Homemade Creamy Heart of Palm Filling: Easy and Versatile Recipe for Pies and Savories

Discover the secret of a creamy heart of palm filling that is irresistible, perfect for elevating your pies, pastries, empadas, and many other savory recipes to a new level of flavor and sophistication. This practical and delicious recipe, with a homemade touch, will guide you step-by-step in creating an incredibly creamy filling, rich in flavor and with the perfect texture for your favorite savory treats.

The Versatility and Incomparable Flavor of Creamy Heart of Palm Filling

O creamy heart of palm filling is a classic of Brazilian cuisine, appreciated for its delicacy, mild flavor, and velvety texture. Its versatility makes it an indispensable ingredient in the kitchen, capable of transforming simple preparations into sophisticated and flavorful dishes. Whether for a quick snack, a special dinner, or a party, creamy heart of palm filling is always a good choice.

The magic of this filling lies in the harmonious combination of fresh, quality ingredients that come together to create a unique gastronomic experience. The natural sweetness of the heart of palm, combined with the creaminess of the white sauce and the aromatic touch of fresh herbs, results in a balanced, flavorful, and irresistible filling that pleases all palates.

Besides the exceptional flavor, the creamy heart of palm filling stands out for its practicality and ease of preparation. In just a few minutes and with accessible ingredients, you create a versatile filling that can be used in various recipes, from pies and empadas to pastries, pancakes, quiches, and much more. Discover how to prepare this homemade delight and surprise your friends and family with irresistible savory treats.

Heart of Palm: A Noble and Versatile Ingredient of Brazilian Cuisine

Heart of palm, the core of the palm tree, is a noble and appreciated ingredient in Brazilian cuisine, recognized for its delicate flavor, soft texture, and versatility. Contrary to popular belief, heart of palm is not a single ingredient but rather the product of different types of palm trees, each with its own flavor and texture characteristics. Knowing the varieties of heart of palm is essential to choose the ideal type for each preparation and to value the richness of this national ingredient.

Varieties of Heart of Palm: Diverse Flavors and Textures

Not all heart of palm is the same! Exploring the diversity of heart of palm types available enriches the gastronomic experience and allows creation of dishes with different nuances of flavor and texture. Get to know the main varieties of heart of palm and their characteristics:

• Pupunha Heart of Palm: Considered one of the tastiest and most versatile, pupunha heart of palm has a soft texture, mild and slightly sweet flavor, and light color. It is cultivated sustainably because the pupunha palm regrows after cutting, making it an ecologically correct option. Ideal for salads, hot dishes, fillings, and raw consumption.
• Açaí Heart of Palm: With a more pronounced and slightly bitter flavor, açaí heart of palm has a firm texture and darker color. It is also considered a sustainable option because the açaí palm produces multiple shoots, allowing heart of palm extraction without harming the plant. Great for heartier dishes like moquecas, stews, and fillings with intense flavor.
• Royal Palm Heart of Palm: Characterized by its extremely soft texture and delicate, almost creamy flavor, royal palm heart of palm is a variety appreciated for its smoothness and refinement. Ideal for delicate preparations such as sophisticated salads, mousses, and fine dishes.
• Juçara Heart of Palm: Considered the “traditional” heart of palm, juçara has a bold flavor, soft texture, and light color. However, traditional juçara palm harvesting is considered predatory because the juçara palm dies after cutting. Currently, there are sustainable juçara cultivation initiatives with environmental certification that ensure species preservation and conscious consumption. Use certified juçara heart of palm if you opt for this variety.

Canned Heart of Palm: Practicality and Versatility for Your Filling

For the creamy heart of palm fillingrecipe, using canned heart of palm is the most practical and accessible option. Canned heart of palm comes ready to eat, chopped and sliced, facilitating the preparation of the filling and ensuring a quick and delicious result. When choosing canned heart of palm, observe:

• Type of Heart of Palm: Choose pupunha or açaí canned heart of palm, which offer the ideal flavor and texture for creamy filling.
• Quality of the Can: Check the quality of the can by looking at the appearance of the heart of palm, the color of the liquid, and the expiration date. Avoid cans with cloudy liquid, yellowed heart of palm, or strong odor.
• Ingredients of the Can: Read the ingredient list and prefer products with few additives and preservatives. Water, salt, and citric acid are common and acceptable ingredients in canned heart of palm.
• Cuts of Heart of Palm: For creamy filling, chopped heart of palm or thinly sliced heart of palm are the most suitable cuts. If using whole round slices, chop them before adding to the filling.

