopped
1.2 kg wheat flour
Salt to taste (optional, if using salted margarine)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style glasses of cold water
Where to find ingredients
All ingredients are commonly available in local grocery stores and produce markets. For the heart of palm, canned or jarred varieties found in the pantry aisle are ideal; as a substitute, artichoke hearts can be used if heart of palm is unavailable, though the texture will differ.
Preparation method
- For the dough: in a large bowl, mix the flour, margarine, eggs, and salt until a homogeneous and soft dough is formed
- Roll out the dough and line individual pie tins, covering the bottom and sides
- Set the lined tins aside
- For the filling: in a pot, heat the oil over medium heat and sauté the minced garlic and onion until lightly golden
- Add the diced heart of palm to the pot and sauté for a few minutes
- Add the liter of boiling water, season with salt and pepper to taste, and bring to a boil
- In a separate container, dissolve the 200g of wheat flour in the 2 glasses of cold water, mixing well to prevent lumps
- Pour this mixture into the pot with the heart of palm, stirring constantly until the filling thickens and reaches a creamy consistency
- Cook for about 2 minutes to allow the flavors to meld
- With the filling ready and slightly cooled, fill the dough-lined tins
- Cover the pies with a disc of dough, sealing the edges well to prevent leaking
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the crust is golden and crispy
Observations
This heart of palm savory pie recipe is a classic staple of Brazilian cuisine, perfect for those seeking a tasty, practical snack for gatherings, tea time, or as an appetizer. The balance of the light, flaky dough with the creamy heart of palm filling makes it a beloved and popular choice. The process is straightforward, and the delicious result is sure to please every palate.
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