Brazilian recipe
Easy and Delicious Heart of Palm Empadão (Empadão de palmito e)
This classic Brazilian heart of palm pie features a buttery, golden crust and a rich, velvety filling. Perfect for a cozy family gathering.
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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, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g hearts of palm, chopped
1 tomato, diced
Fresh herbs (parsley/chives) to taste
1 pack (200g) table cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk 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, diced
1/2 red bell pepper, diced
100g black olives, pitted and chopped
300g hearts of palm, chopped
1 tomato, diced
Fresh herbs (parsley/chives) to taste
1 pack (200g) table cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk for brushing
Where to find ingredients
Find fresh produce and bell peppers in the produce section of local grocers. Table cream and canned hearts of palm are typically located in the international or canned goods aisles. Use high-quality mayonnaise for the best pastry texture.
Preparation method
- In a mixing bowl, combine the flour, mayonnaise, eggs, and salt. Gradually add water as needed until you achieve a smooth, malleable dough.
- In a large pan, heat the olive oil and sauté the grated onion until lightly golden.
- Stir in the diced bell peppers, chopped hearts of palm, chopped olives, and the diced tomato.
- Cook over medium heat for approximately 5 minutes, stirring occasionally to combine the flavors.
- In a small container, dissolve the cornstarch into a little water or a splash of the table cream to ensure there are no lumps.
- Add the table cream and the dissolved cornstarch to the pan. Cook for another 3 minutes, stirring constantly, until the sauce thickens into a creamy consistency.
- Season with salt to taste and fold in the fresh herbs.
- Remove the filling from the heat and allow it to cool completely before assembly.
- Roll out half of the dough and line the bottom and sides of a pie dish.
- Pour the cooled heart of palm filling into the prepared crust.
- Cover the pie with the remaining dough, pinching the edges firmly to seal the filling inside.
- Brush the top crust with the beaten egg yolk for a beautiful golden finish.
- Bake in a preheated oven at 180°C (350°F) for about 50 minutes, or until the crust is perfectly golden brown.
Observations
The heart of palm empadão is a true staple of Brazilian home cooking, cherished for its golden, crumbly pastry and its decadent, flavorful filling. It is an incredibly versatile dish, making it the perfect centerpiece for a family lunch, a sophisticated dinner, or even as a standout savory treat for your next social gathering.
This recipe offers an accessible approach without compromising on the professional-quality results. By using mayonnaise in the pastry dough, you achieve a delicate, melt-in-the-mouth texture that is hard to beat. The filling, packed with tender heart of palm, aromatic onions, vibrant peppers, and briny olives, provides a signature savory profile. Finally, the inclusion of cream and fresh herbs brings everything together, resulting in a pie that is both comforting and deeply satisfying.
This recipe offers an accessible approach without compromising on the professional-quality results. By using mayonnaise in the pastry dough, you achieve a delicate, melt-in-the-mouth texture that is hard to beat. The filling, packed with tender heart of palm, aromatic onions, vibrant peppers, and briny olives, provides a signature savory profile. Finally, the inclusion of cream and fresh herbs brings everything together, resulting in a pie that is both comforting and deeply satisfying.
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