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 pastels, combining the smooth texture of palm hearts with the mild sweetness of leeks.
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Ingredients
1 tablespoon butter
1 small onion, chopped
2 leek stalks, sliced
300g heart 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 heart of palm, chopped
2 tablespoons all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
Heart of palm, leeks, and dairy products can be found at local supermarkets and fresh produce markets. All-purpose flour is available at any general grocery store.
Preparation method
- Melt the butter in a saucepan.
- Sauté the onion and leeks until they are soft.
- Add the chopped heart of palm to the sauté.
- Sprinkle the flour and stir 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 pastels.
Observations
A creamy and well-structured filling is the secret to a perfect pastel. This version uses a basic white sauce base to bind the ingredients, ensuring the filling stays intact during deep-frying. It is essential that the preparation is completely cooled before assembling the pastels to maintain the crispiness of the dough.
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