Brazilian recipe
Creamy Heart of Palm and Leek Pastel Filling
This heart of palm and leek filling is a sophisticated and classic option for fried pastries, combining the tender texture of heart of palm 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 staples are available at most local supermarkets and greengrocers. Look for jarred heart of palm in the canned goods aisle and fresh leeks in the produce section.
Preparation
- Melt the butter in a pan
- Sauté the onion and leeks until they are soft
- Add the chopped heart of palm to the sautéed mixture
- Sprinkle the all-purpose flour over the mixture
- 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 the heat
- Let it cool completely before filling the pastries
Notes
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 together, ensuring the filling does not leak during frying. It is essential that the mixture is completely cold before assembling the pastries to maintain the crunchiness of the dough.
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