Brazilian recipe
Creamy heart of palm filling for pastel
This classic Brazilian heart of palm filling is beloved for its rich, velvety texture and ease of preparation, making it perfect for savory pastries.
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Ingredients
300g chopped heart of palm
1 small onion, minced
2 garlic cloves, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
1 small onion, minced
2 garlic cloves, minced
1 tbsp butter
2 tbsp all-purpose flour
200ml milk
Salt to taste
Grated nutmeg to taste
Where to find ingredients
Hearts of palm are generally found in the canned or jarred goods aisle of local supermarkets or Asian grocery stores. All-purpose flour, dairy, and aromatics can be sourced in the baking, refrigerated, and produce sections of local grocers.
Preparation method
- In a saucepan, melt the butter and sauté the onion and garlic until soft.
- Add the chopped heart of palm and cook for a few more minutes.
- Sprinkle the flour over the heart of palm and stir well to combine.
- Gradually pour in the milk, whisking constantly to prevent lumps until a smooth cream forms.
- Season with salt and grated nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
- Remove from heat and let it cool completely before using to fill your pastéis or savory snacks.
Observations
This creamy heart of palm filling is a staple in Brazilian kitchens, ideal for filling homemade pastéis, pies, and various savory snacks. With simple ingredients and a straightforward cooking method, it yields a comforting, homemade flavor that is both satisfying and versatile. It is the perfect choice for those who value practicality without compromising on a rich, delicious result.
To prepare, start by sautéing the aromatics in butter to build a flavorful base. The addition of flour and milk creates a silky, thick consistency that holds perfectly inside the thin, crispy dough of a pastel. Make sure to allow the mixture to cool entirely before filling to ensure the best texture and handleability.
To prepare, start by sautéing the aromatics in butter to build a flavorful base. The addition of flour and milk creates a silky, thick consistency that holds perfectly inside the thin, crispy dough of a pastel. Make sure to allow the mixture to cool entirely before filling to ensure the best texture and handleability.
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