Brazilian recipe
Heart of Palm Savoury Pies (Empadinha de palmito)
A staple Brazilian savoury treat, these empadinhas feature a signature buttery, melt-in-the-mouth crust paired with a rich, 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 cake flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg cake flour
Salt to taste (optional, if using salted margarine)
1 litre boiling water
6 cloves garlic, finely minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
400 ml cold water
2 large eggs
1 kg unsalted margarine, at room temperature
200 g cake flour (for thickening the filling)
1 large onion, finely chopped
1.2 kg cake flour
Salt to taste (optional, if using salted margarine)
1 litre boiling water
6 cloves garlic, finely minced
1.5 kg hearts of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
400 ml cold water
Where to find ingredients
You can find hearts of palm in jars or tins in the tinned vegetables or international foods aisle of major supermarkets across Zimbabwe. For the pastry, standard household margarine and locally available cake flour work perfectly. If you cannot find heart of palm, white asparagus is sometimes used as a substitute, though the flavour profile will differ from the traditional dish.
Preparation method
- For the pastry, combine the flour, margarine, eggs, and salt in a large mixing bowl, working the ingredients until you achieve a smooth, soft dough.
- Roll out the dough and use it to line individual muffin or tartlet tins, ensuring the base and sides are evenly covered.
- Set the lined tins aside.
- For the filling, heat the oil in a saucepan over medium heat and sauté the garlic and onion until lightly golden.
- Incorporate the diced hearts of palm into the pan and sauté for a few minutes.
- Pour in the boiling water, season with salt and black pepper, and bring the mixture to a simmer.
- In a separate small bowl, whisk the 200g of flour into the cold water until completely smooth and free of lumps.
- Slowly add the flour slurry to the simmering hearts of palm, stirring constantly until the filling thickens to a creamy consistency.
- Cook for approximately 2 minutes to allow the flavours to develop.
- Once the filling has cooled slightly, spoon it into the prepared pastry-lined tins.
- Top each pie with a small circle of dough, crimping the edges securely to seal.
- Bake in a preheated oven at 180°C for roughly 20 to 25 minutes, or until the pastry is golden brown and crisp.
Observations
These Empadinhas de Palmito are a quintessential savoury snack in Brazil, perfect for casual gatherings, afternoon tea, or party platters. The harmony between the delicate, crumbly pastry shell and the velvety, seasoned heart of palm center makes them a crowd-favourite. This straightforward method yields consistently excellent results that satisfy any snack craving.
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