Return to Main Recipes Page/Return to Home Page

Pie, Hearts of Palm (Torta de Palmitos) (D, TNT)
Source: Self
Yield: 1 30cm (12") pie

2 leaves of round puff pastry (about 30cm or 12" diameter)
1 to 2 cans of hearts of palm (about 500g or 1 lb.)
2 packages of quick bechamel sauce mix
1 tbsp. ketchup
1 tbsp. soy sauce
3/4 liter (1-1/2 pint) milk or combination of half milk and half water 1 egg (for topping)

I get the bechamel mix in bags that require 1/2 liter (1 pint) milk to reconstitute, and I make 2 bags with 3/4 liter (1-1/2 pint) liquid to get a thicker sauce.

Cook the sauce as detailed and add the Ketchup, soy sauce, nutmeg and a little sugar. If you don't like so much milk you can use some juice from the hearts of palm can, but not too much because it's too sour.

Cut the hearts in small pieces and add them to the bechamel sauce and mix it altogether.

Brush a pan with butter and put one leave of pastry on it. Add the hearts mixture and cover with the other pastry leave.

Brush the top with a beaten egg and sprinkle sugar on it.

Cook in a high warm convention oven for about 30 minutes, or until it's browned.

Posted by Marianne Kaufmann

Nutritional Info Per Serving: N/A