HEARTS OF PALM HAND PIES (EMPADINHAS)
These cute hearts of palm hand pies are impossible to resist! A delicate buttery crust that falls apart in your mouth encases a creamy savory filling that will have you licking your fingers clean. If you've never tried this Brazilian delicacy, you are in for a treat!
Provided by Olivia Mesquita
Categories Brazilian Food
Time 1h30m
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour and salt. Add the butter and, using your fingertips, work it into the flour until the mixture resembles coarse sand.
- Add the egg and egg yolk and mix with your hands until the dough comes together. Do not overwork the dough as we do not want to develop gluten. If needed, you can add a little bit of cold water, about a teaspoon at a time.
- Wrap your dough in plastic and refrigerate for 40 minutes.
- Heat the olive oil and butter in a large skillet, over medium heat. Add the onions and garlic and sauté until softened and fragrant, about 2 minutes.
- Add the tomatoes and cook until they soften, 2-3 minutes.
- Add the hearts of palm and olives and mix to combine.
- Stir in the flour, cooking for about a minute to get rid of the raw flour taste. Then, add the milk and cream cheese, stirring until the cream cheese melts and the mixture is thick and creamy, about 5 minutes. Season with salt and pepper.
- Add the chopped parsley and reserve until cooled to room temperature so you can assemble the hand pies.
- Preheat oven to 350 degrees F.
- Using your hands, cut a small portion of the dough (about 2 tablespoons) and press it into the bottom of an egg tart mold, making sure there is a little extra hanging off the edges.
- Using a spoon, top the bottom crust with as much filling as you can fit. I pile it up high as I like my empadinhas very plump.
- Grab another portion of dough and press it into a disk. Place the disk on top of the assembled pie, pinching to seal edges together. You can then run your fingers across the circumference of the mold to "cut" the excess dough.
- Repeat with the remaining dough and filling, forming about 10 small hand pies. Place them on a baking sheet.
- Brush the pies with egg wash and bake for 45-50 minutes or until golden brown.
- Serve warm or at room temperature.
Nutrition Facts : Calories 331 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 hand pie, Sodium 541 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
LEMONY HEARTS OF PALM SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
- Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams
Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams
ENSALADA DE PALMITOS (HEARTS OF PALM SALAD)
I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens.
Provided by NcMysteryShopper
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course purée. With the machine on, add oil in a thin stream until mixture is a velvety purée.
- Transfer the purée to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
- Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.
Nutrition Facts : Calories 230.1, Fat 19.3, SaturatedFat 2.8, Sodium 850.5, Carbohydrate 12.6, Fiber 5.7, Sugar 1.5, Protein 5.8
CREMA DE PALMITOS - HEARTS OF PALM SOUP
Recipe adapted from Zarela's Veracruz by Zarela Martinez with Anne Mendelson as published in the Houston Chronicle. The soup can be prepared and refrigerated overnight; heat before serving.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mince onions and garlic to equal about a cup.
- Heat oil in a stockpot over medium-high heat.
- Add onions/garlic and cook briefly until wilted.
- Reduce heat to medium, add hearts of palm and cook about 8 minutes to mellow the flavors.
- Mince scallion greens and set aside.
- Let garlic/hearts of palm mixture cool slightly and whirl in blender, adding a little chicken stock if necessary.
- Return to pan, stir in the rest of the stock, and bring to a boil.
- Serve garnished with the scallion greens.
Nutrition Facts : Calories 150.3, Fat 6.9, SaturatedFat 1.2, Cholesterol 3.6, Sodium 749.9, Carbohydrate 17.3, Fiber 5.5, Sugar 4, Protein 8.1
PASTEL DE PALMITO
Serve an authentic Brazilian snack by creating these fried cream cheese pasties with rum-enriched bread dough and a palm heart filling
Provided by Jennifer Joyce
Categories Snack
Time 45m
Yield Makes 12
Number Of Ingredients 14
Steps:
- You can make the dough by hand or use a food processor. Place the flour in a large bowl or food processor with some salt. Add the vegetable shortening and mix well or pulse until it makes crumbs. Stir in the egg, vinegar and the rum, then pour the water gradually until the mixture comes together as a dough. Knead the mixture once more, wrap in cling film and chill for 1 hr.
- Make the filling by heating the oil in a frying pan. Add the onion and garlic and season. Fry for 5 mins until soft and add the tomatoes, parsley and hearts of palm. Fry for another min and remove from heat.
- Halve the dough and using a floured surface, roll out the dough into a large square about 30cm X 30cm. Use a pastry cutter to make 6 squares. Repeat with the second piece of dough. If it's too soft, place it in the fridge, before adding the filling, to firm up again.
- Using a pastry brush lightly brush the edges of the square with water. Add 2 tbsp of the filling, a tiny dollop of cream cheese and fold over. Use a fork to press the edges together and seal. Chill until ready to fry. Place the pastries on a layer of baking paper, top with another and then wrap in cling film to stay dry until using.
- Heat 7.5-10cm vegetable oil in a wok or small heavy saucepan. It's ready when a small piece of bread dropped in sizzles immediately. Fry the pastels in batches for about 2-3 mins or until golden brown and bubbly. Drain on kitchen paper and fry the rest. Serve warm with napkins.
Nutrition Facts : Calories 235 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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