Selected Ingredients for an Impeccable Homemade Creamy Heart of Palm Filling

The quality of the ingredients is key to an creamy heart of palm filling exceptional homemade filling. Use fresh and selected ingredients to enhance the flavor and texture of your filling:

Complete List of Ingredients:

• Chopped or Thinly Sliced Canned Heart of Palm: 1 large jar (approximately 300g). Pupunha or açaí canned heart of palm, chopped or thinly sliced, drained and rinsed.
• Unsalted Butter: 25g. Butter adds rich flavor and creaminess to the filling, besides helping sauté the onion and garlic.
• Medium Onion Chopped into Small Cubes: 1 unit (approximately 150g). Onion sautéed in butter adds an aromatic and sweet base to the filling. Chop into very small cubes so it cooks evenly and integrates into the cream.
• Chopped or Mashed Garlic: 1 small clove. Garlic complements the onion’s flavor and enhances the aroma of the heart of palm. Finely chop or mash to release its flavor evenly.
• Ready-made Tomato Sauce (or Good Quality Ketchup): 1 tablespoon (approximately 15g). Tomato sauce or ketchup adds a touch of acidity and enhances the color and flavor of the filling. Choose good quality tomato sauce or mild-flavored ketchup so as not to overwhelm the heart of palm’s palate.
• Whole Milk (or Lactose-Free Milk, or Plant-Based Milk): 1 cup (approximately 240ml). Milk is the base liquid of the white sauce, which confers creaminess to the filling. Use whole milk for a richer, tastier filling, or lactose-free or plant-based milk (cashew milk, soy milk, rice milk) for dietary restrictions.
• Cornstarch (Corn Flour): 1½ tablespoons (approximately 20g). Cornstarch is the thickening agent that ensures the creamy and velvety consistency of the filling.
• Chopped Fresh Parsley: 1 tablespoon (approximately 1 sprig). Fresh chopped parsley adds freshness, color, and a herbal touch to the final filling, balancing the richness of the cream and heart of palm.
• Extra Virgin Olive Oil: To taste. A drizzle of extra virgin olive oil at the beginning of preparation, along with the butter, enhances flavor and adds an extra touch of sophistication.
• Refined Salt: To taste. Salt enhances and balances all the filling’s flavors. Adjust the amount of salt according to your taste and the saltiness of the canned heart of palm.
• Freshly Ground White Pepper: To taste. Freshly ground white pepper adds a subtle, delicate spicy touch, complementing the mild flavor of the heart of palm. Adjust pepper quantity according to preference.
• Refined Sugar (optional, to adjust acidity): Pinches (optional). In some cases, depending on the acidity of the canned heart of palm and the tomato sauce/ketchup, pinches of refined sugar can be used to balance the filling’s flavor. Use sparingly and only if necessary.

https://www.youtube.com/watch?v=t8si7Fe6yMs

Detailed Step-by-Step: Preparing the Homemade Creamy Heart of Palm Filling

Preparing the creamy heart of palm filling is quick and simple. Follow this detailed step-by-step to get a perfect filling in minutes:

1. Preparing the Ingredients:

1. Drain the canned heart of palm well and rinse it under running water. Chop into smaller pieces if using whole slices or sticks. Set aside.
2. Chop the onion into small cubes and set aside.
3. Chop or mash the garlic and set aside.
4. Chop the fresh parsley and set aside.
5. Dissolve the cornstarch in cold milk, stirring well until completely dissolved and without lumps. Set aside.
6. Separate the remaining ingredients: butter, olive oil, tomato sauce (or ketchup), salt, freshly ground white pepper, and sugar (optional).

2. Sautéing the Aromatic Base:

1. In a medium saucepan, preferably with a thick bottom, add butter and a drizzle of olive oil. Heat over medium-low heat until the butter melts and the oil shimmers.
2. Add the chopped onion and sauté for about 3-5 minutes, or until translucent and lightly golden, releasing its sweet aroma. Stir occasionally to prevent burning.
3. Add the chopped or mashed garlic to the sautéed onion and continue cooking for 1 more minute, or until the garlic intensely perfumes the kitchen. Be careful not to burn the garlic, as it can turn bitter.

3. Adding the Heart of Palm and Flavors:

1. Add the chopped heart of palm to the pan with the sautéed onion and garlic.
2. Sauté the heart of palm for about 2 minutes, stirring gently, just to warm it and incorporate the sauté flavors. There’s no need to brown the heart of palm.
3. Add the tomato sauce (or ketchup) to the pan with the sautéed heart of palm. Mix well to coat the heart of palm with the sauce and cook for about 5 minutes, stirring occasionally, to develop the flavors.

4. Perfect Creaminess with Homemade White Sauce:

1. Pour the milk with dissolved cornstarch into the pan with the sautéed heart of palm.
2. Stir continuously with a spatula or whisk to incorporate the milk and cornstarch with the other ingredients and prevent lumps.
3. Cook over low heat, stirring constantly, until the sauce boils and thickens, reaching the desired creamy consistency. The filling is ready when thick enough to coat the back of a spoon and shows a velvety, glossy texture.

