Empadinha De Palmito Hearts Of Palm Empanadas

Instructions

1. In a large mixing bowl, combine the flour and chilled butter cubes. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

2. Add the egg yolk and ice water to the flour mixture. Gently knead the dough until it comes together. Be careful not to overwork the dough. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. While the dough chills, prepare the hearts of palm filling. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.

4. Add the chopped hearts of palm to the skillet and cook for a few minutes until slightly golden. Season with salt and pepper to taste.

5. Pour in the heavy cream and simmer gently until the mixture thickens. Remove from heat and let the filling cool slightly.

6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter, cut out circles of dough for the empanada shells.

8. Place a spoonful of the hearts of palm filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.

9. Transfer the assembled empanadas to the prepared baking sheet. Brush the tops with the egg wash for a golden finish.

10. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy.

11. Allow the empanadas to cool slightly before serving. These are best enjoyed warm, either on their own as a snack or paired with a fresh salad for a light meal.