Brazilian recipe
Heart of palm mini pies (Empadinha de palmito)
A classic Brazilian savory snack, these mini pies feature a buttery, crisp crust filled with a creamy heart of palm filling.
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Ingredients
1/2 cup vegetable oil
2 large eggs
1 kg unsalted margarine, at room temperature
200 g wheat flour (to thicken the filling)
1 large onion, chopped
1.2 kg wheat flour
Salt to taste (optional, if margarine is salted)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style cups (approx. 400ml) cold water
2 large eggs
1 kg unsalted margarine, at room temperature
200 g wheat flour (to thicken the filling)
1 large onion, chopped
1.2 kg wheat flour
Salt to taste (optional, if margarine is salted)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style cups (approx. 400ml) cold water
Where to find ingredients
Find fresh heart of palm, wheat flour, and produce at local markets or supermarkets. Unsalted margarine is available at standard dairy aisles; substitute with high-quality unsalted butter for a richer flavor profile.
Preparation method
- For the dough: in a large bowl, mix the wheat flour, margarine, eggs, and salt until a homogeneous and soft dough is formed.
- Roll out the dough and line individual mini pie tins, covering the bottom and sides.
- Set the lined tins aside.
- For the filling: in a pot, heat the oil over medium heat and sauté the minced garlic and onion until lightly golden.
- Add the diced heart of palm to the pot and sauté for a few minutes.
- Add the liter of boiling water, season with salt and black pepper to taste, and bring to a boil.
- In a separate container, dissolve the 200g of wheat flour in the 2 cups of cold water, mixing well to ensure no lumps remain.
- Pour this mixture into the pot with the heart of palm, stirring constantly until the filling thickens into a creamy consistency.
- Cook for about 2 minutes to allow the flavors to meld.
- With the filling ready and slightly cooled, fill the prepared pastry shells in the tins.
- Cover the mini pies with a disc of dough, sealing the edges well to prevent leakage.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry is golden and crisp.
Observations
This heart of palm mini pie recipe is a staple of Brazilian cuisine, perfect for those seeking a tasty, practical snack for parties, casual gatherings, or afternoon treats. The combination of the light, crisp pastry shell and the savory, creamy heart of palm filling makes these a beloved crowd-pleaser. The preparation is straightforward, yielding professional results that satisfy every palate.
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