| Prep: 30 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 10g | 32g |
| sugars | fibre | protein | salt |
| 4g | 3g | 7g | 0.9g |
Why I Love Brazilian Empadão de Palmito
There are recipes that are packed with nostalgia and taste, and then there is Empadão de Palmito, a Brazilian heart of palm pie that is close to my heart. As someone living in the vibrant culinary crossroads of Miami, the fusion of diverse flavors is not just commonplace; it’s a way of life. My heritage includes both Cuban and Spanish influences, but it’s the breadth of Latin American cuisine that constantly inspires me. And this dish is a delightful representation of that passion.
A Journey Through Ingredients
What makes the Empadão de Palmito truly special is its rich combination of textures and flavors. The flaky pastry, made with a mix of butter and vegetable shortening, gives a deliciously tender crust that is almost impossible to resist. The filling is a celebration of some of the best plant-based ingredients you can find: hearts of palm, green peas, corn, and tomatoes. Each component brings its unique personality to the dish, resulting in a harmonious medley of tastes and textures.
Cooking the filling is where the magic happens. The onions and garlic sizzle in olive oil, creating a fragrant base that complements the mild and slightly tangy hearts of palm. The addition of green olives and fresh parsley gives it a briny and earthy undertone, while the creamy mixture made by incorporating flour and milk binds everything together beautifully, giving the pie its sumptuous and velvety consistency.
Inspiration and Pairings
This recipe is not only a culinary treat but also a tribute to the remarkable work of Brazilian chef Carla Pernambuco. Her innovative approach to traditional Brazilian dishes has always inspired me, and I strive to bring that same level of passion and creativity to my own cooking.
Empadão de Palmito is reminiscent of Spanish empanadas and Cuban pastelitos, making it a cherished choice for anyone who loves Latin-inspired pastries. It pairs wonderfully with a crisp salad tossed in a light vinaigrette or even as part of a tapas spread. Imagine serving slices of this pie alongside my favorite Spanish tortilla or a platter of Cuban croquetas for a varied and fulfilling meal.
Living in Miami truly makes one appreciate the beauty of cultural fusion, and this recipe is a perfect example of how culinary traditions from different parts of the world can come together to create something uniquely delicious. Every time I prepare Empadão de Palmito, I am reminded of how food can be a bridge between cultures, bringing a delightful taste of Brazil to the diverse culinary landscape of my Miami kitchen.
What You’ll Need
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup vegetable shortening, chilled and cubed
- 1/2 teaspoon salt
- 1/4 cup ice water
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups hearts of palm, drained and chopped
- 1/2 cup green peas, frozen and thawed
- 1/2 cup corn kernels, drained
- 1 medium tomato, chopped
- 1/4 cup green olives, sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- Salt and black pepper to taste
- 1 large egg, beaten (for egg wash)
Method
Step One
In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup unsalted butter and 1/4 cup vegetable shortening, both chilled and cubed. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.
Step Two
Gradually add 1/4 cup ice water, stirring with a fork until the dough begins to hold together. Turn the dough onto a lightly floured surface and knead gently a few times until it forms a cohesive ball. Divide the dough in half, flatten each half into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Step Three
In a large skillet, heat 3 tablespoons olive oil over medium heat. Add 1 medium onion, finely chopped, and cook until softened, about 5 minutes. Add 2 cloves garlic, minced, and cook for another 1-2 minutes until fragrant.
Step Four
Add 2 cups chopped hearts of palm, 1/2 cup green peas (thawed), 1/2 cup corn kernels, and 1 medium chopped tomato to the skillet. Cook for about 5 minutes, stirring occasionally. Add 1/4 cup sliced green olives and 1/4 cup chopped fresh parsley, mixing well.
Step Five
Sprinkle 3 tablespoons all-purpose flour over the vegetable mixture and stir to combine. Slowly add 1 cup whole milk, stirring constantly until the mixture thickens. Season with salt and black pepper to taste. Remove the skillet from the heat and let the filling cool to room temperature.
Step Six
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough.
Step Seven
Pour the cooled hearts of palm filling into the dough-lined pie dish, spreading it evenly.
Step Eight
Roll out the second dough disk to cover the top of the pie. Place it over the filling, trim any excess dough, and seal the edges by crimping them together. Cut a few small slits in the top crust to allow steam to escape.
Step Nine
Brush the top of the pie with 1 beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Step Ten
Remove the pie from the oven and let it cool for a few minutes before serving. Enjoy your Empadão de Palmito warm.
