Brazilian recipe
Creamy Heart of Palm Pie with Traditional Shortcrust Pastry
A beloved Brazilian comfort food featuring a buttery, melt-in-the-mouth pastry crust filled with a creamy, savory heart of palm mixture. Perfect for a cozy family lunch or a sophisticated appetizer.
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Ingredients
300g unsalted margarine or lard, chilled
500g all-purpose flour
Juice of 1/2 lemon
1 large egg
Salt to taste
1 jar (approx. 300g drained weight) hearts of palm
1 1/2 cups whole milk
3 tablespoons all-purpose flour
1/2 small onion, grated
Nutmeg, freshly grated to taste
Black pepper, freshly ground to taste
500g all-purpose flour
Juice of 1/2 lemon
1 large egg
Salt to taste
1 jar (approx. 300g drained weight) hearts of palm
1 1/2 cups whole milk
3 tablespoons all-purpose flour
1/2 small onion, grated
Nutmeg, freshly grated to taste
Black pepper, freshly ground to taste
Where to find ingredients
Hearts of palm (palmito) can be found in the international or Latin American section of large supermarkets. If fresh is unavailable, canned 'whole' or 'sliced' hearts of palm are standard. For the pastry, use high-quality unsalted butter if you prefer it over margarine. Nutmeg is best when freshly grated. The dough is a traditional shortcrust; ensure your fat is very cold for the best texture.
Preparation method
- In a large bowl, combine the margarine (or lard), flour, lemon juice, egg, and a pinch of salt, working the mixture with your fingertips until it forms a coarse, sandy crumb
- Gather the dough into a ball, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes to firm up the fat
- For the filling, whisk the 3 tablespoons of flour into a little cold milk until smooth to prevent lumps, then combine with the remaining milk in a saucepan
- Stir in the grated onion and blend half of the hearts of palm with 1/2 cup of milk, then pour this into the saucepan with the base
- Cook the sauce over low heat, stirring constantly, until it thickens into a creamy consistency
- Season the sauce with salt, a grating of nutmeg, and black pepper to taste
- Fold the remaining hearts of palm (chopped into bite-sized pieces) into the white sauce and mix until evenly distributed
- Press the chilled dough into the bottom and up the sides of a pie dish or springform pan, using your fingers to ensure an even thickness
- Pour the prepared creamy heart of palm filling over the pastry base
- Roll out or flatten the remaining dough to cover the pie, crimping the edges to seal and decorating the top as desired
- Bake in a preheated oven at a high temperature (around 200°C) for approximately 40 minutes, or until the crust is beautifully golden brown and the filling is bubbling
Observations
This heart of palm pie, known in Brazil as 'torta de palmito', is a quintessential homemade savory dish. The star here is the 'massa podre'—a classic shortcrust pastry prized for its incredibly delicate, crumbly, and buttery texture that practically dissolves in your mouth. It serves as the perfect vessel for the creamy, well-seasoned heart of palm filling.
While mastering the shortcrust requires a gentle touch, the payoff is a truly authentic rustic pie. It's versatile enough to anchor a light lunch or impress guests as a starter at a dinner party. Serve it warm to fully enjoy the contrast between the crisp, golden pastry and the luscious, flavorful filling.
One tip for the perfect crust: ensure your fat is cold, and handle the dough as little as possible to maintain that signature 'podre' melt-in-the-mouth quality. The filling gains its velvety finish by blending a portion of the heart of palm with milk, creating a sauce that is both light and rich.
While mastering the shortcrust requires a gentle touch, the payoff is a truly authentic rustic pie. It's versatile enough to anchor a light lunch or impress guests as a starter at a dinner party. Serve it warm to fully enjoy the contrast between the crisp, golden pastry and the luscious, flavorful filling.
One tip for the perfect crust: ensure your fat is cold, and handle the dough as little as possible to maintain that signature 'podre' melt-in-the-mouth quality. The filling gains its velvety finish by blending a portion of the heart of palm with milk, creating a sauce that is both light and rich.
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