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, balancing the tender texture of heart of palm with the subtle sweetness of sautéed leeks.
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Ingredients
1 tbsp butter
1 small onion, finely chopped
2 leeks, thinly sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
1 small onion, finely chopped
2 leeks, thinly sliced
300g heart of palm, chopped
2 tbsp all-purpose flour
150ml milk
Salt to taste
Pepper to taste
Where to find ingredients
You can find hearts of palm in jars or cans in the international aisles of local supermarkets. Fresh leeks and pantry staples like flour, milk, and butter are available in the produce and dairy sections of any grocery store.
Preparation method
- Melt the butter in a pan over medium heat.
- Sauté the onion and sliced leeks until they are soft and translucent.
- Add the chopped heart of palm to the pan and stir to combine.
- Sprinkle the flour over the mixture and stir well to incorporate evenly.
- Pour in the milk gradually while stirring constantly to avoid lumps.
- Season the mixture with salt and pepper to taste.
- Continue cooking over low heat until the cream thickens significantly.
- Remove from the heat and allow the mixture to cool completely before filling your pastéis.
Observations
The secret to a flawless pastel lies in a creamy, well-structured filling. This recipe relies on a simple béchamel base to bind the ingredients, preventing the filling from leaking while the dough crisps in the hot oil. It is essential to allow the mixture to cool completely before assembling your pastéis to ensure the pastry remains perfectly crunchy after frying.
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