Brazilian recipe
Creamy Palm Heart Pie (Empadão de Palmito)
A savory, creamy, and golden palm heart pie that is a real Brazilian classic. Perfect for a special family lunch or dinner, and surprisingly simple to whip up!
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Ingredients
3 cups all-purpose flour
1 1/2 cups mayonnaise
2 eggs
2 coffee spoons 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, chopped
300g palm hearts, chopped
1 tomato, diced
Fresh green herbs (parsley/chives) to taste
1 carton (approx. 200g) table cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk, for brushing
1 1/2 cups mayonnaise
2 eggs
2 coffee spoons 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, chopped
300g palm hearts, chopped
1 tomato, diced
Fresh green herbs (parsley/chives) to taste
1 carton (approx. 200g) table cream
1 tablespoon cornstarch
Salt to taste
1 egg yolk, for brushing
Where to find ingredients
Palm hearts (palmito) are the signature ingredient; you can typically find them in glass jars in the 'pickled vegetables' or 'international foods' section of large supermarkets in Lusaka. If unavailable, seek out specialized shops selling Latin or Mediterranean imports. For other items: standard all-purpose flour, mayonnaise, eggs, and fresh vegetables are staples available at any local grocer or market. Use fresh local parsley and chives for the 'cheiro-verde'. Table cream can be found in the long-life dairy aisle; if it's very thick, it works perfectly as is for the filling.
Preparation method
- In a large bowl, mix the flour, mayonnaise, eggs, and salt, adding water little by little if needed until you get a smooth, pliable dough
- Heat the olive oil in a pan and sauté the grated onion until it turns golden
- Stir in the diced bell peppers, chopped palm hearts, olives, and tomato
- Cook over medium heat for about 5 minutes, stirring occasionally
- In a small container, dissolve the cornstarch in a splash of water or some of the table cream to avoid lumps
- Add the table cream and the dissolved cornstarch to the pan, cooking for another 3 minutes while stirring constantly until the filling thickens
- Season with salt to taste and stir in the chopped fresh green herbs
- Remove the filling from the heat and allow it to cool completely before assembly
- Roll out half of the dough and use it to line the bottom and sides of a pie dish
- Fill the pastry crust with the cooled palm heart mixture
- Cover the pie with the remaining dough, sealing the edges well
- Brush the top of the pie with the beaten egg yolk
- Bake in a preheated oven at 180°C for about 50 minutes, or until the crust is golden brown
Observations
The Brazilian empadão de palmito is a beloved staple of our home cooking, known for its melt-in-the-mouth pastry and a rich, velvety filling. It is a versatile dish that never fails to impress at family gatherings, celebratory dinners, or even as a standout snack for friends.
This recipe balances convenience with authentic flavor. The mayonnaise-based dough ensures a wonderfully tender texture, while the filling—packed with tender palm hearts, sautéed onions, bell peppers, and briny olives—delivers that distinct, savory taste we love. A touch of cream and fresh herbs brings everything together, making this pie truly special.
This recipe balances convenience with authentic flavor. The mayonnaise-based dough ensures a wonderfully tender texture, while the filling—packed with tender palm hearts, sautéed onions, bell peppers, and briny olives—delivers that distinct, savory taste we love. A touch of cream and fresh herbs brings everything together, making this pie truly special.
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