Brazilian recipe
Creamy Heart of Palm Pastel Filling (Recheio de pastel de palmito)
This classic filling for Brazilian pastel is crafted with chopped heart of palm, celebrated for its delicate flavor and convenient preparation.
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Ingredients
300g chopped heart of palm
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Find fresh or canned heart of palm, aromatics, and pantry staples at your local market or specialty grocer in the produce and baking aisles. If fresh heart of palm is unavailable, canned hearts of palm preserved in brine are the standard substitute.
Preparation method
- Heat the butter in a pan and sauté the onion and garlic until they are 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 incorporate.
- Gradually pour in the milk, stirring constantly to avoid lumps, until the mixture is smooth.
- Season the mixture with salt and nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens and reaches a creamy consistency.
- Remove from the heat and let it cool completely before using as a filling.
Observations
This creamy heart of palm filling is the perfect choice for pastéis, savory pies, and various snacks. With a quick preparation and simple, accessible ingredients, it delivers a delicious, homemade taste that is sure to please. It is an ideal option for anyone looking for convenience in the kitchen without sacrificing flavor.
In a saucepan, heat the butter and sauté the onion and garlic until softened.
Add the chopped heart of palm and continue to sauté for a few more minutes.
Sprinkle the wheat flour over the mixture and stir well to incorporate.
Pour in the milk gradually, whisking constantly to prevent lumps, until you achieve a smooth, homogeneous sauce.
Season with salt and freshly grated nutmeg to taste.
Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
Remove from the heat and allow it to cool completely before using it to fill your pastéis or other savory pastries.
In a saucepan, heat the butter and sauté the onion and garlic until softened.
Add the chopped heart of palm and continue to sauté for a few more minutes.
Sprinkle the wheat flour over the mixture and stir well to incorporate.
Pour in the milk gradually, whisking constantly to prevent lumps, until you achieve a smooth, homogeneous sauce.
Season with salt and freshly grated nutmeg to taste.
Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
Remove from the heat and allow it to cool completely before using it to fill your pastéis or other savory pastries.
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