Recipe wanted: Brazilian heart of palm turnovers

[even_sven]

I had a Brazilian boyfriend once, and he was quite the cook. His mom was even better.

Often she’d make dozens of these little turnovers. I remember them as round, but they might have been half-moon shaped. They could be served hot, but we’d usually have them cold. They were filled with a mixture of heart of palm and green olives.

I must have this recipe. Does anyone know it?

[Zenster]

I’d have to dig up some of my cookbooks from storage to locate something like this. Here’s a suggestion; Try using phyllo dough to fold up chopped palm hearts and green olives.

Was there some sort of sauce inside of them? Any spices?

Lots of websites will instruct you in the correct handling of phyllo dough (which you can buy in the frozen food section of most good grocery stores).

[Zenster]

From this site:

Pasteis Fritos
(Fried Turnovers)

Pastry shops frequently use the same fillings (chicken, beef, seafood, vegetables, or cheeses) to make small tartlettes (empadas) which also are served as appetizers. Makes two or more dozen depending on diameter.

Pasteis generally are filled with mixtures of meat, chicken or cheese. They are best served warm immediately after frying.

Pasteis dough:

2/3 cup Butter (or part vegetable shortening)
2 cups Flour, all purpose
1 teaspoon Salt
1 Egg yolk, beaten
3/4 cup Water, cold

Combine the flour and salt in a bowl. Add the rest of the ingredients and most of the water. Mix well with the finger tips, adding a few more drops of water if the dough sees dry. Cover with plastic film and let rest an hour.

In the same family are Risoles, a turnover shaped appetizer made with a cooked dough that is egg or water washed then coated with manioc meal before frying. Risoles are usually filled with cheese, shrimp or hearts of palm mixtures. One advantage is they can be held warm for a longer time than a Pasteis.

Risoles dough:
2 tablespoons Butter
2 cups Milk
1 teaspoon Salt
2 cups Flour, all purpose

Combine the butter, milk, and salt in a medium saucepan. Bring to a boil, remove from the heat, and add the flour. Stir until well combined. Cool completely then knead until smooth. Cover with plastic film and let rest an hour.

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