Brazilian recipe
Creamy Heart of Palm Pastel Filling
This traditional Brazilian-inspired filling features tender chopped heart of palm in a velvety sauce, perfect for savoury pastries and snacks.
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Ingredients
300g chopped heart of palm
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Heart of palm is typically available in the tinned goods aisle of major supermarkets or specialty import shops. Fresh produce, dairy, and pantry staples can be sourced from local markets and grocery outlets throughout the country.
Preparation method
- Sauté the onion and garlic in the butter until soft.
- Add the chopped heart of palm and cook for a few minutes.
- Sprinkle the flour over the heart of palm and stir well to combine.
- Gradually pour in the milk while stirring constantly to avoid lumps.
- Season with salt and nutmeg to your liking.
- Cook over low heat, stirring occasionally, until the filling thickens into a cream.
- Remove from heat and let it cool completely before using as a filling.
Observations
This creamy heart of palm filling is a versatile staple, ideal for filling deep-fried pastéis, savoury pies, or various oven-baked appetizers. With straightforward preparation and accessible pantry staples, it delivers a comforting, homemade taste that is consistently popular. It is the perfect choice for home cooks looking to balance efficiency with a rich, delicious result.
Begin by heating the butter in a saucepan and sautéing the onion and garlic until they are translucent and fragrant. Add the chopped heart of palm to the pan, letting it sauté briefly to develop its flavour. Sprinkle the wheat flour over the mixture, stirring well to ensure it is thoroughly incorporated. Gradually pour in the milk, whisking or stirring constantly to prevent lumps from forming, until a smooth, thick consistency is achieved. Season the mixture with salt and freshly grated nutmeg to your preference. Allow the mixture to cook over low heat, stirring occasionally, until the filling reaches a thick, spreadable creaminess. Remove from the heat and ensure it cools completely before using it to assemble your pastéis or other savoury pastries.
Begin by heating the butter in a saucepan and sautéing the onion and garlic until they are translucent and fragrant. Add the chopped heart of palm to the pan, letting it sauté briefly to develop its flavour. Sprinkle the wheat flour over the mixture, stirring well to ensure it is thoroughly incorporated. Gradually pour in the milk, whisking or stirring constantly to prevent lumps from forming, until a smooth, thick consistency is achieved. Season the mixture with salt and freshly grated nutmeg to your preference. Allow the mixture to cook over low heat, stirring occasionally, until the filling reaches a thick, spreadable creaminess. Remove from the heat and ensure it cools completely before using it to assemble your pastéis or other savoury pastries.
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