Empadinhas de Palmito are one of those small bites that instantly feel comforting. Found in bakeries and at gatherings across Brazil, they combine a delicate, flaky crust with a creamy, savory filling. From the first bite, the contrast in texture makes them hard to resist.
Cooks prepare the filling with hearts of palm, sautéed gently with onions and tomatoes. Then, they add a light creamy sauce that brings everything together. As it cooks, the mixture becomes soft, rich, and full of subtle flavor.
Because of this, the pastry plays an important role. It bakes into a tender, buttery shell that holds the filling without overpowering it. Each bite feels balanced, with the crust and filling working in harmony.
Traditionally, people serve these mini pies at parties, celebrations, and casual gatherings. Then, guests enjoy them warm, often straight from the tray. Their size makes them perfect for sharing, yet satisfying enough to stand on their own.
Overall, this empadinhas de palmito recipe reflects the charm of Brazilian baking. It turns simple ingredients into something elegant, flavorful, and easy to enjoy.
Make the Pastry Dough:
In a large bowl, mix the flour and salt. Add the cubed butter and use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs.
Beat the egg with 2 tablespoons of cold water. Gradually add this to the flour mixture, stirring until the dough comes together. Add additional water if necessary, but be careful not to over-wet the dough.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the chopped heart of palm and cook for a few more minutes until heated through.
Lower the heat and stir in the cream cheese and milk until well combined. Add the dissolved cornstarch and stir until the mixture thickens. Season with salt, pepper, and parsley. Remove from heat and let cool.
Assemble the Empadinhas:
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out rounds using a cookie cutter or cup that are big enough to fit the cups of a mini muffin tin.
Press each round into the muffin cups, making sure there are no air pockets at the bottom. Fill each pastry shell with the heart of palm mixture.
Use smaller dough rounds or strips to create lids or lattice tops for each empadinha. Brush the tops with beaten egg for a golden finish.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
Serve:
Allow the empadinhas to cool slightly in the pan before removing. Serve them warm or at room temperature.
Ingredients
“Perfect Beverage Pairing:
- Sparkling Water: A chilled glass of sparkling water with a slice of lime complements the richness of the empadinhas.
- Brazilian White Wine: A crisp and fruity Brazilian white wine, such as Chardonnay from the Serra Gaúcha region, pairs beautifully with the creamy, savory filling.