5. Finishing the Creamy Heart of Palm Filling:

1. Remove the pan from the heat.
2. Season the creamy heart of palm filling with refined salt, freshly ground white pepper, and refined sugar (optional, to adjust acidity), to taste. Taste and adjust the seasoning according to your preference.
3. Add the chopped fresh parsley to the creamy heart of palm filling and gently mix to incorporate and enhance the flavor.

6. Cooling and Usage:

1. Transfer the creamy heart of palm filling to a container with a lid and let it cool completely at room temperature before using or storing. Cooling is essential for the filling to reach the ideal consistency and not moisten the dough of pies, pastries, and other savory snacks.
2. To speed up cooling, you can use an ice bath, as mentioned earlier for the shrimp filling.
3. Use the creamy heart of palm filling cold to fill pies, empadas, pastries, pancakes, quiches, and various other savory snacks of your choice.

Tips and Tricks for an Irresistible Homemade Creamy Heart of Palm Filling

To enhance your creamy heart of palm filling recipe and ensure a consistently perfect result, check out these valuable tips and tricks:

• Quality Heart of Palm is Essential: Choosing a good quality canned heart of palm is crucial for the flavor of the filling. Opt for reliable brands and fresh heart of palm, with a good appearance and without excessive acidity.
• Aromatic Sauté: The sauté of onion and garlic is the flavor base of the filling. Slowly sauté the onion and garlic over low heat until golden and aromatic, without burning. A well-made sauté enhances the flavor of the other ingredients.
• White Sauce Consistency: Cook the white sauce with cornstarch over low heat, stirring constantly, until thickened and reaches the ideal creamy consistency. Avoid cooking on high heat as the sauce can clump or burn at the bottom of the pan. The correct consistency is when the sauce coats the back of a spoon and has a velvety texture.
• Seasoning in the Right Measure: Season the filling with salt, white pepper, and optionally a touch of sugar, balanced. Taste and adjust the seasonings to your preference. Remember that salt enhances flavor and sugar balances acidity if necessary.
• Cold Filling for Crispy Doughs: Always use the creamy heart of palm filling cold to fill pies, pastries, and other snacks with crispy dough. Hot filling can moisten the dough and compromise the texture of the snack. Prepare the filling in advance and let it cool completely before using.
• Customize with Herbs and Spices: Try adding other chopped fresh herbs to the filling, such as chives, cilantro, thyme, or basil, for a different aromatic touch. Spices like freshly grated nutmeg, sweet paprika, or crushed dried red pepper flakes can also be used to personalize the flavor of the filling.

https://www.youtube.com/watch?v=cyFMP76nnN4&t=2s

Creative Suggestions for Using the Creamy Heart of Palm Filling

O creamy heart of palm filling is a kitchen wildcard, allowing you to create a multitude of delicious and creative dishes. Get inspired by these suggestions to explore the full versatility of your filling:

• Classic Creamy Heart of Palm Pie: Use the creamy heart of palm filling to prepare the traditional creamy heart of palm pie, with shortcrust, puff pastry, or brisée dough. Serve as a main course or an elegant snack.
• Delicious Heart of Palm Empadas: Fill homemade empadas with the creamy heart of palm filling for a practical, tasty snack perfect for parties and gatherings. Combine with buttery empada dough for an irresistible flavor.
• Baked or Fried Pastry with Heart of Palm Filling: Surprise with pastries filled with the creamy heart of palm filling, baked or fried. A vegetarian and delicious option for appetizers and quick snacks.
• Vegetarian Heart of Palm Quiche: Use the creamy heart of palm filling as a base for vegetarian quiches, adding beaten eggs, fresh cream, and grated cheese for a complete and flavorful dish.
• Heart of Palm and Cheese Stuffed Pancakes: Stuff savory pancakes with the creamy heart of palm filling and top with shredded mozzarella cheese and white sauce for a quick, practical, and delicious dish.
• Creamy Heart of Palm Escondidinho: Use the creamy heart of palm filling as a filling for escondidinho, replacing the meat filling. Top with mashed potato, cassava puree, or sweet potato puree and bake until golden.
• Sophisticated Creamy Heart of Palm Soup: Transform the creamy heart of palm filling into a sophisticated creamy soup by adding more milk, vegetable broth, or fresh cream to adjust the consistency. Serve hot with croutons and grated Parmesan cheese.

https://www.youtube.com/watch?v=AW0k1-2qWF4

Conclusion: Enjoy the Homemade Flavor of Creamy Heart of Palm Filling in Your Favorite Recipes

O creamy heart of palm filling is a treasure of homemade cooking, offering flavor, versatility, and practicality in a single recipe. With this complete and detailed guide, you are ready to master the art of making the perfect creamy heart of palm filling that will transform your savory snacks and everyday dishes into delicious and memorable creations. Try it, personalize it with your special touch, and enjoy the magic of homemade flavor in every bite!

Prepare your creamy heart of palm filling and share the authentic flavor of Brazilian cuisine with your friends and family! Enjoy your meal!

Image Source: @Criarnodiaadia