Brazilian recipe
Creamy Heart of Palm and Leek Pastry Filling
This heart of palm and leek filling is a classic, sophisticated option for Brazilian-style fried pastries, combining the soft texture of hearts of palm with the mild sweetness of leeks.
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Ingredients
1 tablespoon butter
1 small onion, chopped
2 leek stalks, sliced
300g hearts of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, chopped
2 leek stalks, sliced
300g hearts of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
Hearts of palm can be found in the canned vegetable aisle of most supermarkets. Fresh leeks and other basic pantry staples are available in the produce and baking sections of any grocery store.
Preparation
- Melt the butter in a pan
- Sauté the onion and leeks until they are soft
- Add the chopped hearts of palm to the sautéed mixture
- Sprinkle the all-purpose flour and mix well to incorporate
- Add 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 heat and let it cool completely before filling the pastries
Notes
A creamy and well-structured filling is the secret to a perfect pastry. This version uses a basic white sauce base to bind the ingredients together, ensuring the filling does not leak during frying. It is essential that the mixture is completely cold before assembling the pastries to maintain the crispness of the dough.
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