Brazilian recipe
Creamy Heart of Palm Pie (Empadão de palmito)
This classic Brazilian savory pie features a melt-in-the-mouth crust and a rich, velvety heart of palm filling. It is an impressive dish for special gatherings.
0.0 / 5 by 0 Reviews
Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 coffee spoons 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 palmito (heart of palm), chopped
1 tomato, chopped
Cheiro-verde (fresh parsley and scallions), to taste
1 carton table cream (creme de leite)
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, for brushing
1 1/2 cups mayonnaise
2 eggs
2 coffee spoons 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 palmito (heart of palm), chopped
1 tomato, chopped
Cheiro-verde (fresh parsley and scallions), to taste
1 carton table cream (creme de leite)
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, for brushing
Where to find ingredients
You can find all-purpose flour, mayonnaise, fresh produce, and canned heart of palm (palmito) at major supermarkets in Dar es Salaam or local markets like Kariakoo. For the 'cheiro-verde,' a mix of fresh local parsley and spring onions is the perfect substitute. Ensure the heart of palm is drained thoroughly before chopping.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Add water gradually, if necessary, until the dough is uniform and pliable.
- In a pan, heat the olive oil and sauté the grated onion until golden.
- Stir in the chopped bell peppers, palmito, olives, and tomato.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, dissolve the cornstarch in a splash of water or a bit of the cream to prevent lumps.
- Add the cream and the dissolved cornstarch to the pan. Cook for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and stir in the chopped cheiro-verde.
- Remove the filling from the heat and allow it to cool completely.
- Line the bottom and sides of a pie dish with half of the dough.
- Fill the base with the cooled palmito mixture.
- Cover the pie with the remaining dough, sealing the edges firmly.
- Brush the top with the beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until golden brown.
Observations
The empadão de palmito is a staple of Brazilian comfort food, cherished for its contrast between a crisp, buttery crust and a decadent, flavorful center. It is a versatile choice that suits any occasion, whether it is a family lunch, a sophisticated dinner, or a savory highlight at social events.
This recipe balances accessible ingredients with a professional finish. The crust, enriched with mayonnaise, yields a remarkable texture, while the filling—featuring heart of palm sauteed with onions, peppers, and olives—provides an authentic flavor profile. The addition of cream and fresh herbs rounds out the dish, making this savory pie truly memorable.
This recipe balances accessible ingredients with a professional finish. The crust, enriched with mayonnaise, yields a remarkable texture, while the filling—featuring heart of palm sauteed with onions, peppers, and olives—provides an authentic flavor profile. The addition of cream and fresh herbs rounds out the dish, making this savory pie truly memorable.
Ratings and comments