📝 About This Recipe
Transport your taste buds to the bustling street markets of São Paulo with this authentic Pastel de Palmito. These deep-fried, rectangular pockets feature a shatteringly crisp, bubbly crust that gives way to a luxurious, creamy hearts of palm filling seasoned with fresh herbs and olives. It is a quintessential Brazilian 'salgadinho' that perfectly balances the delicate crunch of the pastry with the buttery, tangy heart of the tropical palm.
🥗 Ingredients
The Filling
- 2 jars (14oz each) Hearts of Palm (drained and sliced into small rounds or cubes)
- 2 tablespoons Olive Oil (extra virgin)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 Roma Tomatoes (seeded and finely chopped)
- 1/3 cup Green Olives (pitted and chopped)
- 1 tablespoon Cornstarch (dissolved in 2 tablespoons of cold water)
- 1/4 cup Heavy Cream or Cream Cheese (for a rich, velvety texture)
- 1/4 cup Fresh Parsley and Chives (finely chopped)
- Salt and Black Pepper (to taste)
The Pastry & Frying
- 1 package (approx. 1lb) Pastel Dough (Massa de Pastel) (available in Latin markets, or use large wonton wrappers in a pinch)
- 1 teaspoon Cachaça or White Vinegar (brushed on edges to help sealing and create bubbles)
- 1 quart Vegetable Oil (for deep frying (canola or soybean oil works best))
👨🍳 Instructions
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1
Begin by preparing the filling. Heat the olive oil in a large skillet over medium heat and sauté the onions until translucent, about 5 minutes.
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2
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
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3
Stir in the chopped tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.
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4
Add the sliced hearts of palm and chopped olives. Season with salt and pepper. Stir gently to combine flavors without breaking the hearts of palm too much.
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5
Pour in the cornstarch slurry and the heavy cream (or cream cheese). Stir constantly for 2 minutes until the mixture thickens into a creamy, cohesive filling.
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6
Remove from heat and fold in the fresh parsley and chives. Transfer the filling to a bowl and let it cool completely—this is crucial to prevent the pastry from becoming soggy.
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7
Unroll your pastel dough on a clean surface. If using a continuous roll, cut it into rectangles of approximately 4x6 inches (10x15 cm).
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8
Place about 1.5 to 2 tablespoons of the cooled filling in the center of one half of the dough rectangle, leaving a 1/2 inch border.
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9
Lightly moisten the edges of the dough with a tiny bit of water or cachaça. Fold the dough over the filling to create a smaller rectangle.
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10
Press the edges firmly with your fingers to remove air pockets, then seal tightly by pressing the tines of a fork along all three open sides.
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11
Heat the vegetable oil in a deep pan or wok to 350°F (180°C). You can test the heat by dropping a small piece of dough in; it should sizzle and rise immediately.
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12
Carefully slide 1 or 2 pastéis into the hot oil. Fry for about 1-2 minutes per side, using a slotted spoon to bathe the top with hot oil to encourage those signature bubbles.
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13
Once they are a beautiful golden brown and puffed up, remove them and drain on a wire rack or paper towels.
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14
Serve immediately while piping hot and exceptionally crispy.
💡 Chef's Tips
Never use warm filling; it will melt the dough and cause the pastel to burst in the oil. To get the authentic 'bubbly' crust, ensure your oil is hot enough and add a teaspoon of cachaça to the dough if making it from scratch. Do not overfill the pastries, or they will be difficult to seal and may leak during frying. Use a fork to double-crimp the edges to ensure a decorative and airtight seal. If you can't find hearts of palm in jars, look for them in cans, but ensure they are 'non-woody' for the best texture.
🍽️ Serving Suggestions
Serve with a side of 'Molho à Campanha' (Brazilian vinaigrette salsa) for a bright acidity. Pair with a chilled glass of Caldo de Cana (sugar cane juice) for the true street market experience. A cold Brazilian pilsner beer is the perfect adult accompaniment to the salty, fried goodness. Provide a bottle of malagueta pepper oil for those who want an extra spicy kick. Offer a slice of lime on the side to squeeze over the pastel just before the first bite.