Brazilian Prawn and Heart of Palm Pie

Hearts of palm are very popular in Brazil, although they are hard to find fresh. This recipe combines them with prawns and makes them into a pie.


For four to six


  • 4 or 5 filo pastry sheets to cover an ovenproof deep pie dish
  • 240ml/1 cup double cream
  • 3 tbsps plain flour
  • Indonesian long pepper
  • 150g/5 oz cooked and peeled prawns
  • 100g/ butter – approximately
  • 4 cloves of garlic, peeled and crushed with 1 tsp smoked salt
  • 200g/7 oz feta cheese, crumbled
  • 1 onion, peeled and chopped
  • 1 tin good quality plum tomatoes
  • 4 x 400g/14 oz tins hearts of palm
  • 2 tbsps chopped black olives
  • 2 tbsps capers
  • 2 tbsps raisins (soaked in Earl Grey tea)
  • 4 tbsps of grated parmesan
  • 6 rashers of bacon, de-rinded chopped
  • 250g/9 oz mushrooms, chopped
  • 25g/1 oz flat-leaved parsley, chopped, including some of the stem
  • 1 egg, beaten


  1. Preheat the oven to 180°C
  2. Fry the flour gently in a little of the butter (about a walnut in volume) for a minute or two
  3. Add the cream, slowly, whisking and stirring as you do to avoid lumps
  4. Put into your pie dish
  5. In the saucepan you’ve just used (you might want to rinse it out first) add the bacon and begin to fry – if it needs a bit more fat add some of the butter.
  6. Add the garlic, fry a couple more minutes, and then add the onion and the mushrooms – adding butter as required
  7. Drain the tomatoes and the hearts of palm, chop roughly, and add them
  8. Add the cheeses, olives, prawns and parsley and mix well
  9. Add the heart of palm mixture to the white sauce in the pie dish and mix well
  10. Melt a couple of knobs of butter in the saucepan you’ve just been using
  11. Cover the pie (you may want to use a pie bird) with one sheet of filo, and brush with melted butter, add another sheet of filo, and again brush with butter until you have used up all the sheets. If you have any sheets over, you can brush with melted butter and scrunch up to make ‘handkerchiefs’, put them on top for added decoration
  12. Brush the top layer (and any ‘handkerchiefs’) with beaten egg
  13. Cut an X in the middle to allow the steam to escape
  14. Bake for half an hour





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