Brazilian recipe
Easy and Delicious Heart of Palm Pot Pie (Empadão de palmito e)
A creamy, flavorful heart of palm pot pie, perfect for lunches or special dinners. Simple to assemble and always a crowd-pleaser.
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, chopped
Fresh parsley and chives, to taste
1 package (200g) heavy cream
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, beaten (for brushing)
1 1/2 cups mayonnaise
2 eggs
2 teaspoons salt
1 to 3 tablespoons water
3 tablespoons olive oil
1 medium onion, grated
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
100g black olives, pitted and chopped
300g heart of palm, chopped
1 tomato, chopped
Fresh parsley and chives, to taste
1 package (200g) heavy cream
1 tablespoon cornstarch
Salt, to taste
1 egg yolk, beaten (for brushing)
Where to find ingredients
Heart of palm is usually found in the canned or jarred vegetable aisle of local supermarkets. For fresh herbs, visit local markets or produce stands. Cornstarch and all-purpose flour are staples in the baking section.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt; gradually add water as needed until a smooth, pliable dough forms.
- Heat the olive oil in a pan and sauté the grated onion until golden.
- Stir in the chopped bell peppers, heart of palm, olives, and tomatoes.
- Cook over medium heat for approximately 5 minutes, stirring occasionally.
- In a small container, dissolve the cornstarch in a splash of water or some of the heavy cream to prevent lumps.
- Add the heavy cream and the dissolved cornstarch to the pan; cook for another 3 minutes, stirring constantly, until the sauce thickens.
- Season with salt to taste and stir in the chopped fresh herbs.
- Remove the filling from the heat and allow it to cool completely.
- Line the bottom and sides of a tart or pie dish with half of the dough.
- Fill the pie shell with the cooled heart of palm mixture.
- Cover the pie with the remaining dough, sealing the edges firmly.
- Brush the surface of the pastry with the beaten egg yolk.
- Bake in a preheated oven at 180°C for about 50 minutes, or until golden brown.
Observations
The empadão de palmito is a classic of Brazilian home cooking, cherished for its crisp, buttery crust and a rich, creamy filling. This versatile dish is perfect for family gatherings, special dinners, or as an impressive snack for hosting friends.
This recipe balances convenience with a truly satisfying result. The dough base, made with mayonnaise, yields an incredible texture, while the filling of heart of palm, sautéed with onions, peppers, and olives, provides a signature savory profile. A final touch of heavy cream and fresh herbs brings everything together for an unforgettable pie.
This recipe balances convenience with a truly satisfying result. The dough base, made with mayonnaise, yields an incredible texture, while the filling of heart of palm, sautéed with onions, peppers, and olives, provides a signature savory profile. A final touch of heavy cream and fresh herbs brings everything together for an unforgettable pie.
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