Torta de Palmito (Hearts of Palm Pot Pie)

Recipe by Araxa Poe a Mesa, Photos by Priscillakittycat

Recipe by Araxa Poe a Mesa, Photos by Priscillakittycat

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Okay, so I found this exquisite recipe in a cookbook, from the collection, “Araxa Poe a Mesa”.  I received these cookbooks from our Brazilian friend, “Rosinha” at least 15 years ago.  There are three books in the series and each is a compilation of recipes contributed by housewives from the State of Minas Gerais, in Brazil.  That’s where my family is from.  In my opinion, the food from “Minas” (short for Minas Gerais) is the best in Brazil.  I’m not saying this because we’re “Mineiros”, as people of the region are called, but because when I prepare foods from Minas, the compliments keep coming.

Dough

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon vegetable oil
1 tablespoon butter
1/2 teaspoon sugar
1 teaspoon salt
1 cup warm milk

Filling

1 can Hearts of Palm
1 chopped onion
1 hard boiled egg
1.5 tablespoons butter
2 egg yolks
chopped parsley and green onions, to taste
1 cup milk
2 scant tablespoons cornstarch
100 grams chopped olives
3/4 cups grated parmesan cheese
1 can table cream
salt, pepper and Tabasco to taste

Melt the butter in a medium skillet.  Add the onions and cook until golden.  Add the hearts of palm and saute.  Add the green onions and parsley.  Meanwhile in a food processor or blender pulse the milk, egg yolks, and cornstarch.  Combine with the hearts of palm mixture until thickened.  Add the Parmesan, chopped hard boiled egg, olives and table cream.  Remove from heat and cool.

In a large bowl combine the dry ingredients for the dough.  Add the butter and milk and stir.  When dough begins to form, knead dough with hands, adding more flour as necessary.  Use a rolling pin to open the half the dough and cover the bottom and sides of a pyrex or baking pan with the dough.  Add the Hearts of Palm filling and cover with the other half of the dough.  Brush egg yolk over the top and bake at 350 degrees for 35-45 minutes.  Serve cold or hot.

In Portuguese

Entao, encontrei esta receita no livro de receitas, “Araxa Poe a Mesa” e logo me lembrei da amiga (Rosinha) que me presenteou a coleçao de tres livros a mais de 15 anos.  Estes livros despertaram o meu interesse na culinaria e os utilizo até hoje.  Esta receita é super facil de seguir e o resultado é uma torta deliciosa.  Muitos elogios virao!

Massa

3 xicaras (cha) de farinha de trigo
1 colher (sopa) de po royal
1 colher (sopa) de oleo
1 colher (sopa) de manteiga
1 colher (sobremesa) de açucar
1 colher (cha) de sal
1 copo (americano) de leite

Recheio
1 lata de palmito
1 cebola picada
1 ovo cozido
1.5 colher(sopa) de manteiga
2 gemas
*salsa, cebolinha a gosto
1 copo (americano) de leite
2 colheres (sopa) rasas de maizena
100 grs de azeitonas picadas
1 pires (cha) de queijo parmesao ralado
1 lata de creme de leite
*sal, pimenta, molho campeiro a gosto

Refogue a cebola na manteiga ate ficar dourada, acrescente o palmito e deixe fritar.  Bater no liquificador, o leite, as gemas, a maizena, junte ao palmito e deixe engrossar.  Acrescente of queijo, o ovo cozido, azeitonas e o creme de leite.

Com a metade da massa, forre a forma.  Coloque o recheio frio, e cubra com a outra metade da massa.  Pincele com a gema, e leve a assar.  Pode servi-la quente ou fria.  Cortada em pequenos pedacos pode ser servida em lanches.

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