Description
Emilia’s cherished family recipe for a baked palm heart and olive pastel, offering a lighter alternative to the fried version.
Ingredients
3 cups all-purpose flour
1 large egg
100 g unsalted butter, cold, cubed
0.5 cup cold whole milk
1 tsp salt
2 tbsp olive oil
1 medium onion, chopped
2 cloves mashed garlic
500 g chopped palm heart (fresh or canned)
0.5 cup chopped green olives
0.5 cup cream cheese spread
0.25 cup chopped fresh herbs (parsley and cilantro)
Salt to taste
Black pepper to taste
1 beaten egg for brushing
Instructions
- Prepare the dough: In a large bowl, mix the all-purpose flour with salt. Add the cold butter in cubes and, with your fingertips, incorporate it into the flour until you get a coarse crumb mixture. Make a well in the center, add the egg and cold milk gradually, mixing until a homogeneous and soft dough forms. Do not over-knead. Wrap in plastic film and refrigerate for 30 minutes
- Prepare the filling: While the dough rests, heat the olive oil in a pan over medium heat. Sauté the chopped onion until translucent. Add the mashed garlic and sauté for another minute
- Add the chopped palm heart and sauté for a few minutes, incorporating the seasonings well. Add the chopped olives and mix
- Remove from heat, add the cream cheese spread and chopped fresh herbs. Season with salt and black pepper to taste. Let the palm heart and olive filling cool completely. This is crucial to prevent the dough from getting soggy
- Assemble the pastel: Preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and divide it into two parts. On a lightly floured surface, roll out one part of the dough with a rolling pin to obtain a thin disk
- Transfer the dough to a removable-bottom pan or medium refractory dish, lining the bottom and sides. Add all the palm heart and olive filling
- Roll out the second part of the dough and cover the filling, sealing the edges well. You can make a braid with the dough or use a fork to seal. Make a few small holes on the top for steam to escape
- Bake the pastel: Brush the surface of the Pastel de Forno de Palmito com Azeitonas with the beaten egg. Bake in the preheated oven for about 35 to 45 minutes, or until golden and crispy
- Remove from the oven, wait a few minutes before cutting and serving this wonderful Pastel de Forno de Palmito com Azeitonas
Notes
Keep butter and milk very cold when making the dough for a crispier, melt-in-your-mouth crust. If the dough gets sticky, refrigerate it for a few more minutes.
Avoid over-kneading the dough; simply mix ingredients until combined to prevent developing gluten and making the pastel heavy.
Ensure the filling is completely cold before adding it to the dough to prevent the crust from becoming soggy.
Roll the dough uniformly. Too thin and it might tear; too thick and it might be undercooked.
Make small holes on top of the pastel to allow steam to escape, preventing it from puffing up excessively and cracking.
Brushing with beaten egg gives a beautiful golden color and a flavorful crust.
Variations: Use ready-made puff pastry or pie crust for the dough, or a gluten-free flour blend. Substitute canned palm heart if fresh is unavailable, ensuring it’s well-drained. Mix green and black olives, or add mozzarella, catupiry, corn, peas, grated carrots, shredded chicken, or dried beef to the filling. Experiment with a pinch of nutmeg or dried oregano for different aromas.
Storage: Once cooled, wrap tightly in plastic film or store in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Cut into individual portions after cooling, wrap in plastic film and then aluminum foil, or place in a freezer-safe container. Freeze for up to 1 month.
Reheating: For refrigerated pastel, reheat in a preheated oven at 160°C (325°F) for 15-20 minutes. For frozen pastel, bake directly in a preheated oven at 160°C (325°F) for 30-40 minutes, or thaw overnight in the refrigerator and reheat as refrigerated. Avoid using a microwave as it can make the crust soft.
- Prep Time: 45 mins
- Cook Time: 40 mins
- Category: Savory Pie
- Method: Baking
- Cuisine: Brazilian