Brazilian recipe
Heart of Palm and Leek Pastel Filling (Recheio de pastel de palmito com alho poró)
This heart of palm and leek filling is a classic, sophisticated choice for pastéis, combining the soft texture of heart of palm with the mild, sweet flavor of leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leeks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, finely chopped
2 leeks, sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
You can find fresh leeks, heart of palm (usually in jars), and staple pantry items like flour, butter, and milk at local supermarkets such as Shoprite or Pick n Pay, and in the vegetable sections of major urban markets in Dar es Salaam.
Preparation method
- Melt the butter in a pan.
- Sauté the onion and leeks until they are tender.
- Add the chopped heart of palm to the sautéed vegetables.
- Sprinkle the flour and stir well to incorporate.
- Pour in the milk gradually while stirring constantly.
- Season with salt and pepper to taste.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from the heat and allow it to cool completely before filling the pastéis.
Observations
A creamy, well-structured filling is the secret to a perfect pastel. This version uses a basic white sauce to bind the ingredients, ensuring the filling stays intact while frying. It is essential that the mixture is completely cool before assembling the pastéis to keep the pastry shell crisp.
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