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 sophisticated classic for pastéis, blending the tender texture of hearts of palm with the delicate sweetness of leeks.
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Ingredients
1 tbsp butter
1 small onion, finely diced
2 leeks, sliced
300g hearts of palm, chopped
2 tbsp all-purpose flour
150ml whole milk
Salt to taste
Black pepper to taste
1 small onion, finely diced
2 leeks, sliced
300g hearts of palm, chopped
2 tbsp all-purpose flour
150ml whole milk
Salt to taste
Black pepper to taste
Where to find ingredients
You can find hearts of palm (often labeled as 'palmito') in the international aisle or near canned vegetables at major supermarkets. Leeks are located in the fresh produce section. For a substitute, if you cannot find heart of palm, artichoke hearts can be used, though the flavor profile will differ.
Preparation method
- Melt the butter in a saucepan over medium heat.
- Sauté the onion and leeks until they are soft and translucent.
- Add the chopped hearts of palm to the sautéed mixture.
- Sprinkle the flour over the ingredients and stir well to incorporate.
- Gradually pour in the milk while whisking constantly to avoid lumps.
- Season with salt and pepper to taste.
- Continue cooking over low heat until the cream becomes very thick.
- Remove from heat and let it cool completely before using as a filling for the pastéis.
Observations
A creamy, well-structured filling is the secret to a perfect pastel. This version uses a classic velouté base to bind the ingredients, ensuring the filling stays put during deep-frying. It is essential that the mixture is completely chilled before assembling your pastries to maintain the signature crispness of the dough.
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