Brazilian recipe
Palm Heart Mini Pies (Empadinha de palmito)
A classic Brazilian snack, palm heart mini pies are ideal for parties and tea-time treats, with a crisp pastry and creamy filling.
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Ingredients
1/2 cup vegetable oil
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose wheat flour (for thickening the filling)
1 large onion, chopped
1.2 kg all-purpose wheat flour
Salt to taste (optional, if the margarine is salted)
1 litre boiling water
6 garlic cloves, finely chopped
1.5 kg palm hearts, cut into small cubes
Salt and black pepper to taste (for the filling)
2 cups cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose wheat flour (for thickening the filling)
1 large onion, chopped
1.2 kg all-purpose wheat flour
Salt to taste (optional, if the margarine is salted)
1 litre boiling water
6 garlic cloves, finely chopped
1.5 kg palm hearts, cut into small cubes
Salt and black pepper to taste (for the filling)
2 cups cold water
Where to find ingredients
Find the ingredients in the baking aisle, fresh produce section, and refrigerated dairy section of supermarkets or local markets. If needed, use plant-based margarine as a substitute, but keep the original margarine as the ideal ingredient.
Preparation method
- For the pastry: in a large bowl, mix the all-purpose flour, margarine, eggs and salt until you have a smooth, soft dough
- Roll out the dough with a rolling pin and line individual mini pie tins, covering the base and sides
- Set the lined tins aside
- For the filling: in a pan, heat the oil over medium heat and sauté the chopped garlic and onion until lightly golden
- Add the chopped palm hearts to the pan and sauté for a few minutes
- Pour in the 1 litre of boiling water, season with salt and black pepper to taste, and let it come to a boil
- In a separate bowl, dissolve the 200 g of all-purpose flour in the 2 cups of cold water, mixing well so no lumps form
- Pour this mixture into the pan with the palm hearts, stirring constantly, until the filling thickens and turns creamy
- Cook for about 2 minutes to deepen the flavour
- With the filling ready and slightly warm, spoon it into the pastry shells in the tins
- Cover the mini pies with a pastry round, sealing the edges well so nothing leaks out
- Bake in a preheated oven at 180°C for about 20-25 minutes, or until the pastry is golden and crisp
Observations
This palm heart mini pie recipe is a classic Brazilian snack, ideal for anyone looking for a tasty, practical savoury bite for parties, snacks, or as a starter. The combination of a light, crisp pastry and a creamy palm heart filling makes it a popular choice that is much appreciated. The method is straightforward, and the result appeals to every palate.
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