Brazilian recipe
Creamy Heart of Palm Filling for Pastry
This traditional Brazilian creamy heart of palm filling is a versatile classic, perfect for stuffing golden, crispy pastéis or savory pies.
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Ingredients
300g chopped hearts of palm
1 small onion, finely diced
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Freshly grated nutmeg to taste
1 small onion, finely diced
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons all-purpose flour
200ml milk
Salt to taste
Freshly grated nutmeg to taste
Where to find ingredients
Find hearts of palm in jars or cans in the international or preserves section of major supermarkets like Pick n Pay or OK Foods. All-purpose flour, dairy, and aromatics are readily available in any local grocery produce and pantry aisle.
Preparation method
- Sauté the onion and garlic in the butter until soft.
- Add the chopped hearts of palm and sauté for a few more minutes.
- Sprinkle the flour over the heart of palm and stir well to combine.
- Pour in the milk little by little, stirring constantly to prevent lumps, until a smooth cream forms.
- Season with salt and nutmeg to taste.
- Cook over low heat, stirring occasionally, until the filling thickens and becomes creamy.
- Remove from the heat and allow it to cool completely before using to fill your pastéis or savory pastries.
Observations
This velvety heart of palm filling is the go-to recipe for authentic Brazilian pastéis and various savory pastries. It brings a balanced, homemade flavor to your kitchen, relying on simple techniques to create a smooth, rich texture. It is a reliable staple for anyone looking to prepare a crowd-pleasing savory snack with ease.
To begin, melt the butter in a pan and sauté the onion and garlic until translucent and fragrant. Stir in the chopped hearts of palm, cooking briefly to let the flavors marry. Dust the flour over the mixture, ensuring it is well incorporated, then gradually whisk in the milk to avoid any lumps, cooking until the sauce turns smooth and thick. Season to your preference with salt and a touch of nutmeg. Once the filling has reached a thick, creamy consistency, take it off the heat and ensure it cools down completely before using it to stuff your pastéis or other appetizers.
To begin, melt the butter in a pan and sauté the onion and garlic until translucent and fragrant. Stir in the chopped hearts of palm, cooking briefly to let the flavors marry. Dust the flour over the mixture, ensuring it is well incorporated, then gradually whisk in the milk to avoid any lumps, cooking until the sauce turns smooth and thick. Season to your preference with salt and a touch of nutmeg. Once the filling has reached a thick, creamy consistency, take it off the heat and ensure it cools down completely before using it to stuff your pastéis or other appetizers.
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