heart of palm puff pastry


1/2 cup of olive oil (tea)
1 chopped onion
2 crushed garlic cloves
1 400g glass of hearts of palm, chopped and drained
Salt and black pepper to taste
1 cup olives (chopped)
1 tablespoon chopped parsley
1 tablespoon cornstarch
1/2 cup (tea) of milk
1 package of puff pastry of 500 g


– Preparation method

In a frying pan we put the olive oil, the onion, the garlic and let it fry for 5 minutes. Add hearts of palm, salt, pepper, olives, parsley and sauté for 10 minutes, stirring occasionally, or until hearts of palm are soft. Dissolve the cornstarch in the milk and mix with the heart of palm stew, stirring constantly until it thickens. Remove from heat and let cool. We open the puff pastry, remove the plastic film from one side of the dough and place the filling. Fold in half and press the edges well with a fork. Remove plastic wrap and fry in hot oil for 10 minutes or until golden. Remove from heat and serve immediately.


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